mango truffle cake
Cooking Time : 30 min. Preparation Time : 15 min.
Recipe by pooja of patna, IN
A rich chocolate cake layered with dark chocolate icing and mangoes.
Ingredients
vegetarian
2 servings
For the chocolate cake
- 2 tbsp cocoa powder
- 1 cup plain flour (maida)
- 1 tsp baking powder
- 1/2 tsp soda bi-carbonate
- 1/2 can (400 grams for full can) condensed milk
- 1/2 cup melted butter
- 1 teaspoon vanilla essence
- 2 cups (250 grams) dark chocolate, chopped
- 1 cup (200 grams) cream
- 1 mango, peeled and finely chopped
- To be mixed into a soaking syrup
- 2 tbsp sugar
- 1 tablespoon rum (optional)
- 1/2 cup water
- For the garnish
- 1 mango, peeled and sliced
- 8 to 10 red cherries
- a few mint leaves
- 1/4 cup fresh cream, whipped
- chocolate cream wafer biscuit rolls (optional)
Directions
For the chocolate cake- Sift the cocoa powder, flour, baking powder and soda bi-carbonate.
- Combine all the ingredients together with 1/2 cup (100 ml.) of water in a bowl and mix well using a whisk.
- Pour this mixture into a greased 150 mm. (6") diameter baking tin.
- Bake in a pre-heated oven at 180°C (360°F) for 20 minutes or till a knife inserted into the cake comes out clean.
- Unmould and cool on a wire rack.
- Put the cream in a saucepan and bring it to a boil. Remove from the flame.
- Add the chopped chocolate and mix well using a whisk till it becomes a smooth sauce.
- Cool completely and keep aside.
- Slice the chocolate cake horizontally into two equal parts.
- Place the top half of the cake on a serving plate and soak with half the soaking syrup.
- Spread a generous layer of the truffle icing and the chopped mango.
- Sandwich with the other half of the cake and soak this half with the remaining soaking syrup.
- Spread another layer of the truffle icing on top.
- Cover the sides of the cake with the chocolate cream wafer biscuit rolls.
- Decorate with swirls of whipped cream, mango slices, cherries and mint leaves.
- Chill for at least 2 hours before serving.