Mango Chocolate Cream Cake

A moist, chocolate sponge base, a simple creamy whipped cream with chocolate, and orange marmalade makes the filling, and fresh or canned mangoes top the cake.

Flavored with a splash of strawberries syrup, Foret-Noire cake make that perfect little something to wrap up any holiday dinner.
by Feli Chic'Cuisine


Serves 8-10

For the Biscuit

  • 3/4 cup (75g) flour

  • 2 tablespoons unsweetened cocoa powder

  • 1/4 cup (25g) cornflour

  • 2 teaspoons baking powder

  • 3 large eggs

  • 3 tablespoons cold water

  • 1/2 cup (100g) sugar

  • 1 pack vanilla sugar

  • butter and flour for the mold

For the Filling:

  • 750g (2 1/2 cups) whipping cream

  • 2 tablespoons powder sugar

  • 3 teaspoons vanilla sugar

  • 1/3 cup (50g) grated chocolate

  • 6 tablespoons orange marmalade (jam)

  • 1 mango



1. Preheat the oven to 175°C (325°F). Butter and flour a 20-23 cm ( 8 or 9inch) springform pan. In a medium bowl, combine the flour, cocoa powder, baking soda and cornflour. Set aside.


2. Separate the egg whites and yolks. In an electric mixer, beat the egg whites with 3 tablespoons cold water until stiff. Gradually, add sugar, beating constantly until sugar is dissolved and whites hold stiff. Beat in vanilla. Add yolks, one at a time, beating after each addition. 


3. Using a rubber spatula, gently fold in the flour mixture. Turn the mixture into the prepared pan. Bake for 20-25 minutes or until it springs back when lightly pressed. Cool on a wire rack.


4. Whip cream, sugar and vanilla sugar until thick, then fold in the grated chocolate. 


5. Place the cake on a serving plate. Split the cake into 2 layers horizontally. Spread the first layer cake with orange marmelade and cream followed with a layer of cake, and finishing with a layer of cream.


6. Spread the remaining cream over the sides of the cake. Decorate with mango slices and grated chocolate.


Mango Chocolate Cream Cake
Mango Chocolate Cream Cake

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