CHOco Mango Mousse Cake

Ingredients
Dark Chocolate Cake
1 3/4 cups – All-purpose flour
2 cups – Granulated sugar
3/4 cup – Cocoa powder
1 tsp – Baking powder
2 tsp – Baking soda
1 tsp – Salt
2 nos – Large eggs
1 cup – strong, black coffee (3 sachets of bru)
1 cup – Buttermilk
1/2 cup – Vegetable oil

Mango Mousse
3 cups – Mango puree, very smooth
2 tbsp – Granulated sugar
1 tbsp – Lime juice
2 tbsp – Unflavored gelatin
1/4 cup – Water
2 cups – Heavy Cream

Whipped Cream Topping
2 cups – Heavy cream (i use milky mist)
2 tbsps – Icing sugar ( more if you want more sweetness
2 tbsps – Cocoa powder

Method
Dark Chocolate Cake
Preheat over to 350F. Grease a 10-inch springform pan, line bottom and side with parchment paper. Set aside.
To prepare the cake base, sift together flour, sugar, cocoa powder, baking powder, baking soda and salt. Pour the mixture into the standing mixer bowl.
Add all the remaining ingredients and mix with paddle attachment for 2 minutes on medium speed.
Pour batter into the prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted in the centre comes out clean. Let cool in pan completely.

Mango Mousse
To prepare mango mousse, combine mango puree, sugar and lime juice in a bowl. In small saucepan, sprinkle gelatin over 1/4 cup water, let stand for 5 minutes. Dissolve over medium-low heat, and stir into puree mixture. Refrigerate for 30 minutes.
Whip heavy cream until it becomes stiff. Fold 1/3 of the whipped cream into puree mixture. Then fold in remaining whipped cream.
Pour the mango mixture over the cooled chocolate cake. Smooth the top and refrigerate until set, about 8 hours.

Remove the cake from the springform.

Whipped Cream topping
Whip the refrigerated cream till soft peaks form. Sift in the icing sugar and cocoa powder and fold gently.
Take the cream with a spatula and spread it on the cake. Garnish it with chocolate shavings. Serve cold.

 

Recipe reference : www.ohsweetday.com