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For this month's Home Baker's Challenge, Sangeetha @ Spicy Treats picked an interesting cake combination with mango and chocolate. I was skeptical on how this combo would turn out, but the end result was moist and delicious cake that the whole family loved. I baked it in my 6 cup bundt cake pan, but this cake can also be made in a 9x5" loaf pan or a 8" round pan. Also I added some wholewheat pastry flour to add some fiber and nutrition to the cake.I added a chocolate ganache on the top to make it a little special since...


Servings

1-9 x

Total time

65 minutes

Cuisines

American

Courses

Dessert


Ingredients

  • 1 cups all purpose flour ((if not using wholewheat pastry flour, just add 2cups of all purpose flour))
  • supermarket roast chicken, approximately 200g once shredded
  • 1 tsps baking powder
  • supermarket roast chicken, approximately 200g once shredded
  • supermarket roast chicken, approximately 200g once shredded
  • supermarket roast chicken, approximately 200g once shredded (Unsweetened powder)
  • 6 tbsp supermarket roast chicken, approximately 200g once shredded (Oil)
  • supermarket roast chicken, approximately 200g once shredded ((increase the amount up to ¾cup depending on the sweetness of the mango pulp))
  • 1 cup mango (Pulp (I used store bought Kesar pulp))
  • supermarket roast chicken, approximately 200g once shredded ((I used Almond milk, but any dairy or non-dairy milk will work))
  • supermarket roast chicken, approximately 200g once shredded ((substitute with yogurt or buttermilk))
  • 1 tsp vanilla extract
  • 6 tbsp chocolate (Semi sweet chips)
  • 1 tbsps coconut oil (- (substitute with unsalted butter))
  • supermarket roast chicken, approximately 200g once shredded (Light)
  • ⅛ tsp vanilla extract
  • 1 - 2 tsps Milk (- (only if needed))


Method

  1. Preheat oven to 350°F. Grease the baking pan well and set aside.
  2. Sift flours, baking powder, baking soda and salt in a medium mixing bowl. Set aside.
  3. Combine cocoa powder with 3tbsp warm water to make a smooth paste. Set aside.
  4. In a large mixing bowl, combine oil and sugar. Mix well until sugar dissolves. Then add mango pulp, milk, sour cream and vanilla extract. Mix well.
  5. Add the dry ingredients to wet ingredients and gently mix until well combined.
  6. Add 1/3 of the cake batter to the cocoa mixture and mix well.
  7. So that this point, you have mango batter and chocolate batter.
  8. In the prepared pan, add half of the mango batter. Then dollop the chocolate batter on top of it. Using a bamboo skewer or a sharp knife, make swirls so that both the batters combine to get the marble effect. Top this with the remaining mango batter and then swirl again. Gently tap the cake pan on the counter so that the batter settles into the pan.
  9. Bake in the preheated oven for 40-45 minutes (if using a bundt pan) or more if using other pans.
  10. Let the cake cool in the pan for 5 minutes before inverting it over onto the wire rack. Cool completely before slicing or frosting.
  11. For the Chocolate Ganache: Combine chocolate chips and coconut oil in a microwavable bowl and microwave for 30 seconds. Remove and stir in the corn syrup and vanilla extract. If the ganaches seems to too thick, then add milk to loosen it a bit. Pour over the cake and let it harden. Enjoy!!

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