Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Mango and Chocolate Cake #BakeBrave – We Should Cocoa #33

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 and am often put off buying them because of this. 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, which I think could look and taste really good, but our freezer is currently stuffed to the gunnels and I couldn’t squeeze anything else in. I had to think again. OK, how about a chocolate and mango cake?

It’s World Baking Day today where we are all being encouraged to #Bake Brave and bake something that is 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 100 on the website, although there are many I find very tempting, but I’m setting my own challenge of #BakeBrave by making up a completely new cake as I need to include mango and I’m hoping it will turn out well.

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. But before I made a start on this, I spotted an opened jar of milk chocolate sauce which really needed to be used up and as I cannot bare waste, I thought I ought to use that instead.

This is how I made

Mango, Cardamom, Coconut Chocolate Cream Cake

  • Sieved 200g flour (half wholemeal spelt, half white) into a bowl followed by 25g coconut flour, 1 rounded tsp baking powder and 1/2 tsp bicarbonate of soda.
  • Creamed 125g unsalted butter with 125g cardamom sugar until light and fluffy.
  • Beat in two large duck eggs (3 hens eggs), one by one.
  • Stirred ⅓ of the flour into the egg mixture.
  • Stirred 100g mango puree in.
  • Repeated this process until all of the flour was used up and 300g mango puree had been used in total.
  • Divided the mixture between two 20cm (8″) cake moulds and baked at 180C for 22 minutes.
  • Turned out on racks to cool.
  • Spread both cakes with a thick layer of chocolate sauce whilst warm so that it would soak into the sponge.
  • Left to cool completely.
  • Whipped 100ml double cream until peaks formed.
  • Sandwiched the two cakes together with the cream and dusted the top with icing sugar.

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: 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. It had a beautiful warm orange colour which conjured up the tropics which was something I was also hoping for – an excellent antidote to the very untropical weather we’ve been having recently. I was really pleased with it and myself. 

I shall be making this cake again for sure and next time I will try the coconut chocolate ganache as I’d originally intended.
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

Calendar Cakes with Laura Loves Cakes and Dolly Bakes is #BakeBrave this month, so this post ties in very nicely.
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 with Helen of Fuss Free Flavours and Camilla of Fab Food 4 All, but hosted this month by Janice of Farmersgirl Kitchen.


  1. Susan

    19th May 2013 at 12:55 pm

    Oh that looks so good and the colour of the sponge is amazing…

    • Choclette

      19th May 2013 at 1:47 pm

      Thank you Sue – always think of you when I make a sandwich type of cake. I know it’s not a Victoria sandwich, but it’s sort of similar 🙂

  2. Katie

    19th May 2013 at 1:10 pm

    Looks delicious and I love the idea of a mango cake. bet ti tastes lovely and fruity. Never thought of using chocolate sauce as a soaking liquid before – great idea! Gives a great marble effect. Well done, you are always so creative

    • Choclette

      19th May 2013 at 1:49 pm

      Thanks Katie, it tastes wonderfully fruity. The chocolate sauce was a bit messy, but I was pleased with the result.

  3. Jacqueline Meldrum

    19th May 2013 at 3:54 pm

    Oh my that looks wonderful Choclette! I love it. My favourite mango and chocolate combination, apart from this cake of course is a dollop of mango sorbet alongside a dollop or dark chocolate ice cream.Mmmmm!

  4. The Caked Crusader

    19th May 2013 at 3:55 pm

    I’ve never baked with mango – crazy, I know! This looks lovely and I bet the combination works so well

  5. Janice Pattie

    19th May 2013 at 5:39 pm

    There is something about cake filling oozing out and running down the sides that is so decadent and tempting. I love mangos and this sounds excellent, where do you get the coconut flour?

  6. Laura Loves Cakes

    19th May 2013 at 6:36 pm

    This is definitely baking brave, making up your own cake! Mango is definitely one of my favourite fruits too, so I can only imagine that this tastes great…it certainly looks tasty! Thanks for entering it into this month’s Calendar Cakes 🙂

  7. Jo

    19th May 2013 at 7:29 pm

    A lovely looking cake, I like that you used mango as the main flavour rather than chocolate. I don’t think I’ve ever baked with mango although it’s something I’d really like to try.

  8. Ananda Rajashekar

    20th May 2013 at 6:02 pm

    i adore mango as well, just now completed few fresh mangoes, cake sounds wonderful along with dripping chocolate, i’m inviting myself there 🙂

  9. Miss C Flash

    20th May 2013 at 7:21 pm

    Ahh wow a very brave and flavoursome cake. I love all the ingredients, especially the coconut. Thanks for sharing the recipe x

  10. Rachel Cotterill

    20th May 2013 at 8:50 pm

    That looks really great. I haven’t tried making a mango cake! 🙂

  11. Hannah

    24th May 2013 at 9:27 am

    Oh, that looks so delicious. Especially with the chocolate sauce coming out the sides. I probably shouldn’t be looking at this at half ten in the morning, I feel it’s going to be a long time until lunch…

  12. Bee Gianni

    30th March 2016 at 9:27 pm

    You always have the MOST delectable recipes and pictures of your gorgeous food. Thank you for all you share.


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