Chocolate Mango Cake
Indulge in the tropical decadence of this Chocolate Mango Cake, a luscious fusion of rich cocoa and vibrant mango flavors. Perfectly moist chocolate layers are paired with a luxurious mango cream frosting made from fresh mango purée and whipped cream, creating a dessert that's both refreshing and indulgent. Topped with fresh mango slices and optional dark chocolate shavings, this show-stopping cake is perfect for celebrations or anytime you’re craving a unique dessert. With its beautifully balanced flavors and stunning presentation, this Chocolate Mango Cake is sure to be the centerpiece of your dessert table.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1.5 cups Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 0.5 cup Boiling water
- 1.5 cups Fresh mango puree
- 1 cup Heavy cream
- 0.25 cup Powdered sugar
- 1 cup Fresh mango slices (for decoration)
- 0.25 cup Dark chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Slowly mix in the boiling water to the batter. The batter will be thin; this is normal.
Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes are cooling, make the mango cream frosting. In a large bowl, beat the heavy cream with the powdered sugar until stiff peaks form.
Gently fold in the mango puree until fully combined. Chill the frosting in the refrigerator until ready to use.
Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate and spread a generous amount of mango cream frosting on top.
Place the second cake layer on top and frost the top and sides of the entire cake with the remaining mango cream frosting.
Decorate the cake with fresh mango slices and dark chocolate shavings, if desired.
Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Slice and serve your delicious Chocolate Mango Cake. Enjoy!
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 309 mg | 13% | |
| Total Carbohydrate | 87.3 g | 32% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 54.7 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 484 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
