I love mangoes and chocolate so I decided to make this cake which is a perfect combination of the two.
This rich, moist chocolate sponge is filled with a sweet and citrusy mango filling. Then I topped it all off with a rich and decadent chocolate ganache, because who can ever say no to ganache?
I made this cake with fresh mango puree, cacao powder, and even reduced the amount of sugar as much as possible to keep the cake healthy – without sacrificing a delicious flavor.
The mango flavor really enrichens the cake with sweetness, so there is no need for too much sugar anyway.
This cake has all the luxury of being treated to a full-course fancy restaurant meal, but isn’t that hard to make at home. Trust me, you’ll want to try this one.
So let’s get started!
Choosing the Right Mango
I always feel like I have to emphasize the importance of choosing the right mango whenever I do a recipe with mango in it.
To get a truly great cake, you need to choose the right mango. Believe me, you can taste the difference.
The right mango, or the ripe mango, will be gently soft to the touch, it will have a nice color, and for some varieties, you will be able to pick up that classic mango scent.
So, for a great cake, make sure you get the right and ripe mango to puree.
Tips For Making the Perfect Sponge
This is a must when it comes to cake like this. When you look at the cake, you see that there are only few elements: the sponge, the filling, and the ganache. This as simple as it gets, but every element must be on point.
The sponge here is very important because it is the basis of the cake! Making a sponge is really simple, but every now and then, things can go wrong.
Here are my tips for making a perfect sponge every time:
- Use a good recipe: There are different recipes online, but some of them are not that actually good. Choose a recipe from the site you trust and the one that is tested (ours are always tested).
- Use the tin specified in the recipe: If you use a different tin or pan, you will end up with different results. Using a larger or smaller tin will make your sponge thicker or thinner. That is not always a problem, but in that case you have to adjust your baking time.
- Preheat the oven: Always preheat the oven when baking. If you put a sponge cake in a cold oven, it will affect the way it rises.
- Be accurate: While savory dishes can put up with changes and innovations, you cannot play around when it comes to sweets and baked goods. Make sure you always measure your ingredients correctly. You cannot add more or less flour, or alter the rising agent. Use measuring spoons rather than tableware for the best results.
- Get air inside: This is very important in order to get a light and fluffy sponge cake. Batter without air in it will just be dense and thick. Make sure you are using a large whisk, but do not whisk too vigorously. This will knock out the air and result in heavy and dense cake.
- Place it straight in the oven: The rising agent will start to work as soon as it comes in contact with any of the wet ingredients. If you want a good rise, put the cake straight into the preheated oven.
- Bake the cake properly: By this I mean use the right temperature and the right position in the oven. Each oven has its own hot spot, and that is in the center of the oven.
- Stick to the baking time: While every oven is different, the baking time is the same for just about every oven. You will see “bake for 20-25 minutes” in recipes, so stick to that. This means that you can check the cake at around the 20th minute, by inserting a clean toothpick. The toothpick should come out clean. If it doesn’t, try again in a few minutes.
- Cool the cake: Once the cake is properly baked, you have to cool it before removing from the tin. Most sponge cakes are best to be left in the spring form for few minutes, so the edges can settle down. Always cool your cake before removing from the spring form.
These steps will ensure you have the perfect sponge every time.
Making a Perfect Ganache
Chocolate ganache is an amazing concoction we use for everything. It is easy to make, because it is just chocolate and heavy cream, right? Well, yes and no.
Knowing how to make chocolate ganache – thick or thin, whipped or smooth – is a make or break situation. The ganache you use for your cakes is the same ganache you use for your truffles, with one exception: the proportions of the ingredients.
Glazes and icing are thinner, and will require less chocolate, while the truffle ganache is thick, and requires more chocolate and less cream.
Here are the best proportions of chocolate and cream in ganache based on what you are making:
- Ganache for icing and thick glaze: 1:1 (equal parts chocolate and cream)
- Ganache for truffles: 2:1 (two parts chocolate and one part cream)
- Thin ganache for cakes: 1:2 (one part chocolate, two parts cream)
For a fun variation, however, you can also substitute cream for condensed milk like I did for this delicious chocolate cake.
How To Make This Chocolate Mango Cake
Make the cake: Preheat oven to 350 Fahrenheit.
In a mixing bowl, whisk eggs, oil, water, and sugar.
Add flour, cacao, and baking powder.
Stir until smooth.
Pour the batter into the parchment-paper lined 9-inch spring form.
Bake the cake for 22-25 minutes. Cool the cake on a wire rack, before removing from the tin.
While it bakes or cools, puree the mango in a food processor.
Assemble: Slice the cake in two parts, creating a top and bottom layer
Spread the mango puree filling over one part of the cake and cover with the second.
Make the ganache: Chop the chocolate and place in a bowl.
Heat the heavy cream until it almost boils. Pour the heavy cream over the chocolate and stir until the chocolate is smooth.
Pour the ganache over the cake.
Place the cake into the fridge and let the ganache settle down.
Slice and serve.
For the Cake:
- 3 eggs
- ¼ cup oil
- 4 tbsp water
- 1 cup brown sugar
- ¾ cup flour
- 4 tbsp cacao powder
- 1 tsp baking powder
- 1 cup mango puree (or puree your own)
For the Ganache:
- 3oz. chocolate
- ¼ cup heavy cream
- Make the cake: Preheat oven to 350 Fahrenheit.
- In a mixing bowl, whisk eggs, oil, water, and sugar.
- Add flour, cacao, and baking powder. Stir until smooth.
- Pour the batter into the parchment-paper lined 9-inch spring form.
- Bake the cake for 22-25 minutes. Cool the cake on a wire rack, before removing from the tin.
- While it bakes/cools, puree the mango in a food processor (unless you use canned).
- Assemble: Slice the cake in two parts, creating a top and bottom layer.
- Spread the mango puree filling over one part of the cake and cover with the second.
- Make the ganache: Chop the chocolate and place in a bowl.
- Heat the heavy cream until it almost boils. Pour the heavy cream over the chocolate and stir until the chocolate is smooth.
- Pour the ganache over the cake.
- Place the cake into the fridge and let the ganache settle down.
- Slice and serve.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 291Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 72mgSodium: 93mgCarbohydrates: 39gFiber: 2gSugar: 27gProtein: 5g
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