Chocolate Mango Cake
My chocolate mango cake features a moist chocolate cake with a light yet decadent mango frosting. The natural sweetness and slight acidity of mango pair perfectly with bitter chocolate. In this cake, I use mango extract to flavor the frosting and top the whole cake with sliced mangoes for the most decadent 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
- My #1 Secret Tip for this recipe is to always let the cake cool completely before removing it from the baking dish. Trying to take it out too soon can make it fall apart or come out unevenly.
- Cake must be at room temp before frosting: I never frost the cake until the layers are completely cooled or at least at room temperature. Frosting a warm cake will turn the frosting into a melted mess.
- Chilling the cake before serving will give the frosting a chance to set up and harden before serving.
- Measure by weight: For the perfect sponge cake, I always use a kitchen scale to measure my ingredients and sift the flour before measuring it.
- Place in the center of the oven for baking: I bake this dessert on the center rack of the oven to ensure the temperature is just right, helping the cake rise perfectly.
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