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
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Preheat the oven to 180°C. Line the bottom and sides of a 18-22cm round cake pan, with parchment paper and set aside.
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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.
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Sift the oat flour, cornmeal, baking powder, salt and cocoa together over the eggs mixture and fold in gently.
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Beat the egg whites until soft peaks form. Spoon this over the batter and gently fold it in.
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Spoon the batter into the cake pan and bake at 180º for 22-30’, or a stick comes out clean.
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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.
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Melt the butter on a recipient over a saucepan of barely simmering water.
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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.
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Spread the chocolate couverture with a spatula if necessary. Allow to cool in the fridge for at least 30’ to set.