Name: Mango Cocoa Marble Cake recipe by Sujata Hande-Parab at BetterButter
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 10
Ingredients: Fresh Mango Puree– 3/4 cup (Alphonso mangoes or any pulpy mango); Flour or Maida – 1 1/4th cup + 1tbsp for dusting a tin; Baking Powder– 1tsp; Baking Soda – ½ tsp; Salt – a pinch; Unsweetened Cocoa powder – 3 tbsp.; Oil – ½ cup + 1tsp for greasing pan.; Sugar – ½ cup; Vinegar – 1 tsp; Vanilla essence – 1tsp; Milk – 1/4 – ½ cup; Coffee powder – 1tsp; Warm water – 2 ½ tbsp. for cocoa- coffee preparation

ABOUT Mango Cocoa Marble Cake RECIPE

Cake is being prepared using mango puree tastes amazing. I have used fresh Alphonso mangoes for making the cake. Any type of sweet, pulpy mangoes can be used. Unsweetened cocoa powder is added to give nice marble effect and coffee has been added to enhance the taste of the cake. The Vinegar and baking soda in the cake mixture makes cakes moist and fluffy. Vinegar can be used instead of eggs or curd.

Ingredients Serving: 10

Fresh Mango Puree– 3/4 cup (Alphonso mangoes or any pulpy mango)
Flour or Maida – 1 1/4th cup + 1tbsp for dusting a tin
Baking Powder– 1tsp
Baking Soda – ½ tsp
Salt – a pinch
Unsweetened Cocoa powder – 3 tbsp.
Oil – ½ cup + 1tsp for greasing pan.
Sugar – ½ cup
Vinegar – 1 tsp
Vanilla essence – 1tsp
Milk – 1/4 – ½ cup
Coffee powder – 1tsp
Warm water – 2 ½ tbsp. for cocoa- coffee preparation

Instructions

Preheat oven to 180°C.
Wash, peel, cut mangoes into cubes and blend until fine puree. Pour the puree through a sieve. Use fresh and pulpy mangoes. I used Alphonso mangoes.
Mix all wet ingredients Oil, Vanilla essence, mango puree, milk in a bowl. Add sugar. Whisk well till sugar dissolves and mixtures becomes fluffy.
Add vinegar. Whisk again.
Sift Maida, baking powder, baking soda together twice or thrice for any impurities. Add salt. Mix well. Keep aside.
Mix dry ingredients slowly into mango mixture. Fold gently. (Add milk if required to adjust the consistency)
Divide this mixture into two parts.
Take sifted cocoa powder and coffee into bowl. Add slightly warm water slowly and Mix well into smooth paste.
Add cocoa coffee mixture into ½ part mango flour mixture. Mix well till it incorporates well with each other.
Grease baking pan with oil. Dust it with flour and spread evenly.
Pour the ¼ mango flour batter in a greased pan. Drop ¼ cocoa coffee batter on mango flour batter randomly. Using fork or knife draw lines into the batter to get marble effect.
Pour remaining mango flour batter on top. Spread evenly. Drop ¼ cocoa coffee batter randomly and repeat the process.
Lightly tap the pan so that batter is spread evenly and there are no air bubbles.
Bake for 35-40 minutes. Insert a toothpick, it should come out clean. Let the pan sit on counter for 5 minutes.
Flip cake and let it cool on wire rack.
Cut and serve with hot tea or coffee.

Similar Recipes