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Moirs ultimate chocolate extravaganza
Picture Source: www.moirs.co.za

Moirs ultimate chocolate extravaganza

This rich, nutty and chocolatey cake comes from the Moir’s website. (www.moirs.co.za)

Four layers of rich chocolate sponge, filled with chocolate cream and topped with dark chocolate, hazelnut and Frangelico ganache


2 x 400g packets of Moir’s Soft ‘n Moist Chocolate Cake Mix
2 heaped tsp (10ml) of instant coffee powder dissolved into 2tbsp (30ml) hot water
4 eggs
100ml cooking oil
400ml fresh milk


1 packet (40g) Moir’s Creamo
1 tsp Moir’s Vanilla Essence
200g dark chocolate
20ml Frangelico liqueur

Chocolate Ganache
200g dark chocolate
180ml fresh cream
20ml Frangelico liqueur
100g hazelnuts


Make up the Moir’s chocolate sponge cakes as per instructions, adding 1 tsp (5ml) of instant coffee dissolved into 1 tablespoon (15ml) hot water per 400g packet. You will end up with four sponge cakes

 Prepare the Moir’s Creamo as per instructions for use as a topping

 Melt the chocolate in a heatproof bowl over simmering water and cool slightly

 Mix the Creamo, chocolate and Frangelico together

  Spread a 3rd of the creamo filling over the top of the sponge cake and top with the next sponge
Repeat until you have four layers.

  Refrigerate for an hour or until the filling has set.

  In the meantime, make the chocolate ganache by melting the cream and chocolate in a heatproof bowl over simmering   water.

Stir until smooth and then add the Frangelico.

Leave to cool slightly and then pour over the cake, allowing the ganache to drip over the edge of the cake.
Top with the hazelnuts

Enjoy 🙂