Name: Mango Donut (Doughnut) Cake with Chocolate Glaze recipe by Sasmita Sahoo Samanta at BetterButter
Prep time: 25 min
Cook time: 26 min
Total time: 51 min
Yield: 3
Ingredients: All purpose flour ¾ cup; Mango puree ¾ cup; Baking powder 1 teaspoon; Baking soda ¼ teaspoon; Oil 3 tablespoon; Sugar 1/3 cup; Salt 1 pinch; Vanilla essence ½ teaspoon; Dark chocolate (chopped) 50 gram; Cocoa powder 2 tablespoon; Milk ¼ cup; Powdered sugar 3 tablespoon

ABOUT Mango Donut (Doughnut) Cake with Chocolate Glaze RECIPE

This mango cake is a straight forward recipe, no special ingredient is required. You can make it into anything you like as a cake or a bundt cake or cupcake or as my lovely donut shaped cake. But to make this donut shaped cake, you should have the donut shape pan. After making this cake, I have just topped with chocolate glaze to give a perfect chocolate glaze donut look.

Ingredients Serving: 3

All purpose flour ¾ cup
Mango puree ¾ cup
Baking powder 1 teaspoon
Baking soda ¼ teaspoon
Oil 3 tablespoon
Sugar 1/3 cup
Salt 1 pinch
Vanilla essence ½ teaspoon
Dark chocolate (chopped) 50 gram
Cocoa powder 2 tablespoon
Milk ¼ cup
Powdered sugar 3 tablespoon

Instructions

Preheat the oven to 180 degree C.
Grease a donut (doughnut) pan with oil or line up with butter paper.
Shift all purpose flour, baking powder, baking soda and salt in a bowl and keep aside.
In a mixing bowl, take mango puree along with sugar.
Mix well until sugar dissolves completely.
Next add oil, vanilla essence and mix well again.
Then add in shifted dry ingredients, fold gently until a smooth batter texture.
Now pour the batter equally into the donut pan slots.
Bake for 25 minutes in the preheated oven at 180 degree C.
Take out from the oven and let them cool down a bit.
Meanwhile take the chocolate in a microwave safe bowl and microwave on high 20 to 30 second or until melted.
Take out from microwave and add in milk, powdered sugar and cocoa powder.
Blend well so that the glaze is smooth.
Next hold one mango donut cake upside down, dip the top surface of the cake in the glaze and pull it up.
Let the extra glaze dribble and then immediately turn glaze side up and keep on a cooling rack for the glaze to harden.
Repeat this process for rest of the cakes.
Serve after the glaze harden !

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