Recipe: Delicious Mango chiffon cake with chocolate ganache

Mango chiffon cake with chocolate ganache. Soft and light chiffon cake frosted with the fluffiest whipped mango cream frosting. This mango chiffon cake is a joy to eat and perfect for summer. There's this mango chiffon cake from home that I wanted to recreate but for the life of me I could not remember exactly what it tasted like.

This Chocolate Chiffon Cake is so versatile. At its simplest just dust the top of the cake with cocoa powder or powdered sugar. At first glance you could mistakenly think this Chocolate Chiffon Cake was an Angel Food Cake. You can cook Mango chiffon cake with chocolate ganache using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Mango chiffon cake with chocolate ganache

1. It's of For Egg white mixture.
2. It's 6 of egg whites.
3. It's 1/8 tsp of cream of tarter.
4. Prepare of For batter.
5. It's 60 gm of castor sugar.
6. It's 6 of egg yolks.
7. It's 140 grams of castor sugar.
8. It's 70 grams of mango pulp/puree.
9. You need 40 ml of unflavored oil.
10. You need 120 grams of self-raising flour.
11. You need 1 teaspoon of sour lime juice.
12. It's of Yellow food colour, few drops (optional).

Both cakes are beautiful with their tall circular shape and that characteristic. Chocolate Chiffon Cake with Kahlua Buttercream Frosting. Best Chocolate Chiffon Cake with Kahlua Chocolate Buttercream. Mango chiffon cake is a soft and light chiffon cake frosted with mango Swiss meringue buttercream and filled This mango chiffon cake is my favorite thing to bake for special occasions.

Mango chiffon cake with chocolate ganache instructions

1. Using a hand beater, beat the egg whites in a bowl with the cream of tartar until soft peaks. Next, add the sugar (60 grams) and continue beating until stiff peaks form. Set aside once done.
2. In another bowl, combine the egg yolks and sugar (140 grams) Beat well till light and fluffy. Then, add the mango puree and oil, continue beating. Next, add the sour lime juice, edible colour, and essence as required. Add in the flour and mix well making sure there are no lumps.
3. In the end, combine the egg whites mixture, with the batter. Fold it carefully. Once the batter is ready pour it in a 7-inch baking dish, lined with parchment paper only at the base (no greasing).
4. Bake this in a preheated oven for 50 to 60 mins on the top & bottom mode at 170 degrees C. The cake should spring back when pressed in the center. Once done let it sit for an hour before removing it from the cake dish.
5. Note steps.. Adding the yellow colour and mango essence to the batter is optional but I’the still recommend you do so to enhance the colour and flavor of this mango pulp cake.
6. To make the mango pulp, it’s best to blend an overripe mango. The colour is darker and the flavor is sweeter with a looser texture.

It basically has the same recipe Chocolate Chiffon Cake with Orange Chocolate Glaze - Woman Scribbles says For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm Ina decorated the cake with a chevron pattern in this episode. Mango mousse chocolate cake. by: Oh Sweet Day! To prepare ganache, place chocolate and heavy cream in a medium heatproof bowl over a pot of simmering water. This recipe for Chocolate Mayonnaise Cake with Ganache Drizzle makes a beautiful, light texture that's incredibly moist. I originally planned to just use cocoa powder and no chocolate in the recipe.