Dive into fruity goodness with this Chocolate Mango Cake, beautifully combining rich cocoa and luscious fresh mango. Moist and decadent, this cake is perfect for Halloween celebrations or a sweet treat for someone with tropical tastes. Topped with a creamy ganache glaze and sliced mango, it’s a dessert that’s sure to impress.
If you love chocolate cake recipes, try my chocolate lazy cake and sour cream chocolate cake.
Jump to:
- ✔️ Why This Recipe is Great
- 🧈 Ingredients
- 👩🏻🍳 How to Make Chocolate Mango Cake (Step-by-Step)
- 🍫 For the Chocolate Ganache and Mango Topping:
- 🥭 Making the Mango Topping:
- ❄️ Freezing and Reheating
- 👨🏻🍳 Expert Notes & Tips
- 🎂 Alternate Chocolate Cake Topping Ideas
- ❓ Other Delicious Chocolate Desserts
- 🙋 Frequently Asked Questions
- 📖 Recipe
- 💬 Comments
✔️ Why This Recipe is Great
Chocolate Cake With a Twist: between the chocolate ganache and cocoa powder, this is a chocolate lover's tropical dream cake, though if it seems like chocolate overload to add a glaze, you can always just dust the cake with more cocoa powder before adding the mango slices.
Use Up Cocoa Powder: whether you have natural cocoa powder or dutch cocoa powder, the only difference is that they're processed slightly differently. You can use either one for this chocolate mango cake recipe and it will be equally delicious.
🧈 Ingredients
Cocoa Powder: you can use any type of cocoa powder you’d like, but for a more complex and rich flavor, I recommend using a fine cocoa powder like the one I use from Guittard.
Vanilla Extract - you can swap this for the same amount of vanilla paste for a richer vanilla flavor and aroma.
Eggs: it's difficult to find eggless chocolate cake recipes, but there are a few decent substitutes for eggs that would taste good in this chocolate mango cake - chief among them the greek yogurt and flax egg options.
Baking Powder: NOT to be confused with the baking soda also used in this recipe, this ingredient helps make a more fluffy chocolate cake without impacting flavor.
Butter: it's important to use unsalted melted butter, maybe using one of those sticks from the freezer (if you're anything like me), but if all you have is salted butter you'll want to use ¼ teaspoon less salt.
Mango Puree: you can buy the sweetened stuff in the can, but you could also use a fresh ripe mango to make homemade puree that's much more balanced in flavor.
See recipe card for exact ingredients and quantities.
👩🏻🍳 How to Make Chocolate Mango Cake (Step-by-Step)
Step 1) Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper (image 1).
Step 2) In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt (image 2 & 3).
Step 3) In another bowl, whisk together the melted butter and sugar until well combined. Beat in the eggs, one at a time, then stir in the mango puree and vanilla extract (images 4 - 9).
Step 4) Gradually mix the dry ingredients into the wet mixture until just combined. Don't overmix – a few lumps are totally fine (images 10 - 13).
Step 5) Pour the batter into the prepared cake pan and smooth the top with a spatula (images 14 & 15).
Step 6) Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean (image 16).
Step 7) Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely (image 17).
🍫 For the Chocolate Ganache and Mango Topping:
Step 1) Heat the heavy cream in a small saucepan until it begins to simmer (image 1).
Step 2) Place the chocolate chips in a heatproof bowl and pour the hot cream over them. Let it sit for a minute, then stir until smooth and glossy (image 2 - 5).
Step 3) Once the cake is cool, pour the ganache over the top, letting it drip down the sides (image 6 & 7).
🥭 Making the Mango Topping:
Step 1) Arrange the thin slices of fresh mango on top of the ganache in a circular pattern (image 8 - 9).
❄️ Freezing and Reheating
This cake is best enjoyed the day it's made, but will keep in the fridge for up to 3 days. Just be sure to bring it to room temperature before serving for the best texture.
However freezing your chocolate mango cake is a fantastic way to preserve its freshness and enjoy it later without compromising on flavor. To freeze, ensure the cake has completely cooled, especially if it's freshly baked. Wrap it tightly in plastic wrap to prevent freezer burn, then place it in an airtight container or a freezer-safe bag.
This will lock in the moisture and keep the cake at its best for up to 3 months. If your cake has ganache or another butter-free frosting, it's best to freeze the cake first and then add any delicate toppings like fresh mango slices after reheating.
When you're ready to indulge in the cake, reheating is simple! Thaw the cake by leaving it in the refrigerator overnight or letting it sit at room temperature for a few hours. If you prefer a warm slice, you can pop it in the oven at 300°F (150°C) for about 10-15 minutes to bring back the soft, moist texture of the chocolate.
👨🏻🍳 Expert Notes & Tips
Choosing The Right Mangoes: If you're using fresh mangoes for the puree, make sure they're extra ripe for the best flavor.
Troubleshooting Ganache: When making the ganache, if the chocolate doesn't melt completely, you can microwave it in 10-second bursts, stirring in between until smooth. If the ganache comes out a little too thick, just thin it out with a dash of milk until you achieved your desired consistency.
Decorating Tips: For a bit of extra flair, sprinkle some toasted coconut flakes around the edge of the cake.
🎂 Alternate Chocolate Cake Topping Ideas
- Whipped Cream with Mango Chunks: Spread a layer of whipped cream across the cake, then scatter fresh mango chunks for a light, fruity topping.
- Mango Coulis and White Chocolate Shavings: Drizzle mango coulis (pureed mango sauce) over the cake and top with delicate white chocolate shavings.
- Toasted Coconut and Mango: Sprinkle toasted coconut flakes on top, paired with thin slices of mango. This adds a crunchy texture and tropical vibe.
- Chocolate Shards and Mango Roses: Create chocolate shards by melting chocolate and spreading it thinly before breaking it into pieces. Pair these with elegantly shaped mango "roses" for a beautiful, artistic presentation.
- Caramelized Mango and Cocoa Powder: Lightly caramelize mango slices on the stovetop with sugar and butter, then arrange them on top of the cake. Dust with cocoa powder for added richness.
- Mango Buttercream and Chocolate Drizzle: Cover the cake with a mango-flavored buttercream frosting and finish with a delicate chocolate drizzle or chocolate curls.
- Candied Mango and Almonds: Use thinly-sliced candied mango strips for a sweet and chewy texture, and sprinkle toasted almond slivers for a nutty crunch.
❓ Other Delicious Chocolate Desserts
🙋 Frequently Asked Questions
Yes, you can use frozen mango, but thaw it first and drain any excess liquid before pureeing to avoid making the cake too wet.
Store it in an airtight container in the fridge for up to 3-4 days, or freeze it for longer-term storage.
Yes, and dark chocolate adds a richer contrast to the sweet mango; milk chocolate will result in a sweeter, creamier flavor.
Yes, simply replace regular flour with a gluten-free flour blend, ensuring carefully that it’s one that works well for cakes.
Have you tried this recipe?
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📖 Recipe
Rich Chocolate Mango Cake
Equipment
- Cake pan
- oven
Ingredients
- 1 cup all-purpose flour 125g
- ¾ cup sugar 150g
- ¼ cup cocoa powder 25g
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted 1 stick or 113g
- 2 large eggs 110g
- 1 cup mango puree 240ml (from about 2 ripe mangos or pre-made)
- 1 teaspoon vanilla extract
- ½ cup heavy cream 120ml
- 1 cup semi-sweet chocolate chips or chopped baking chocolate 175g
- 1 large fresh mango sliced thinly for garnish
Instructions
For the Cake:
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the melted butter and sugar until well combined. Beat in the eggs, one at a time, then stir in the mango puree and vanilla extract.
- Gradually mix the dry ingredients into the wet mixture until just combined. Don't overmix – a few lumps are totally fine.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
For the Chocolate Ganache:
- Heat the heavy cream in a small saucepan until it begins to simmer.
- Place the chocolate chips in a heatproof bowl and pour the hot cream over them. Let it sit for a minute, then stir until smooth and glossy.
- Once the cake is cool, pour the ganache over the top, letting it drip down the sides.
For the Mango Topping:
- Arrange the thin slices of fresh mango on top of the ganache in a circular pattern.
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