Mango and Chocolate Ganache Cake

This Month (May) has been and always will be a special month to us. This is the month we celebrate our wedding anniversary as well as my hubby's birthday. And both the events fall on same date.

This year I wanted to bake two cakes for our two celebrations.  For anniversary celebration, I had already decided to bake Naked Tres Leche Cake and for my hubby’s birthday celebration, it was a clear choice for me to make mango cake with chocolate ganache.  As it is a season of mangoes and this fruit is favorite at our home, a combination of mangoes and chocolates make the perfect pair for the special occasion. Write down to me, if you like this same combo of cake.

Due to the lockdown time, I was finding difficult to get compound chocolate for the ganache. And on others side, I had already announced that I will be baking this particular mango cake. I really did not want to make them sad, so went ahead with ganache without using chocolate. I was really amazed to see the end product. I never felt that I am using the ganache which has no chocolate at all. The cake was too good and taste was also amazing.

 To Make White Chocolate Ganache with Mango Flavor

Ingredients

• Powdered Sugar – ½ cup (if do not want ganache to be sweet, one can minus 1 tbsp from given quantity)
• Milk powder – 1/4 cup
• Corn flour – 1&1/2 tsp
• Maida – 1 &1/2 tsp
• Butter – 1/4cup
• Oil – 1&1/2 tsp
• Milk- 1 tbsp
• Fresh cream – 1tbsp
• Mango essence – ¼ tsp
• Yellow food color – ¼ tsp

Method

• Melt butter into a heavy bottom pan on the low flame.
• Once butter melts, add in powdered sugar, milk powder, corn flour, maida, oil, milk and cream. Mix everything well so that all the ingredients incorporate with each other.
• Cook it on low to medium flame. Stir the mixture continuously, as there are chances for the mixture to stick at the bottom.
• When you see the mixture getting thicker,mix in mango essence and mango colour.Mix well and turn off the flame.
• Mango flavor chocolate ganache is ready. As the ganache cools down, it becomes more thicker. So consistency of ganache can be adjusted by heating it up while decorating the cake.

To Make Dark Chocolate Ganache

Ingredients

• Powdered Sugar – ½ cup (if do not want ganache to be sweet, one can minus 1 tbsp from given quantity)
• Cocoa powder – 1/4 cup
• Maida – 1 &1/2 tsp
• Butter – 1/4cup
• Oil – 1&1/2 tsp
• Fresh cream –1/2 cup
• Vanilla essence -1/2 tsp

Method

• Melt butter into a heavy bottom pan on the low flame.
• Once butter melts, add in powdered sugar, cocoa powder, maida, oil, milk and cream. Mix everything well so that all the ingredients incorporate with each other.
• Cook it on low to medium flame. Stir the mixture continuously, as there are chances for the mixture to stick at the bottom.
• When you see the mixture getting thicker .Mix in vanilla essence and turn off the flame.
• Ganache is ready. As the ganache cools down, it becomes more thicker.So consistency of ganache can be adjusted by heating it up while decorating the cake.

 Other Ingredients Needed

• Few Mango Slices
• Red cherries
• Roasted crushed almonds – ¼ cup

 To Make Mango Cake

• All-purpose flour – 1 cup
• Baking powder – 1 tsp
• Baking soda – ¼ tsp
• Mango puree -1 cup
• Condensed milk – ¼ cup
• Milk – ½ cup
• Oil – ¼ cup
• Vinegar – 1tsp

 Method

• Sieve the all-purpose flour, baking powder and  baking soda
• Combine oil and milk into a bowl. Mix them together well.
• Then add mango puree and condensed milk. Whisk all the wet ingredients very well.
• Now add dry flour ingredients into wet ingredients .Gently mix flour mixture into wet ingredients, such that you get smooth cake batter.
• Preheat the oven to 375 F or 180 Celsius.
• Grease the 8 inch round tin .Pour the cake mixture into it and level up the mixture.
• Bake the cake till it done. To check, insert the toothpick at the center of the cake, if the toothpick comes out clear, when the cake it done.
• Take out the cake from the oven and allow the cake to cool down to room temperature. Let the cake cool down in same pan or transfer the cake onto the plate.
• When the cake cool down completely. You can start with the decoration.
• Firstly warm up the mango chocolate ganache for pouring consistency.
• Then pour the mango chocolate ganache on the cake. Clean any excess ganache that might spread on the plate.
• Keep the ganache coated cake in the refrigerator for at least 30 minutes to set.
• After 30 minutes, check on the cake. To check whether ganache is set on the cake, simply touch the top surface of the ganache using your finger.
• If ganache sticks to your finger, then ganache needs more time to set on the cake. Keep it in refrigerator for another 20 minutes.
• If the ganache is set, you can proceed with further decoration.
• Pipe out dark chocolate ganache at the edges of the cake. And then using spatula, spread ganache evenly  at the sides of the cake and cover it with roasted  crushed almonds
• At top of the cake, you can simply decorate with few cherries and mango slices.
• The decoration of the cake can be varied. Choice is yours.
• Yummy Mango Chocolate Ganache Cake is ready.