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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



  1. Grease a 6" round baking tin and dust it with flour.
  2. Preheat oven at 180 degrees for 15 minutes.
  3. Take flour, baking powder, baking soda, salt in a bowl and sift thrice, for better aeration which in turn will make the cake light.
  4. Add sugar and once again mix everything properly.
  5. Make a well in the centre and add oil, vanilla extract, lukewarm milk and curd.
  6. Mix lightly to form a slightly thick batter by adjusting the quantity of milk, if necessary.
  7. Divide the batter into two bowls, one slightly more than the other. ( See Note 5 )
  8. Add cocoa powder, coffee powder and chocolate sauce in the bowl with more batter. ( see Note 7 )
  9. In the other bowl, mix mango puree.
  10. Now, to make the tiger pattern do as follows.
  11. Put a ladle full of mango batter in the centre.
  12. On it, put a ladle full of chocolate batter.
  13. Keep on doing this alternatively till the batters finish.
  14. You just concentrate on putting the batters
  15. They will automatically form layers and you will be amazed.
  16. Tap the baking tin 2-3 times to release the air bubbles.
  17. Put it in the oven and bake for 35-4O minutes or till done.
  18. Take the cake out of the oven and wait for 3-4 minutes.
  19. Loosen the sides with a knife and invert it on a wire rack. ( See Note 7 )
  20. Let it cool down.
  21. Serve with love.... smoothie optional.

Recipe Notes

  1. 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.
  2. 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.
  3. Take normal granulated sugar, no need to powder it.
  4. 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.
  5. We divide the batter into two parts, one slightly more than the other to make up for the volume of mango puree.  
  6. Baking time may vary from oven to oven, so keep a check 25 minutes onwards.
  7. 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.  
  8. Always invert cake on a wire rack otherwise it will turn soggy from the bottom
  9. Salt is added to enhance the flavour of the sugar, so go ahead.  
  10. In case, the top gets cooked fast, whereas the bottom part needs more cooking, then cover the top part with aluminum foil.
  11. 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.