Chocolate sponge flavoured with orange zest, and topped with mandarin slices and a Chocolate Angel Delight Mousse layer. Serve sliced.

Preparation time: 15 min

Cooking time: 30 min

Serves: 24

Allergens: wheat, egg, milk, soya



675ml McDougalls Chocolate Sponge Mix

2 oranges, zested

300ml cold water (for cake)

350g tinned mandarins, drained

350ml cold water

150g Angel Delight Chocolate Mousse




  1. Preheat the oven to 170˚C/325˚F/ Gas Mark 3. Oil your DS tin.
  2. Place the Chocolate Sponge Mix into a bowl fitted with a beater attachment. Blend in the 300ml of water on slow speed and mix for 2 minutes. Scrape down, add the orange zest, and mix for a further 4 minutes on medium speed.
  3. Place the mix into the tin and allow the batter to rest for 15 minutes before baking.
  4. Bake in the oven for 25-30 minutes until risen and firm to the touch. Leave to cool.
  5. To make the Angel Delight® Mousse topping. Pour the 350ml of cold water into a mixing bowl fitted with a whisk. Add the Angel Delight® Chocolate Mousse and whisk for 30 seconds on slow speed.
  6. Scrape down and whisk for a further 5 minutes on high speed.
  7. Once the cake is cool, top it with ¾ of the drained mandarin segments. Spread the Angel Delight® Mousse on top of the cake and finish it with the reserved mandarins. Place in the fridge for one hour before serving.