Mango has always been my favorite fruit and I have wonderful memories of my Mom buying a whole case of mangoes during summer and making splendid drinks and desserts for us. I would have never thought of pairing mangoes and chocolate together, but sometimes the most doubtful matches are the best ones. I was truly amazed to see how well the two flavors of mango and chocolate went along together. This combination is perfect. The cake turned out to be soft and delicious.
Ingredients:-
- 2 cups all-purpose flour
- 1 cup mango pulp
- ¾ cup sugar
- ¼ cup cocoa powder
- ¼ cup milk
- ¼ cup buttermilk
- 5 tbsp oil
- 1½ tsp baking powder
- 1 tsp vanilla essence
- ½ tsp baking soda
- ¼ tsp salt
- Preheat oven to 180 degrees Celsius.
- Grease and dust the pan a 9 inch loaf pan and keep aside.
- Sieve together flour, baking soda, baking powder and salt. Keep aside.
- In a large mixing bowl, add sugar and oil. Beat well till mixed.
- Then add mango pulp, milk, buttermilk and vanilla essence and beat again.
- Now add the sieved flour and beat very lightly till well combined.
- In a small cup, mix cocoa powder with 2 tbsp warm water. Keep aside.
- Transfer half of the mango batter in another bowl.
- Add this cocoa paste to the transferred batter.
- Mix well.
- Pour batter into tin alternating between the two mixtures.
- With a long skewer, swirl around the batter lightly to get the marble effect.
- Tap the pan gently to set the batter evenly.
- Bake for 50 - 55 minutes or until done.
- Cool completely on a wire rack.
- Cut in slices and serve.
- The sweetness of the cake fully depends on the sweetness of the fruit. Hence taste the mango pulp and add a little more sugar if you find that it isn't sweet.
- Do not use a cake tin smaller than 9 inches or the cake will form cracks.
- While creating a marble effect do not swirl the skewer too much, use very light hands.
Happy blogging!!
