Chocolate Mango Cake
This chocolate mango cake features a moist chocolate cake with a light yet decadent mango frosting! Top this sweet cake with fresh mango and enjoy a slice for dessert.
Servings: 20 servings
Calories: 349kcal
Ingredients
Cake Ingredients
- ¾ cup sour cream
- ½ cup coconut oil melted
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1½ cups brown sugar
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- ⅔ cup cocoa powder
- 1¾ cups all-purpose flour
- 1 cup boiling water
- 2 tsp dried instant coffee
Mango Buttercream
- 2 pasteurized egg whites
- 2 cups powdered sugar
- 1½ cup butter softened
- 1 tsp mango extract adjust to taste
- natural orange food coloring optional
- fresh sliced mango optional
Instructions
- Preheat oven to 350 degrees F / 180 C. Line an 8 inch round baking dish with parchment paper and set aside.
- Whisk together the sour cream, oil, eggs and vanilla extract and set aside.
- In a separate mixing bowl whisk the brown sugar, salt, baking powder and soda, cocoa powder and flour until well combined.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- In a separate bowl mix the boiling water and instant coffee.
- Stir the coffee mixture into the cake batter and mix until incorporated.
- Pour the cake batter into the prepared tin and bake for 45-50 minutes or until an inserted skewer comes out clean. If the cake is starting to brown before it is cooked cover it with foil to prevent it from burning.
- Allow to cool in the cake baking dish for 10 minutes before removing and cooling completely on a cooling rack.
- While the cake is cooling prepare the buttercream filling: Whip the pasteurized egg whites with the powdered sugar for 3 minutes. Add half the butter, whip until smooth. Add remaining butter and mango extract, whip for 4-5 minutes. Adjust the flavor to suit by adding an additional tsp of mango extract if desired.
- Add a drop of orange food coloring and mix thoroughly if using.
- Slice the cake in half with a serrated knife.
- Spread ½ of the buttercream, in an even layer, over the cake base. Add the top layer of cake, finish off with remaining buttercream and sliced mango if using.
- Chill for 1 hour before serving.
Notes
- Egg whites must be pasteurized when making the buttercream.
- Whip the buttercream until the butter flavor is very subtle.
- Ensure the cakes are cold before filling with buttercream.
- Gluten free flour can be substituted to make this gluten friendly.
- Leftover cake can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1slice | Calories: 349kcal | Carbohydrates: 39g | Protein: 3g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 242mg | Potassium: 127mg | Fiber: 1g | Sugar: 28g