Mango Truffle Cake - Layered Chocolate and Mango Cake

This Mango Truffle Cake is beautiful and delicious beyond words! Chocolate is undoubtedly everyone's favorite, and you can hardly go wrong with a chocolate cake. Add some mango, wafer biscuits, cream and rum, and you have a winning recipe! For people who are skeptical about the pairing of mango and chocolate, believe me, it taste awesome. This layered Mango Cake is a delight by all means. It does require some time and planning, but all your efforts would be worth it. This is one cake that is soft, moist, sweet and with a hint of fruity tartness, just right to create a scintillating effect on your palate! So what are you waiting for? Celebrate summer with this intoxicating Mango Truffle Cake!!

Adapted from Tarla Dalal's recipe

Ingredients
2 tablespoons cocoa powder
1 cup plain flour (maida)
1 teaspoon baking powder
1/2 teaspoon soda bi-carbonate
1/2 can (400 grams for full can) condensed milk
1/2 cup melted butter
1 teaspoon vanilla essence

For the Filling:
1 mango, peeled and sliced
8 to 10 red cherries
a few mint leaves
1/4 cup fresh cream, whipped
chocolate cream wafer biscuit rolls (optional) For the truffle icing
2 cups (250 grams) dark chocolate, chopped
1 cup (200 grams) cream To be mixed into a soaking syrup
2 tablespoons sugar
1 tablespoon rum (optional)
1/2 cup water
1 mango, peeled and finely chopped - for garnish

Method For the Chocolate Cake
Sift the cocoa powder, flour, baking powder and soda bi-carbonate. Combine all the ingredients together with 1/2 cup (100 ml.) of water in a bowl and mix well using a whisk.

Pour this mixture into a greased 150 mm. (6") diameter baking tin. Bake in a pre-heated oven at 180°C (360°F) for 20 minutes or till a knife inserted into the cake comes out clean. Un-mould and cool on a wire rack.

For the Truffle Icing
Put the cream in a saucepan and bring it to a boil. Remove from the flame and add the chopped chocolate and mix well using a whisk till it becomes a smooth sauce. Cool completely and keep aside.

Now slice the chocolate cake horizontally into two equal parts. Place the top half of the cake on a serving plate and soak with half the soaking syrup. Spread a generous layer of the truffle icing and the chopped mango. Sandwich with the other half of the cake and soak this half with the remaining soaking syrup. Spread another layer of the truffle icing on top.

Cover the sides of the cake with the chocolate cream wafer biscuit rolls. Decorate with swirls of whipped cream, mango slices, cherries and mint leaves.

Chill for at least 2 hours before serving(photo courtesy of tarladalal)

Ok, that looks like a lot of hard work, but the end result is too delicious and absolutely worth the effort. After all, as you sow, so shall you reap! A perfect Mango Cake is the best way to cherish mangoes in summer, especially when it looks so beautiful!

Related Recipes:
Mango Kulfi (Mango Mousse)
Mango Cake with Streusel Topping
Mango & Raspberry Thickshake