Prep Time


Cook Time





Cake base

  • 80ml milk
  • 1/3 tsp cream of tartar
  • 40g canola oil
  • 1 small eggs
  • 1/2 tsp vanilla
  • 90g flour
  • 35g dark cocoa
  • 145g sugar
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 100g hot water

Chocolate Mousse

  • 15g powdered gelatine
  • 45mls cold water
  • 500g melted chocolate
  • 125ml water
  • 300g sugar
  • 7 egg yolks
  • 425ml cream - soft whipped
  • 425ml Kāpiti Simply Natural Yoghurt


Cake Base

  • Preheat over to 150 degrees. 
  • Place milk and tartar in a small glass, stir and set aside for 5mins
  • In a bowl combine the oil, egg and vanilla
  • Sift flour, cocoa, sugar baking soda and baking powder into a separate bowl. 
  • Add milk solution to oil mix. 
  • Add wet mix to the dry mix. 
  • Mix to combine, then slowly add hot water and mix until it becomes a batter. 

Chocolate Mousse

  • Sprinkle gelatine over cold water. Stir slowly and leave to set. 
  • Separate egg yolks and whites. 
  • Put sugar and 125ml water into a pan and leave on stove top. 
  • Melt chocolate. 
  • Add cream to another bowl ready to whip. 
  • Put sugar and water onto a medium heat stirring until sugar has dissolved. 
  • Once sugar has dissolved, take the pan off the heat and slowly whisk in egg yolks. Keep whisking until its all mixed in. 
  • Put the pan back on the heat and keep cooking till the bottom of the mix starts to get thick. 
  • Remove from stove and pour through a sieve into a bowl. Add gelatine into hot mix and leave to melt. 
  • Whip cream until soft. 
  • Pour melted chocolate into egg mix and beat with electric whisk. 
  • Get a large bowl, pour in the whipped cream, then the chocolate mix. Whip together until there are no bubbles.
  • Pour onto chocolate cake base and place in fridge to set for 4-5 hours. 

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