Today was MissChubbyCheeks' 1st birthday, a welcome occasion to make a nice cake. I always had a homemade cake (or rather "torte") for my birthday when I grew up, and I want to do the same for my kids. When I was looking through my recipes, I found this one with mango and chocolate - a superb combination if you ask me. We ate the cake chilled and it was super refreshing with a great fruit and chocolate flavor. If you are preparing this cake for adults only, I recommend replacing all or part of the mango-liquid with wine or even sparkling wine. It adds a great extra flavor to the cake!
A note on the procedure for this cake. I baked the whole batter in a 10" springform like the recipe suggested. Then you cut the cake in half horizontally to get two layers. You will then either need a second cake ring to put around one of the layers to pour the jelly, or you prepare only half the jelly and prepare the jelly-covered layers in two steps. I guess you could bake each layer seperately in two 10" round cake pans and pour the jelly directly in there. I am used to springforms and cake ring, so I have no idea if it is possible and how difficult it is to get a jelly-covered cake layer out of a cake pan.
100 g dark hard shell chocolate (or regular dark chocolate, broken into pieces)
100 g soft unsalted butter or margarine
100 g sugar
1 envelope vanilla sugar (or 1 tsp vanilla extract)
1 dash salt
100 g all purpose flour
50 g almond meal
2 tsp baking powder
butter and bread crumbs for the form
4 envelopes gelatine (for 1 quart liquid)
2 425ml (15 oz) can mango
25 g sugar
2-3 tbsp lemon juice
1/2 cup mango or orange juice
400 g heavy whipping cream
Preheat the oven to 175°C (350F). Butter a 10" springform and sprinkle with bread crumbs. Melt the chocolate over a water bath, let cool slightly. Whisk butter, sugar, vanilla and salt until creamy. Mix in the eggs one by one. Mix in chocolate. Stir together flour, almond meal, and baking powder. Add to chocolate mixture. Pour batter into the springform, bake for 30 minutes. Let cool completely. Pour 1/2 cup of mango liquid and 1/2 cup orange juice into a bowl. Sprinkle gelatine over and let stand for 5-10 minutes. Puree mango with remaining liquid, sugar and lemon juice. Cut cake in half horizontally. Place a cake ring around each layer. Carefully heat soaked gelatine and liquid in the microwave until gelatine is dissolved. Just warm it up! Do not overheat it! Slowly pour about 1 cup of mango puree into gelatine, stirring constantly. Stir gelatine mix into remaining puree. Pour half the the mix over each cake layer. Put in the fridge for 1 hour until gelatine is set. Whip cream until stiff. Spread 2/3 of whipped cream onto bottom layer, then carefully place the other layer on top. Use remaining cream and chocolate sprinkles for decoration. Keep in the fridge until serving (otherwise the cream will liquify and the cake falls apart).