This beautiful warm orange coloured cake is perfect for special occasions. It’s a light but moist sponge with a lovely fruity flavour and is filled with whipped cream. There’s a good drizzle of chocolate sauce too.
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.
Notes
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.