Name: Choco and Mango Mania Marble Sponge recipe by PV Iyers Kitchen at BetterButter
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Yield: 8
Ingredients: 2 cups All purpose flour; Pinch of salt; 1 & 1/2Baking powder; 3/4 Baking soda; 1/4 cup cocoa powder; 1 teaspoon instant coffee powder; 3/4 cup sugar; 1/4 cup oil; 1 teaspoon vanilla extract; 3/4 cup milk + few tablespoons if required; 1 CUP MANGO PULP; 1/2 teaspoon Mango emulsion or 1/2 tsp mango essence + few drops orange food colour; 3 tablespoons hot water

ABOUT Choco and Mango Mania Marble Sponge RECIPE

I love marble cakes, especially with fruit purees, which makes the sponges taste so delectable. This marble cake is perfect to enjoy with a hot cup of your favourite tea or coffee and relax. Its also a very good bake for family get togethers and parties.

Ingredients Serving: 8

2 cups All purpose flour
Pinch of salt
1 & 1/2Baking powder
3/4 Baking soda
1/4 cup cocoa powder
1 teaspoon instant coffee powder
3/4 cup sugar
1/4 cup oil
1 teaspoon vanilla extract
3/4 cup milk + few tablespoons if required
1 CUP MANGO PULP
1/2 teaspoon Mango emulsion or 1/2 tsp mango essence + few drops orange food colour
3 tablespoons hot water

Instructions

Preheat oven to 180C.
Grease a bundt pan with butter and lightly dust with flour all over. Tap the tin and remove excess flour.
Wash peel and chop 1 medium size mango to get 1 cup puree.
In a bowl mix cocoa powder and coffee powder and hot water and Make a paste and set aside.
In a bowl mix all the wet ingredients; Oil, mango puree, sugar, 3/4 cup milk and vanilla extract.
Sift dry ingredients 4-5 times; flour, salt, baking powder and baking soda.
Mix flour mixture with mango puree mixture in portions with a spatula. The batter will be thick, do not add extra milk at this point.
Take half of the batter and add to coffee and cocoa paste and mix.
Now add tablespoons of milk to mango batter to get correct consistency.
The fun part: in the bundt pan add chocolate batter and Mango batter to make a marble pattern by alternating. You can also give zebra effect by just layering batter one over other.
After you have poured the batter in the pan uptill 3/4 capacity; tap the pan over the kitchen counter to remove any air bubbles.
Bake in preheated oven for 30-35 minutes. Or untill toothpick inserted in centre comes out clean.
Once done, cool the cake over a wire rack for 10 minutes.
After pan is cooled, tilt the cake with the help of a wired plate and leave it to cool over the wired rack.
This cake tastes best when served warm with tea and coffee.
Can store this cake in an airtight container in refridgerator for 5-8 days.
This cake freezes well in a ziplock bag for 1 month. Thaw in fridge, 24 hours before consuming, bring to room temperature and serve.

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