Mango Chocolate Cake with Cream & Chocolate Sauce
This beautiful warm orange coloured mango chocolate cake is perfect for special occasions. It’s a light but moist sponge with a lovely fruity flavour and it has a decadent filling of whipped cream. There’s a good drizzle of chocolate sauce too.
This month’s We Should Cocoa is being hosted by Shaheen (see my post on Hunky Dorys) and seeing as she is also known as MangoCheeks, it came as no surprise that she chose mango as the special ingredient. I recently made a mango and chocolate combination so I know the two flavours go well together – Mexican chocolate pudding with chilli lime mango slices. The mango mendiants I once made were also very successful.
Now, I adore mangoes, but I do hate preparing them. Because of this I rarely buy them, which is a shame. Luckily, I had a tin of mango puree that I bought from an international shop in Plymouth a couple of years ago in order to make mango kulfi. It was well past its sell by date, but I couldn’t see that it was likely to have gone off and luckily it hadn’t.
My initial thought was to make a chocolate and mango ripple ice-cream. I reckon that would both look and taste rather splendid. But our freezer is currently stuffed to the gunnels and I can’t squeeze anything else in. I had to think again. OK, how about a mango chocolate cake?
It’s World Baking Day today. So we’re all being encouraged to #Bake Brave. In other words we’ve been asked to bake something that’s just outside our comfort zone. There are 100 recipes on the website starting at level “I bake and cross my fingers” and ending at level “I bake therefore I am”. My bake is at #16 and are these violet and rose fairy cakes.
I’m not baking one of the hundred that are on the website, although there are many I find very tempting. No, I’m setting my own #BakeBrave challenge. I’m creating a completely new cake, this mango chocolate cake.
Mango Chocolate Cake
It seemed a bit too obvious to make a chocolate cake and fill it with mango, so I decided to do it the other way around and have chocolate playing second fiddle to the mango by making a mango cake filled with chocolate. I was really excited at the thought of having a mango flavoured orange coloured sponge. I thought cardamom and coconut would add a little depth and work well with the mango flavour, so I included coconut flour and cardamom sugar to the bake.
So to the chocolate filling. My first thought was to fill the cake with a coconut chocolate ganache to compliment the coconut in the sponge. I was going to do this by whipping coconut cream and melted dark chocolate together. Doesn’t that sound good? But before I got going with it, I spotted an opened jar of milk chocolate sauce which really needed using up. As many of you know, I cannot bear waste. So I thought I really ought to use that instead.
I have an idea in my head when I start baking of what the finished bake is going to look like. I’m invariably disappointed and usually even more disappointed with my photographs. This cake wasn’t quite what I was expecting. But I did like the marbling effect produced by the chocolate sauce running down the sides and soaking into the sponge.
Luckily, the taste doesn’t usually disappoint and this cake was just as good as I imagined it would be. It had a faint hint of coconut, just the right amount of chocolate so as not to overwhelm and a light but moist sponge with a delicious well balanced mango flavour. I hoped it would have a beautiful warm orange colour to conjure up the tropics and thankfully that’s just what happened. An excellent antidote to the very untropical weather we’ve been having recently.
I reckoned I’d done a pretty good job and shall be making this cake again for sure. And next time I’ll try the coconut chocolate ganache as I’d originally intended.
Mango Chocolate Cake – The Recipe
- 100 g wholemeal flour
- 100 g plain flour
- 25 g coconut flour
- 1 rounded tsp baking powder
- ½ tsp bicarbonate of soda
- 125 g unsalted butter – softened
- 125 g golden caster sugar (I used cardamom sugar)
- 3 eggs (I used 2 large duck eggs)
- 300 g mango puree
- 125 ml chocolate sauce - your choice, or use the recipe below
- 100 ml double cream
Simple Chocolate Sauce
- 75 g dark chocolate - chopped
- 50 ml water
- Sieve the flours, baking powder and bicarbonate of soda into a bowl.
- Cream the butter and sugar together in a large bowl until light and fluffy.
- Beat in the eggs, one by one.
- Stir ⅓ of the flour into the egg mixture, followed by ⅓ of the mango puree.
- Repeat this process until all of the flour and mango puree is used up.
- Divide the mixture between two 20cm (8″) silicone cake moulds or lined tins and bake at 180C for 20-25 minutes. The cake should be well rise and an inserted skewer come out almost clean.
- Leave in the pans to cool for ten minutes or so, then turn out onto wire racks.
- Whilst the cakes are still warm, spread a thick layer of chocolate sauce on them both so that it soaks into the sponge.
- Leave to cool completely.
- Whip the cream until peaks form. It needs to hold its own, but be careful not to over whip.
- Sandwich the two cakes together with the cream and dust the top with icing sugar.
Simple Chocolate Sauce
- Place the chocolate and the water into a pan and melt over a gentle heat. Stir occassionally until you have a smooth sauce.
- Allow to cool to room temperature before drizzling over the cake.
The very talented Shaheen of Allotment 2 Kitchen is hosting We Should Cocoa this month and has chosen that most sunshiny of fruits mango.
#BakeBrave for World Baking Day today 19th May
With a very out of date tin of mango puree and jar of chocolate sauce, both in need of using up, I am submitting this to Credit Crunch Munch which is hosted by Janice of Farmersgirl Kitchen.