Mango Cake with Chocolate Base
recipe

A beautiful and delicious cake featuring a chocolate cocoa base and a delightful mango filling. Perfect for celebrations!
Preparation Time: 1.5 hours + cooling time
Serving Size: 10-12
Ingredients:
- Chocolate Base:
- 2 dl all-purpose flour
- 1 dl cocoa powder
- 1.5 dl sugar
- 1 tsp baking powder
- 0.5 tsp salt
- 2 eggs
- 1 dl milk
- 0.5 dl oil
- Mango Filling:
- 400 g mango puree
- 2 dl heavy cream
- 1 dl cream cheese
- 0.5 dl sugar
- 2 gelatin sheets
- 1 tbsp water
- Topping:
- Colored fondant
- Renshaw flower paste (for decoration)
- Confetti gold lace (for borders)
Instructions:
1. Prepare the chocolate base: In a bowl, mix the dry ingredients (flour, cocoa powder, sugar, baking powder, and salt).
2. Add eggs, milk, and oil. Mix until the batter is smooth.
3. Pour the batter into a greased cake pan and bake in a preheated oven at 175°C (350°F) for about 30-35 minutes. Let it cool.
4. Prepare the mango filling: Soak the gelatin sheets in cold water. Heat 1 tablespoon of water and dissolve the gelatin sheets in it.
5. In a bowl, mix mango puree, heavy cream, cream cheese, and sugar. Add the melted gelatin and stir well.
6. Slice the cooled chocolate base into two or three layers. Fill the layers with the mango filling.
7. Cover the cake with fondant and decorate as desired with Renshaw flower paste and gold lace.
8. Let the cake set in the refrigerator for at least 2 hours before serving.
Nutritional Information (per serving):
Calories: 350 kcal
Protein: 4 g
Carbohydrates: 45 g
Fat: 15 g
Sugar: 20 g

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