Spice Cake with Chocolate Mousse, Nougat Praliné & Caramelized Almonds
A cake with orange-spice base, caramelized almond praliné, milk chocolate mousse, and dark glaze. A dazzling centerpiece for the holidays.Celebrate the magic of the holiday season with this elegant Christmas mousse cake—a symphony of warmth, crunch, and creamy indulgence. At the base is a soft and aromatic orange-spice cake, layered with a luscious nougat and caramelized almond praliné. The whole dessert is enveloped in silky milk chocolate mousse, then finished with a rich dark chocolate glaze and chocolate spray for a stunning two-tone finish.Topped with gold-dusted holiday truffles and shimmering sprinkles, this cake is made to shine on your festive table. It requires some advance prep and freezing time, making it perfect for planning ahead before the big celebration.
Ingredients
Spiced Orange Cake Base:
- 2 eggs
- 70 g sugar
- 30 g brown sugar
- 1 tsp vanilla paste or seeds from ½ vanilla bean
- 80 g soft butter
- Zest and juice from ½ organic orange about ½ dl juice
- 1 dl milk
- 100 g all-purpose flour
- ½ tsp ground cardamom
- 1½ tbsp ground cinnamon
- 1 tsp baking powder
Caramelized Almonds:
- 100 g almonds
- 100 g sugar
- 4 tbsp water
Praliné with Caramelized Almonds:
- 80 g caramelized almonds
- 45 g dark chocolate around 54%
- 20 g nougat
Milk Chocolate Mousse:
- 200 g milk chocolate ideally 33.6%, such as Callebaut
- 300 ml heavy cream
Chocolate Glaze:
- 4 gelatin sheets
- 100 g dark chocolate 70%
- 70 ml heavy cream
- 35 ml water
- 100 g glucose syrup
- 100 g granulated sugar
Chocolate Spray (Optional):
- 1 can of brown chocolate velvet spray
Instructions
Spiced Orange Cake Base:
- Preheat oven to 200°C (392°F).
- Beat eggs, sugar, brown sugar, and vanilla until light and fluffy.
- Mix in softened butter, then milk and orange juice.
- Combine dry ingredients and orange zest separately, then fold into the batter.
- Pour into a 16 cm springform pan lined with baking paper. Bake for 20–25 minutes.
- Let cool completely and release from the pan.
Caramelized Almonds:
- In a pan, combine almonds, sugar, and water. Cook over high heat, stirring constantly.
- Once the sugar dries and crystallizes, reduce heat and keep stirring until slightly caramelized.
- Spread on parchment paper and let cool.
Praliné Layer:
- Blend 2/3 of the caramelized almonds into a coarse meal. Roughly chop the rest.
- Melt chocolate and nougat over a bain-marie.
- Stir in both ground and chopped almonds.
- Spread mixture over the spiced cake base and freeze.
Milk Chocolate Mousse:
- Melt chocolate and set aside.
- Heat 1/3 of the cream until just boiling, then pour over the chocolate and stir to combine.
- Whip the remaining cream to soft peaks and fold it into the chocolate in batches.
- Pour into an 18 cm silicone mold and insert the frozen praliné-cake layer, praline side down.
- Freeze overnight.
Chocolate Glaze:
- Soak gelatin in cold water.
- In a saucepan, bring cream, water, sugar, and glucose to just below a boil.
- Remove from heat, stir in gelatin, then pour over chocolate in a tall container.
- Blend gently and let cool to 37°C. Cover with cling film touching the surface.
Chocolate Spray & Assembly:
- Unmold the frozen cake. Spray one half of the cake with chocolate velvet spray outdoors or in a covered space.
- Place the cake on a rack. Pour glaze over the other half.
- Clean base edges and transfer to a serving plate. Refrigerate to thaw.
🎄 Decoration:
Golden Holiday Truffles:
- 60 g nougat
- 150 g marzipan
- 150 g dark chocolate (70%)
- Edible gold dust
- Cut nougat into small cubes.
- Roll marzipan flat and wrap around each nougat piece. Shape into balls.
- Chill for 30 minutes. Dip in melted chocolate and let dry.
- Roll in gold dust and set aside.
Chocolate Toppers for Truffles:
- 50 g dark chocolate (70%)
- 15 g glucose syrup
- Melt chocolate, stir in glucose until smooth.
- Chill until moldable, then knead and shape into caps for truffles.
- Add to truffles and place them on the cake.
Tried this recipe?Let us know how it was!
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.