Midnight Fudge Mango Cake

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Description:

A decadent dark chocolate fudge cake layered or topped with fresh, juicy mangoes and smooth mango-flavored frosting. This cake balances deep chocolate richness with tropical fruity brightness—perfect for a special occasion with a twist.

Origin:

Combining influences from classic chocolate cake and tropical fruit desserts, this fusion cake brings together the indulgence of fudge with the fresh vibrancy of mango, popular in tropical and subtropical cuisines worldwide.

Ingredients (Serves 8–10):

🍫 For the Midnight Fudge Cake:

  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (110g) brown sugar, packed
  • 2 large eggs
  • 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot coffee (to deepen fudge flavor)

🥭 For the Mango Frosting:

  • 1 cup (225g) unsalted butter, softened
  • 3–4 cups powdered sugar, sifted
  • ½ cup mango puree (fresh or canned, strained)
  • 1 teaspoon vanilla extract
  • Pinch of salt

🍰 For the Decoration:

  • Fresh mango slices or cubes
  • Optional: chocolate shavings or curls

Instructions:

1. Make the Cake Batter:

  1. Preheat oven to 175°C (350°F). Grease and flour two 9-inch round cake pans.
  2. In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, beat sugar, brown sugar, eggs, oil, and vanilla until combined.
  4. Add half the dry ingredients alternately with buttermilk, beginning and ending with dry. Mix until smooth.
  5. Stir in hot water or coffee until batter is smooth (batter will be thin).

2. Bake:

  1. Divide batter evenly between pans.
  2. Bake 30–35 minutes or until a toothpick inserted comes out clean.
  3. Cool cakes in pans 10 minutes, then turn onto wire racks to cool completely.

3. Prepare the Mango Frosting:

  1. Beat butter until creamy.
  2. Gradually add powdered sugar, alternating with mango puree, until reaching desired consistency and sweetness.
  3. Mix in vanilla and a pinch of salt.

4. Assemble the Cake:

  1. Place one cake layer on a serving plate.
  2. Spread a generous layer of mango frosting over the top.
  3. Add the second layer and frost the top and sides of the cake.
  4. Decorate with fresh mango slices and optional chocolate shavings.

Tips for Success:

  • Use ripe, fragrant mangoes for the best flavor.
  • Strain mango puree to avoid pulp lumps in frosting.
  • Use hot coffee instead of water to intensify chocolate flavor.
  • Chill frosting if too soft before applying.

Recommendations:

  • Serve chilled or at room temperature.
  • Pair with a mango sorbet or fresh berries for a tropical dessert spread.
  • Store leftovers in the fridge for up to 4 days.

Nutrition (per slice, approx.):

  • Calories: 480
  • Protein: 5g
  • Carbs: 65g
  • Fat: 22g
  • Sugars: 48g
  • Sodium: 220mg

Would you like a vegan version, gluten-free alternative, or a mini cupcake version of this cake?

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