This tasty mango chocolate cake is a simple and easy cake recipe that tastes absolutely delicious. A double layer chocolate cake base, lightly covered with a mango buttercream. Then topped with fresh mango slices. Light enough for a breakfast cake or a not-too-heavy dessert.
When you think about what fruit goes best with chocolate, mango is not the first one that you would think of. However, when done right, it is SO tasty, like in this Chocolate Mango Smoothie. This cake has a soft, light and fluffy cake base which is not too rich or dense. Then it is frosted with a mango buttercream icing which tastes purely of mango. It is a bit on the sweeter side (as all buttercream icings are), so personally I like to spread this icing thinly, but there is enough in the recipe to add a slightly thicker layer if you prefer.
Lastly is the fresh mango topping. In these photos I have only added a couple mango slices on top, but I strongly recommend layering fresh mangoes across the whole top to have some with every bite. This cake with fresh mangoes turns this cake from “mm that’s good”, to “WOW that’s delicious!”.
Personally, since all the cakes I’ve been making have been just for me and my husband lately rather than a large crowd, I only put the fresh mangoes on top right when I am about to eat a slice. Mangoes are fresher and taste best as soon as they are cut.
How to make the mango buttercream:
Making the chocolate cake base is fairly straightforward, but the mango buttercream is slightly different than normal.
First, peel the mango and cut it up into chunks. Purée these mango chunks in a food processor or a blender. If needed add a spoonful of water to help blend the mango smoothly.
Next, on a saucepan over medium to high heat, heat the mango purée, stirring occasionally. Continue to heat for about 5-10 minutes until the mango purée has reduced to about half the volume.
Let the reduced mango purée cool to room temperature. Beat the icing sugar and butter together for a few minutes until formed into smooth buttercream. Slowly add in the room temperature mango purée and continue to beat the frosting until the mango is mixed in well.
Store the icing in an airtight container in the fridge for about 30 minutes before frosting the cake. This makes it easier to spread.Print