I love chocolate and mangoes so decided to combine the two and make this cake! I made it with pure cocoa powder, oat flour and a reduced amount of sugar to keep it as healthy as possible. I especially liked the mango filling. To make this filling, blend a ripe mango until smooth. The mango layer helps keep the cake moist but also the contrast of flavours is very pleasant. Would you like a piece?
Although this cake is healthy it couldn’t taste more delicious. I was looking forward to baking a cake with oat flour instead of wheat flour to see if there was a big change in its texture. After a few trial and error recipes this recipe was exactly what I was looking for. I think it is due to the small amounts of cornmeal that I added. This recipe can be easily adapted for coeliacs by using gluten free oats. A small piece of this chocolate cake makes a sweet start to the day, the mere mention of it makes my mouths water.
What do you think of the chocolate couverture of this cake? I made it with dark chocolate and a bit of butter, I don’t use whipped cream as a rule as it can be quite heavy and is full of sugar. Besides, I don’t think cream makes this couverture taste any better. It has a nice texture and an intense dark chocolate flavour that tastes amazing without any cream.
The dark chocolate colour is so pretty with the bright yellow from the mango. This mango chocolate cake is beautiful to look at and delicious to eat. Every time you have a ripe mango in your pantry remember this cake. It is also really quick to make if you need to make a cake in a hurry.
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This is the best mango chocolate cake ever. This is a healthy chocolate cake made with pure cocoa, oat flower and a reduced amount of sugar. Would you like a piece?
- 3 organic eggs
- 1/4 cup (40g) olive oil or sunflower oil
- 4 Tbsp water
- 1 cup (100g) brown sugar
- 3/4 cup (90g) oat flour or use (110g) wheat flour (if you use wheat flour don’t add cornmeal)
- 3 Tbsp corn flour
- 4 Tbsp cocoa poder
- 1/2 tsp salt
- 1 large ripe mango
- 75 g dark chocolate, min 50% cacao
- 25 g butter
- 1 Tbsp milk, any type
Preheat the oven to 180°C. Line the bottom and sides of a 18-22cm round cake pan, with parchment paper and set aside.
Whisk the egg yolks with the sugar until the mixture turns frothy and doubles in size. Add the olive oil and the water to the mixture and stir to combine. Set aside.
Sift the oat flour, cornmeal, baking powder, salt and cocoa together over the eggs mixture and fold in gently.
Beat the egg whites until soft peaks form. Spoon this over the batter and gently fold it in.
Spoon the batter into the cake pan and bake at 180º for 22-30’, or a stick comes out clean.
Allow to cool on a wire rack. You can keep the cake in the refrigerator for up to 2 days. Then divide it in two layers and add the mango filling between each layer.
Melt the butter on a recipient over a saucepan of barely simmering water.
Add the chopped chocolate and melt. Remove from the heat and add 1 Tbsp of milk, stir to combine and pour it over the cake.
Spread the chocolate couverture with a spatula if necessary. Allow to cool in the fridge for at least 30’ to set.