Mango Truffle Cake

Delicious pieces of mango sandwiched between chocolate truffle cakes - this one is a hit with kids and adults alike!

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 2867kcal

Author Shireen Sequeira

Ingredients

1/3 cup (50 gms) semisweet chocolate chips ( I used 50gms of Galaxy milk chocolate -grated)
1/2 cup hot milk or coffee
3/4 cup sugar powdered
1 cup flour maida
1/2 cup unsweetened cocoa powder sifted I used Cadbury baking cocoa
1/2 tsp baking soda soda bi-carb
1/4 tsp baking powder
1/4 tsp salt
1 large egg
1/4 cup odourless oil refined sunflower or soya or any other
1/2 cup yogurt
1/4 tsp vanilla extract

For the glaze

1 cup/150gms bittersweet chocolate I used Whittaker's Dark Block

For the Mango filling

1 ripe mango preferably Alphonso - chopped fine

For the decoration

1/2 ripe mango cut into thin wedges
2-3 cherries - optional

Instructions

In a small bowl pour the hot milk over the semisweet chocolate and stir till the chocolate has melted
Sift 2-3 times - the flour, sugar, baking powder, baking soda, salt & cocoa
In a large bowl beat the egg for about 1minute and add the oil, yogurt and vanilla and blend well
Add milk and chocolate mixture and blend well
Add the flour mixture and fold
6.Grease and dust (with flour) a 8" or 9" cake tin and pour the batter in it
Preheat oven tp 175 degrees and bake for 45-50mins or till the cake tester comes clean
Remove and cool on a wire rack
Horizontally cut the cake and separate the two halves
10.In a double boiler melt the chocolate to be used as glazing
11.On the first half apply a layer of melted chocolate and spread the finely chopped mango evenly
12.Place the top half of the cake & glaze it with the remaining chocolate
13.Decorate with mango wedges, chill & serve

For the cake

Notes

The choice of chocolate that you use (brand & taste) will determine how rich your cake tastes. You can alter the richness by using less sweet or dark chocolate. The rest of the ingredients remain the same.

Nutrition