| | COCOA SPONGE CAKE |
| 1/3 | c | Sifted cake flour |
| 1/4 | c | Cocoa, sifted |
| 2 | ts | Sugar |
| 1/4 | ts | Baking powder, double acting |
| 1/8 | ts | Salt |
| 4 | lg | Egg yolks, at room temperature |
| 1/3 | c | Sugar |
| 2 | lg | Egg whites, at room temperature |
| 4 | ts | Sugar |
| 2 | ts | Water |
| 1 | ts | Vanilla extract |
| | ORANGE SYRUP |
| 1 | | Navel oranges |
| 2 | tb | Granulated sugar |
| 3 | tb | Grand Marnier |
| | DARK CHOCOLATE MOUSSE |
| 8 | oz | Semisweet chocolate, coarsely chopped |
| 1/2 | c | Milk |
| 1 | tb | Vegetable oil |
| 4 | ts | Vanilla extract |
| 3/4 | c | Heavy cream |
| | WHITE CHOCOLATE ORANGE MOUSSE: |
| 3 | tb | Grand Marnier |
| 1 1/4 | ts | Unflavored gelatin |
| 6 | oz | White chocolate, finely chopped |
| 1/4 | c | Milk |
| 1 3/4 | ts | Orange zest, minced |
| 1 | tb | Vegetable oil |
| 2 | ts | Vanilla extract |
| 1 | c | Heavy cream |
| | CHOCOLATE GLAZE |
| 6 | oz | Semisweet chocolate, finely chopped |
| 2/3 | c | Heavy cream |
| 2 | tb | Light corn syrup |
| 1 | ts | Vanilla extract |
| | Orange slices, for garnish |
