Rich Chocolate Mango Cake

Chocolate mango cake toped with mangoes on a plate.

Rich Chocolate Mango Cake

Enjoy the rich blend of chocolate and tropical mango in this moist, flavorful cake topped with fresh mango and chocolate ganache!

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Course: Dessert

Cuisine: American

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings:

Calories: 364kcal

Author: Max

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.

Notes

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.

Storage: 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.

Nutrition