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

       ''Sugar and Spice and

           other Things Nice''

Don't Miss Out

  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black Instagram Icon

Š2012-2020 by Feli Chic'Cuisine. Created with