Mango Truffle Cake
by Tarla Dalal
Added to 820 cookbooks
This recipe has been viewed 33069 times
A rich chocolate cake layered with dark chocolate icing and mangoes.
- 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.
- Unmould and cool on a wire rack.
- Put the cream in a saucepan and bring it to a boil. Remove from the flame.
- Add the chopped chocolate and mix well using a whisk till it becomes a smooth sauce.
- Cool completely and keep aside.
- 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.
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