Chocolate Mango Cake
A tea-time cake for enjoying both chocolate and mango flavors in one bite
Servings: 12
Calories: 210kcal
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
You may put almond slivers, chopped almonds or any other dried fruits on top of the cake before baking.
The cake will stay good for 4-5 days in the refrigerator under continuous refrigeration when stored in an air-tight box.
