It is a ritual at our home to make mango stuffed chocolate cake every year when king of fruit is in season. This year, I had a lot of over ripe mangoes and wanted a way to utilize it in this cake itself. I tried mango sauce as a topping and it worked out wonderfully and kids gang liked it too.
Truffle cakes are melt in the mouth chocolate and cream cakes but when fresh fruit is added as a stuffing between the layers it tastes rich with a natural fruit flavour. I normally prefer less cream or high calorie stuff when I am baking for my family and friends. If you are looking out for healthy options for truffle cakes, this recipe is for you.
Now we will see the procedure, how I went ahead –
First – For the chocolate cake:
Very fine semolina – 1 ¼ cup (Known as Chiroti Rava)
Ragi / finger millet flour – ½ cup
Cocoa powder – ½ to ¾ cup
Baking powder – 1 tea spoon
Baking soda – 1 tea spoon
Eggs – 2
Butter – 100 grams
Sugar – ¾ to 1 cup (if you want less sweet use ¾ th cup)
Milk – ½ cup
Instant coffee powder – 1 tea spoon
Hot boiling water – 1 cup
-Pre- heat oven @ 180 °C and line a baking tin with butter paper.
-Take one bowl, prepare dry mixture. Take semolina, Ragi, cocoa, baking powder and baking soda by using wire whisk or you can sieve all these twice or thrice.
-In another bowl we will prepare wet mix, beat egg one by one, add milk, sugar, butter and beat until frothy.
-Boil water, mix in coffee and pour this into wet mix and once again beat and make a homogenous mixture.
-Now fold in dry ingredients by using wooden spatula. Don’t over mix this content.
-Pour the batter to lined baking tin, bake for 40 minutes in a pre-heated oven.
-when it is done, remove, cool and keep it ready for stuffing.
Second – Mango filling:
Mango – 1 or 2 (depending on the size)
Icing sugar – 2 tea spoons
-Peel the skin, hold the mango flat on your left hand. Mark so many cuts in horizontal and vertical manner and make tiny square pieces. Finally squeeze the seed to extract remaining pulp.
-Add icing sugar or sugar powder, mix nicely and keep this in the fridge until you are done with the sauce making and slicing the cake.
Third- Mango sauce for dressing or to drizzle:
Mango – 1 or 2
Icing sugar – 1 or 2 tea spoons
Butter – 1 table spoon
Juice of Lemon – 1 tea spoon
-Remove outer skin of mango, chop and make a puree.
-Take one sauce pan, add mango puree, butter, icing sugar, lemon juice and boil it nicely and switch off the gas.
Fourth: Now Comes the assembling part:
Step 1: Take the cake (completely cooled one) and slice it horizontally. You will get 2 discs.
Step 2: Take out mango filling, equally spread this on one of the flat disc.
Step 3: place another halved disc on mango filling.
Step 4: If you like mango, go ahead and pour the sauce as a dressing to cover the top of the cake and slice it or you can drizzle the sauce while serving as well.
-One can use 2 cups of All purpose flour as well in place of 2 combined flours OR Use 1 ½ cup of All purpose or whole wheat and ½ cups of Ragi as well.
– To substitute eggs, use flax gel and recipe is here.
-I have used is ¾ cup of brown sugar. Cake was less in sweetness and it tasted more like coffee and was chocolatey.
-You can use less or more chocolates according to the quality of brand which you use.