Mango Chocolate Cream Cake
- felichiccuisine
- Jul 1, 2023
- 5 min read
Updated: Mar 18
A Delightful Blend of Flavors
There’s something magical about the combination of chocolate, cream, and fruit. This Mango Chocolate Cream Cake is an elegant yet easy-to-make dessert that brings together the richness of chocolate, the freshness of mango, and the lightness of whipped cream.
I first made this cake for a family get-together, and it was an instant hit. The layers of soft chocolate sponge, smooth cream, and fresh mango create a beautiful contrast of textures and flavors.
It’s light yet decadent, making it the kind of dessert that disappears from the table in minutes! If you’re a fan of fruit and chocolate combinations, you’re going to love this.
It’s perfect for any occasion—whether you're celebrating a special event, hosting a gathering, or simply indulging in a sweet treat for yourself.
Is this Cake Easy or Difficult to Make?
I’d say this cake falls in the moderately easy category. The most challenging part is making a light and airy chocolate sponge, but as long as you follow the steps carefully, you’ll be just fine. The filling is incredibly simple—whipped cream with chocolate and mango—and assembling the cake is a breeze.
If you’re a beginner, don’t be intimidated! With a few tips (which I’ll share below), you’ll be able to create a cake that looks and tastes amazing.
Important Tips before You Start
✔ Be Gentle with the Batter: When mixing the egg whites into the batter, use a gentle folding motion to keep the sponge light and airy.
✔ Use Cold Cream: For the perfect whipped cream, make sure your cream is well-chilled before whipping.
✔ Choose a Ripe Mango: A sweet, ripe mango will enhance the flavor and texture of the cake. If your mango isn’t very sweet, you can sprinkle a little sugar on the slices before layering.
✔ Don’t Overbake the Sponge: Keep an eye on the cake while it’s in the oven—overbaking can make it dry.
✔ Chill Before Serving: Refrigerate the cake for at least 2 hours before serving. This allows the flavors to blend beautifully and makes slicing easier.
The Secret to a Lighter Sponge Cake
If you've ever wondered why some sponge cakes turn out light and airy, while others feel dense and dry, the secret might be in a simple ingredient—cold water!
But why is this step so important?
✔ Creates More Volume – The water slightly dilutes the egg whites, helping them incorporate more air when beaten. This results in a cake that is fluffier and softer.
✔ Makes the Sponge More Tender – The added moisture prevents the cake from drying out, ensuring a delicate, melt-in-your-mouth texture.
✔ Stabilizes the Egg Whites – Beating egg whites with water gradually builds structure, making the foam more stable. This helps the cake rise beautifully and hold its shape.
By following this technique, you’re setting yourself up for a perfectly light and airy sponge cake—the ideal base for our rich chocolate cream and sweet mango layers. Small details like this make all the difference in baking!
How to Make Mango Chocolate Cream Cake
Step 1: Preparing the Chocolate Sponge Cake
✔ Preheat your oven to 350°F (175°C).
✔ Grease and line a 9-inch (23 cm) round cake pan with baking paper.
✔ In a medium bowl, sift together: flour, cocoa powder, cornflour, baking powder. Mix well and set aside.
✔ Beat the egg whites with 3 tablespoons of cold water until stiff peaks form.
✔ Gradually add the sugar, beating constantly until the sugar dissolves and the egg whites hold stiff peaks.
✔ Stir in the vanilla sugar (or vanilla extract).
✔ Add the egg yolks, one at a time, beating well after each addition until fully incorporated.
✔ Using a rubber spatula, gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
✔ Pour the batter into the prepared pan and smooth the top.
✔ Bake for 20–25 minutes, or until the cake springs back when lightly pressed.
Step 2: Preparing the Filling & Decoration
✔ In a large bowl, beat the chilled whipping cream with powdered sugar and vanilla sugar until stiff peaks form.
✔ Be careful not to overbeat, or the cream will turn grainy.
✔ Gently fold the grated chocolate into the whipped cream.
✔ Keep the whipped cream in the refrigerator until ready to use.
Step 3: Assembling the Cake
✔ Once the sponge cake is completely cool, slice it horizontally into two or three equal layers using a serrated knife.
✔ Spread 3 tablespoons of orange marmalade on the bottom cake layer. This adds a tangy flavor that balances the sweetness.
✔ Spread a generous layer of whipped chocolate cream over the marmalade.
✔ Arrange thin slices of ripe mango evenly over the cream.
✔ Place the second cake layer on top and repeat the same process.
✔ Spread orange marmalade, add whipped cream, arrange mango slices.
✔ Sprinkle extra grated chocolate on top for a decorative touch.
✔ Arrange additional mango slices in a beautiful pattern.
Final Touches
You can decorate the cake with additional mango slices, chocolate shavings, or even a drizzle of melted chocolate for an elegant finish.
If you want to make it extra special, chill the cake for a few hours before serving—it allows the flavors to meld beautifully.
Mango Chocolate Cream
Cake Recipe
This cake is a stunning yet simple dessert! The light and fluffy chocolate sponge pairs beautifully with the smooth whipped cream and fresh mango. It’s a dessert that’s elegant yet easy enough for home bakers.
✔ Servings: 8–10
⏱ Prep Time: 30
⏳ Baking Time: 25 min
⏰ Total Time: 2 ½–3 h (including chilling time)
Ingredients
For the Biscuit
90g (¾ cup) flour
12g (2 tablespoons) unsweetened cocoa powder
30g (¼ cup) cornstarch
2 teaspoons baking powder
3 large eggs, separated
3 tablespoons cold water
100g (½ cup) sugar
1 pack (8-10g) vanilla sugar (or 1 teaspoon vanilla extract)
For the Filling & Decoration
600g (2 ½ cups) whipping cream
2 tablespoons powdered sugar
3 teaspoons vanilla sugar (or 1 ½ teaspoons vanilla extract)
50g (½ cup) grated chocolate
6 tablespoons (about ½ cup) orange jam
1 ripe mango, peeled and sliced
Method
Prepare the Biscuit & Bake
1. Preheat oven to 175°C (350°F) and grease and line a 9-inch (23 cm) round cake pan.
2. Sift dry ingredients: flour, cocoa powder, cornflour, and baking powder together in a bowl.
3. Beat egg whites with 3 tablespoons cold water until stiff peaks form. Gradually add sugar, beating until dissolved. Stir in vanilla sugar.
4. Add egg yolks one at a time, beating after each addition. Fold in dry ingredients gently with a rubber spatula until just combined.
5. Pour batter into the prepared pan and bake for 20-25 minutes, or until it springs back when pressed. Cool on a wire rack.
Preparing the Filling
6. Whip the cream with powdered sugar and vanilla sugar until stiff peaks form. Fold in grated chocolate into the whipped cream. Chill until ready to use.
Assembling the Cake
7. Slice cooled cake into two layers. Spread orange jam on the bottom layer, then add a layer of whipped cream. Arrange mango slices over the whipped cream.
8. Repeat with remaining layers of cake, marmalade, whipped cream, and mango.
Cover cake with the remaining whipped cream.
9. Decorate with more grated chocolate and mango slices. Chill the cake for at least 2 hours before serving.
Enjoy!
Let us dance in the sun, wearing wild flowers in our hair. ― Susan Polis Schutz
*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.
Comments