Mango Chocolate Cream Cake

by Feli Chic'Cuisine

A moist, chocolate sponge, with an orange marmalade and cream-chocolate filling.


Serves 8-10

For the Biscuit

3 large eggs

1/2 cup (100g) sugar

1 pack vanilla sugar

3/4 cup (75g) flour

2 tablespoons unsweetened cocoa powder

1/4 cup (25g) cornflour

2 teaspoons baking powder

6 tablespoons orange marmalade

1 mango

butter and flour for the mold

For the Filling:

750g whipping cream

2 tablespoons powder sugar

3 teaspoons vanilla sugar

1/3 cup (50g) grated chocolate



1. Preheat the oven to 325°F (175°C). Butter and flour a 8 or 10 inch (20-25 cm) round  pan. In a medium bowl, combine the flour, cocoa powder, baking soda and cornflour. 


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


3. Gently fold in the flour mixture with a rubber spatula. 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 till thick, then fold in the grated chocolate. 



5. Place the cake onto a serving plate. Split the cake into 2 layers horizontally. Spread the first layer cake with orange marmelade and cream followed alternately 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 chocolate.

Mango Chocolate Cream Cake

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