Chocolate Mango Cake
A lovely combination of two flavors which kids will devour after you bake
Step by Step Instructions with Pictures
‘Tis the season of mangoes!
Did you know that the mango flavor makes a nice combo with Chocolate. I was skeptical when making this flavor combination as I thought the chocolate will always overpower the mango flavor.
If I be honest with you, it does to an extent.
To make the mango flavor shine through this cake, you can use a Mango extract. If not using, that’s perfectly fine too.
But before we proceed, promise me this…
There is only one rule to make this cake: DO NOT OVERMIX.
You may have heard this “tip” or “must-do” but this is the cake where you actually need to use that tip. Overmixing will kill this cake and give you a hard and dense cake.
And so, this is not a cake I would suggest making if you are a beginner baker. Strictly no for beginners.
Making this cake requires your baking experience. Let’s start with this yummy cake now!
Ingredients for making Chocolate Mango Cake
You will need:
- All-purpose Flour: I have used All-purpose flour. Avoid substituting 50:50 whole wheat flour or so as the cake may become dense.
- Baking Powder & Baking Soda: Both leavening agents will be used in this. Do not skip any.
- Sugar: I have used sifted and powdered sugar in this cake. You may replace it with Castor sugar or Icing sugar comfortably.
- Cocoa Powder: Used in making the chocolate cake batter.
- Milk & Condensed Milk: The ingredients that make this loaf cake sturdy and give flavor to the cake. Do not replace milk with water.
- Oil: This recipes uses oil to keep the cake moist. Avoid replacing it with butter. Any odorless oil will do the trick. Do not use smelly oils like mustard oil or coconut oil.
- Vinegar: You can use same quantity of lemon juice to substitute the white vinegar. Avoid using apple cider vinegar.
- Mango Puree: Use any flavorful mango puree for this. Avoid using the threaded variety of mangoes i.e. mangoes having lot of threads inside.
- Vanilla and Mango Flavoring(Extract): Use additional flavorings to make the cake smell heavenly. You may skip the extract but it won’t be tasting amazing as compared to the cake made with the extract. This is same like this: You may skip Vanilla extract in any cake, right? But the cake will not have enough flavor and won’t be smelling lovely. Do you get my point?
Try my Eggless Mango Bundt Cake which is 100% Mango Cake made in a bundt pan
How to make two cake batters for making Chocolate Mango Cake?
There are 3 main steps in making this cake. Let’s see with the step by step photos:
Mixing the common ingredients
1. Measuring the dry ingredients: Flour, Baking Soda, Baking Powder, sugar and salt. Sift all of them, mix properly and keep aside.
2. Measure the condensed milk, milk and oil. Mix together and add it to the dry ingredients measured in the first step.
3. Mix very gently and combine everything together. Do not try to make a dough. This is an important step and will make your cake hard and dense if done the wrong way.
You need to take extra care in this step as we are trying to make a “batter” with insufficient wet ingredients that we add at a later stage after dividing the batter.
4. Divide this “batter” into two parts in two different bowls.
Making the Mango Batter:
1. Once divided in two parts, add the mango puree to one of the bowls.
2. Mix the mango puree and mango extract(if using) gently to form the batter. Add the vinegar at the end. Mix again lightly.
Making the Chocolate Batter:
1. There are two ways to do this:
1.1. Take a clean bowl and measure the cocoa powder with a sieve over it. Sift it first in that bowl then add it to the bowl of common batter.
1.2. Else, you may hold the sieve on top of the common batter(second bowl) and sift directly over it. I have used this method to make it easy for me.
Whichever method you choose, sifting is important as cocoa powder forms little lumps when stored.
2. Once you are done adding all the cocoa powder that you measured, do not mix at this point. First add the milk and Vanilla Extract.
3. Finally add the vinegar and combine everything gently to form the chocolate cake batter. Now comes the most fun part! To create patterns and swirls for the cake.
Assembling the Chocolate Mango Cake batter
1. Line a 9 by 5 inch loaf pan with parchment paper. Keep both the cake batters ready side by side and two large spoons to transfer spoonfuls of batter to make the pattern.
2. Start with the mango batter first and spread it all over the pan to make the base of the cake Mango. You can also put the chocolate layer first.
3. Now start adding spoonfuls of the chocolate batter and make a pattern. I added the batter in a diagonal direction. Then, I added the mango batter on the right.
4. After that, to finish off I added chocolate batter on the sides and mango batter in the center. You can do different patterns with this for marbling.
5. Also, you may top the cake with mango pieces for enhancing the mango flavor. I prefer to keep it plain and simple. If you add mango pieces, the shelf life of the cake will reduce.
6. Once the batter is transferred, bake the cake for 45 minutes at 160°C. De-mould after 15-20 minutes and let it rest for at least an hour before slicing.
Chocolate Mango Cake Recipe
Chocolate Mango Cake
Ingredients
- 250 grams All-Purpose Flour
- ¾ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- Pinch Table salt
- 150 grams Powdered Sugar/Icing Sugar
- 60 ml Milk
- 100 grams Condensed Milk
- 60 ml Oil (any odorless oil)
Mango Cake Batter
- 100 grams Mango Puree
- ½ tablespoon White Vinegar
- ¼ teaspoon Mango Extract
Chocolate Cake Batter
- 3 tablespoons Cocoa Powder
- 6 tablespoons Milk
- 1 teaspoon Oil
- ½ tablespoon White Vinegar
- ½ teaspoon Vanilla Extract
Instructions
Mixing the common ingredients
- Start by measuring the dry ingredients: Flour, Baking Soda, Baking Powder and salt. Add the sugar as well. Sift all of them and keep aside.
- Measure the condensed milk, milk and oil. Mix together and add it to the dry ingredients measured in the first step.
- Mix very gently and combine everything together. Do not try to make a dough. This is an important step and will make your cake hard and dense if done the wrong way.
- Divide this "batter" into two parts in two different bowls.
Making the Mango batter
- Puree mangoes and measure 100 grams. Add it to the "batter" in one bowl. Also add the Mango extract and vinegar.
- Use the cut and fold technique to make the final batter. Make sure the dry and wet ingredients are mixed properly and you do not see specks of unmixed ingredients.
Making the Chocolate batter
- To the other bowl, add cocoa powder, milk, oil and vinegar.
- Use the cut and fold technique to make the final batter. Make sure the dry and wet ingredients are mixed properly and you do not see specks of unmixed ingredients.
Making the final batter
- Line a 9 by 5 inch loaf tin and preheat the oven at 180° for 10 minutes
- In the meantime, assemble the final cake batter. Start by transferring the mango batter first so that it becomes the bottom layer of the cake.
- Transfer both the cake batters one by one in whatever design pattern you would want in the cake.
- Bake for 42-45 minutes at 170°C. Check on the cake with toothpick post the 40 minute mark.
- Once baked, let it cool for an hour before slicing.
Notes
Tips for making the Chocolate Mango cake:
- Do not add any extra flavoring that will enhance the chocolate flavor like adding coffee powder or chocolate chunks to the batter. The chocolate flavor is already strong and there is no need to enhance it more unless you want to hunt for the mango flavor in your cake.
- Do not change the ratios of the common cake batter i.e., do not make it 60:40 or 70:30 as the other ingredients like mango puree and extra milk are added to the respective batters according to the 50:50 ratio of mango and chocolate batter.
- Gently combine both batters. This is so important to get a good cake. If your cake becomes hard and dense, that means you have over-mixed the common cake batter.
Marbling Tips:
- For marbling, you may put all the mango batter first, then top it off with the chocolate or vice versa.
- Put spoonfuls of both batters randomly.
- Spread little amounts of both batters to make a zebra print cake.
You may also use two piping bags filled with batter to make the process easier. But it can be done easily with two large spoons as well.
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Made this cake? I would love so much if you could rate the recipe by commenting below! Thank you in advance, lovely!
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Try my other Mango Recipes:
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