This Eggless Mango Chocolate Cake is awesome in taste, flavour and soft texture. You and your Kid will definitely love it . Mango gives awesome color and aroma to the cake and chocolate gives a perfect combination with mango. Instead of Cocoa Powder , I have used Dark Chocolate for more rich taste.
In this cake , I just made normal swirl with butter knife to give Marble effect.. One can make even Zebra cake or normal layer cake .
While making mango puree, make sure don’t add water/milk in it. Here, the puree should be thick. If puree is too sweet , one can reduce the quantity of sugar in this recipe. Instead of Oil , one can use melted butter too.
- 1.5 cups Whole Wheat Flour
- 2/3 cup Chopped Dark Chocolate
- 2/3 cup Mango Puree
- 1/2 cup Fresh Curd
- 1 cup Powdered Sugar / Light Brown Sugar ( Less if Mango puree is too sweet)
- 1/4 cup Oil ( I have used Rice Bran Oil )
- A Pinch of Salt
- 1.5 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1.5 teaspoon Vanilla Essence
I have made this cake in cooker, but if you are willing to use oven then preheat the oven at 200 C, and bake on 190 C for 35 to 40 mins. Keep a eye on cake after 35 mins. Bake till it’s nicely done. One can do toothpick test. Insert a toothpick in center of the cake, if toothpick comes out clean, cake is done.
Lets see the detailed procedure..
Melt chocolate in a double boiler. While you are melting chocolate in double boiler, keep some point in mind.. Water should not touch the bowl in which u kept chocolate. Water should not go inside chocolate. Always melt on slow flame. Stir occasionally and make chocolate smooth.. 🙂 🙂
In a broad bowl add Mango Puree and curd. Add powdered sugar and Mix/ whisk till all sugar dissolve. Now add Baking Powder and Baking Soda. Mix it. You can see bubbles coming up and rise of batter. No worries 🙂 🙂 Add Oil and Vanilla Essence..
Now add Wheat flour and salt . Add little by little. Mix gently till there are no lumps. One can add 1-2 tsp Milk if batter is too dry. Divide the batter in 2 parts. Add melted chocolate in one part.
Pour the mixture alternatively into dusted cake tin. Lastly swirl with Butter knife or back of spoon . Keep the cake tin in a preheated Cooker. Close the lid without Whistle. Allow it to bake for 40 -45 mins. Check with a toothpick.
Once done , take out from cooker and allow it cool for 10-12 mins. Then Invert on rack . Make sure cake is cool completely before slice.
Cut the cake after 3-4 hrs for best results..
Hope you all will enjoy.. Would love to hear from you.
Happy Cooking 🙂 🙂