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Chocolate Velvet Cake with Moir’s Mousse Icing

Chocolate Velvet Cake with Moir’s Mousse Icing

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For the Cake:

1. Preheat the oven to 180°C and grease and line two 20cm sandwich tins.

2. For the cake, place the flour, castor sugar, cocoa powder, Moir’s Baking Powder, bicarbonate of soda, eggs, milk, vegetable oil and Moir’s Vanilla Essence into a large bowl. Mix well.

3. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)

4. Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.

5. Remove the cakes from the oven and cool completely in the tins.

For the Moir’s Mousse Icing:

1. Prepare the Moir’s Double Chocolate Mousse according to packet instructions.

2. Place some of the mousse between the two sponge cakes and ice the outside of the cake with the remaining mousse.

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(2 votes)


For the Sponge Cake:

225g cake flour

350g castor sugar

85g cocoa powder

1½ tsp (7,5ml) Moir’s Baking Powder

1½ tsp (7,5ml) Moir’s Bicarbonate of Soda

2 eggs

1 cup (250ml) milk

½ cup (125ml) vegetable oil

2 tsp (10ml) Moir’s Vanilla Essence

1 cup (250ml) boiling water

For the Moir’s mousse icing:

1 packet Moir’s Double Chocolate Mousse

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