Tiger Cake, that is, Mango Chocolate cake is for the mango lovers as well the chocolate lovers.
This Mango chocolate cake gives you the subtle taste of mangoes as well chocolate. In one bite its mango and in the other its chocolate.
And icing on the cake i that it is made with wheat flour.
When king of fruits, Mr. Mango is there, it feels like using it more and more in maximum number of ways. It feels like adding this wonder fruit in all our desserts. Is it only me who thinks that way or you too think the same? Mango shake, mango ice cream, mango yogurt, mango lollies, mango sundae, mango tarts, mango cake, mango parfait, mango waffles, and what not! There is no limit to what all dishes this can be added.
Mango Chocolate Cake At My Place
Now, this Mango chocolate Cake is for and on my son Siddharth’s demand. He loves chocolates, he loves mangoes and he loves cakes. So what else can be better than combining all three and make Mango Chocolate Cake?
And he always complains that I make better muffins for his cousin Ayush than for him. So, Just two days back, when he asked me to make mango muffins. Not only plain mango but with some variations too. Then without wasting a minute, I headed towards the kitchen. I did all the preparatory work when at the last moment my microwave conked out. Oh my God!!!!! So disappointing it was.
Took a day and a half but my baking companion, my 22 years old microwave oven, is with me again. Thanks to the engineer Raj Kumar who always does the needful.
Anyway, once my oven is fit then obviously I am at work.
I made mango muffins with mangoes, mango muffins with choco chips and vanilla muffins with mango pieces. He loved all of them and then the demand was for more.
Then I thought of mango chocolate cake in zebra cake style. Now since it is yellow and brown so can’t call it zebra. Hence named it Tiger Cake… But call it by whatever name, it turned out to be super yummy. The subtle flavour of mangoes as well of chocolates. In one bite you feel it is mango and in the other bite, it’s chocolate. This combo is great and worth trying.
Mango Cake With Whole Wheat Flour
Once again I have used wheat flour in it, like my other cakes. And nowhere you can feel the taste of wheat. So this cake is healthy too with wheat flour and mangoes. Sugar is also less because of the sweetness of mangoes. Take any variety of mangoes but just ensure that these are sweet.
Brownie Points Of My Mango Chocolate Cake
Dual flavours of Mangoes as well as chocolate
Made with whole wheat
Step By Step Pics
Type Of Mangoes Required For Mango Chocolate Cake
Honestly, no specific type of mangoes. Just ensure that the mangoes you are using are sweet and not tangy as it will affect the taste of the cake, though it will come out perfect even then too. And the other thing is that if possible, go for bright coloured mangoes, otherwise any coloured mangoes would go.
How To Make Mango Chocolate Cake?
I have made this cake in zebra style but called it Tiger cake because of the colours in it, yellow and brown.
To make this cake, first of all I sifted wheat flour along with other dry ingredients (except cocoa powder and sugar). As I always say, sifting is very important, and when making cakes with whole wheat then sifting becomes all the more important. Want to know why? So, the simple reason is that sifting makes the flour light, it incorporates air into the flour and thus the end result too comes out light. So, do not skip this. Sift at least 3 times, if possible, sift it 7 to 8 times. Not joking, try it!
After sifting and mix sugar in it. Instead of sugar you can use powdered jaggery or brown sugar or coconut sugar too. The quantity will remain the same.
Thereafter, we make a well in the centre and add all the liquid ingredients (except mango puree). Mix everything lightly using cut and fold method. Why lightly? Because, if you mix vigorously then that will give rise to gluten which will make your cake dense. So, always, lightly and gently.
Ok, now, as we are going to give it a tiger pattern, so divide the batter into bowls. We take slightly more in one bowl and add cocoa powder to it. In the second bowl, we add mango puree. Now, you must have understood why we take more in the cocoa powder bowl. So, now more or less there will be equal batter in both the bowls.
Now, we create the pattern. For this take a greased cake tin. Put one ladle of brown cake batter, and on it one ladle of mango batter. Then again, brown batter, then mango batter. Keep on repeating this till both the batters are fully used up. You don’t have to touch the batter after putting it in the cake tin. The batter will itself spread paving way for the other.
In the last, if you want you can take a toothpick and slide it from outside towards the centre. Do it 8 times and a lovely pattern will come up in front of you.
Bake in the preheated oven for 30 to 35 minutes till the skewer inserted comes out clean. Invert and cool it on a wire rack.
Baking In Microwave Convection
I made it in convection mode of my microwave. It took me 35 minutes at 180 degrees. You check your oven settings, please.
Baking in OTG (Conventional Oven)
- Preheat oven at 180 degrees for 15 minutes with both the rods ON or simply use the BAKE mode.
- While baking, switch off the upper rod, Keep the baking tray in the middle rack and bake for 30 minutes.
Baking In Pressure Cooker
For baking the cake in Pressure cooker, check the method here in detail.
Detailed Instructions To Make Mango Chocolate Cake With Step By Step Pics
- Grease a 6″ round baking tin and dust it with flour.
- Preheat oven at 180 degrees for 15 minutes.
- Take flour, baking powder, baking soda, salt in a bowl and sift thrice, for better aeration which in turn will make the cake light.
- Add sugar and once again mix everything properly.
- Make a well in the centre and add oil, vanilla extract, lukewarm milk and curd.
- Mix lightly to form a slightly thick batter by adjusting the quantity of milk, if necessary.
- Divide the batter into two bowls, one slightly more than the other. ( See Note 5 )
- Add cocoa powder, coffee powder and chocolate sauce in the bowl with more batter. ( see Note 7 )
- In the other bowl, mix mango puree.
- Now, to make the tiger pattern do as follows.
- Put a ladle full of mango batter in the centre.
- On it, put a ladle full of chocolate batter.
- Keep on doing this alternatively till the batters finish.
- You just concentrate on putting the batters.
- They will automatically form layers and you will be amazed.
- Tap the baking tin 2-3 times to release the air bubbles.
- Put it in the oven and bake for 35-4O minutes or till done.
- Take the cake out of the oven and wait for 3-4 minutes.
- Loosen the sides with a knife and invert it on a wire rack. ( See Note 7 )
- Let it cool down.
- Serve with love…. smoothie optional.
Recipe Card Of Mango Chocolate Cake
Mango Chocolate Cake
My Cup Measures 240 ml
- 1 Cup Wheat flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 Cup Sugar see Note 3
- 1/4 Cup Vegetable Oil See Note 4
- 1/2 tsp Vanilla Extract
- 1/2 Cup + 2 Tbsp Lukewarm milk
- 1 Tbsp Curd
- 1/2 Cup Mango Puree
- 1 tbsp Cocoa Powder
- 1/2 Tsp Coffee Powder Optional
- 2 Tsp Chocolate Sauce Optional
Grease a 6" round baking tin and dust it with flour.
Preheat oven at 180 degrees for 15 minutes.
Take flour, baking powder, baking soda, salt in a bowl and sift thrice, for better aeration which in turn will make the cake light.
Add sugar and once again mix everything properly.
Make a well in the centre and add oil, vanilla extract, lukewarm milk and curd.
Mix lightly to form a slightly thick batter by adjusting the quantity of milk, if necessary.
Divide the batter into two bowls, one slightly more than the other. ( See Note 5 )
Add cocoa powder, coffee powder and chocolate sauce in the bowl with more batter. ( see Note 7 )
In the other bowl, mix mango puree.
Now, to make the tiger pattern do as follows.
Put a ladle full of mango batter in the centre.
On it, put a ladle full of chocolate batter.
Keep on doing this alternatively till the batters finish.
You just concentrate on putting the batters
They will automatically form layers and you will be amazed.
Tap the baking tin 2-3 times to release the air bubbles.
Put it in the oven and bake for 35-4O minutes or till done.
Take the cake out of the oven and wait for 3-4 minutes.
Loosen the sides with a knife and invert it on a wire rack. ( See Note 7 )
Let it cool down.
Serve with love.... smoothie optional.
- Please use standard measuring cups and spoons only. Never ever use cups lying in your kitchen for tea/ coffee, as they are of varied sizes.
- You can make this cake with all-purpose flour(maida) also. Can even use half of each flour, that is, 1/2 cup wheat flour and 1/2 cup all purpose flour. In case you make it with all-purpose flour, adjust the quantity of milk, requires less quantity.
- Take normal granulated sugar, no need to powder it.
- You can use any oil, be it refined, olive, canola or any other. Avoid coconut oil as it has a very strong flavour. I used olive oil here. Have used refined oil too in the past many times.
- We divide the batter into two parts, one slightly more than the other to make up for the volume of mango puree.
- Baking time may vary from oven to oven, so keep a check 25 minutes onwards.
- Chocolate sauce is added as sugar is very less in the batter because of mango puree. However, you may avoid it if you don't want to add it.
- Always invert cake on a wire rack otherwise it will turn soggy from the bottom
- Salt is added to enhance the flavour of the sugar, so go ahead.
- In case, the top gets cooked fast, whereas the bottom part needs more cooking, then cover the top part with aluminum foil.
- You can also bake this cake in disposable baking pans. In that case, no need to grease it or line with parchment paper. Simply pour the batter and bake.
I hope you have liked this recipe of Mango Chocolate Cake and will surely try it out for your loved ones. When you try it do share your pics on Instagram and do not forget to tag me @samirasrecipediary. I would love to see your pics..
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