Ingredients
-
1/2 cup + 3 tbsp milk with room temperature
-
1 tbsp lime juice
-
1/4 cup oil (any odourless)
-
1/2 tsp vanilla essence
-
1/2 cup powder sugar
-
3/4 cup all purpose flour
-
1/2 tsp baking powder
-
1/4 tsp baking soda
-
Pinch of salt
-
1 cup whipping cream
-
Some chopped mangoes (avoid using overripe mangoes)
-
Some water/mango drink to drizzle on sponge
-
Some melted dark chocolate
-
Some pomegranates and a mint leave to garnish
About
The Mango Chocolate Collar Cake is a visually striking dessert that combines the tropical sweetness of mango with rich, velvety chocolate. The cake features layers of moist sponge or chocolate cake, topped with a smooth mango mousse or puree. A decorative chocolate collar is placed around the cake, adding both elegance and texture. The mango flavor contrasts beautifully with the dark chocolate, creating a perfect balance of fruity and indulgent tastes. It’s a showstopper cake ideal for special occasions, blending vibrant colors and flavors.
Steps
|
1
Done
|
In a small bowl, mix 1/2 cup milk (room temperature) and 1 tbsp lime juice. In a separate mixing bowl, combine 1/4 cup oil, 1/2 tsp vanilla essence, 3 tbsp milk, and 1/2 cup powdered sugar. Add the milk-lime mixture and whisk well. |
|
2
Done
|
Sift together 3/4 cup all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, and a pinch of salt. Mix into the wet ingredients. |
|
3
Done
|
Grease a 4-inch cake tin with oil and line with butter paper. Pour the batter into the tin. Bake in a preheated oven at 180°C for 25 minutes. (For stove baking, preheat the pan and bake for 30-35 minutes). |
|
4
Done
|
After cooling for an hour, demould the cake by running a knife around the edges. Slice off the top to level it. |
|
5
Done
|
Cut the sponge into even layers, placing the top layer upside down. Moisten with water or mango drink. |
|
6
Done
|
Spread a layer of whipped cream, add chopped mangoes (avoid overripe), and cover with another whipped cream layer. |
|
7
Done
|
Place the base layer upside down, drizzle with water, and cover the top and sides with whipped cream. Let it rest. |
|
8
Done
|
Melt dark chocolate and pipe onto butter paper in a zigzag pattern. Allow it to set in the fridge for 10-15 minutes. |
|
9
Done
|
Gently wrap the chocolate design around the cake and refrigerate until set. Remove the butter paper carefully. |
|
10
Done
|
Pipe flowers with whipped cream on top, add more chopped mangoes, pomegranate, and a mint leaf for garnish. |
