Eggless Chocolate Mango Cake

Nutrition values are AI-estimated based on ingredients.

• 1.5 cups maida
• 1 cup caster sugar
• 1 tsp baking soda
• 1/4 cup cocoa powder
• 1/2 tsp salt
• 1 cup water
• 1 tsp instant coffee
• 6 tbsp oil
• 1 tbsp vinegar
• 1/2 tsp vanilla extract
• Mangoes
• Chocolate ganache
• Sugar syrup
• Mint leaves

1. 1Preheat oven to 170°C.
2. 2Sift maida, caster sugar, baking soda, cocoa powder, and salt into a bowl.
3. 3In a saucepan, add water, instant coffee, oil, and vinegar; bring the mixture to a boil.
4. 4Immediately pour the hot wet mixture onto the dry ingredients, add vanilla extract, and whisk constantly until a smooth batter forms.
5. 5Transfer the batter equally into two lined 7-inch cake tins.
6. 6Bake in the preheated oven at 170°C for 30 minutes.
7. 7Let the baked cake layers cool completely.
8. 8Slice off the domed top of one cooled cake layer to create a flat surface.
9. 9Moisten the first cake layer with sugar syrup, then pipe a ring of chocolate ganache around the edge and fill the center with diced mango pieces.
10. 10Cover the mangoes with more chocolate frosting, then place a second cake layer on top.
11. 11Moisten the second cake layer with sugar syrup, then add another layer of chocolate ganache and diced mangoes.
12. 12Place a third cake layer on top, brush with sugar syrup, and cover the entire cake with a final layer of chocolate frosting.
13. 13Arrange diced mangoes and fresh mint leaves decoratively on top.

These instructions are our analysis of the original video. Watch on YouTube →