215. Eggless mango chocolate cake

January 24, 2013mayurisjikoni
Blog post

30th Anniversary

Ajay and I celebrated our 30th wedding anniversary yesterday. 30 years….. the number seems big but the years short. In spite of all our differences, we have worked to reach this far and are hoping for many more years of togetherness. When we got married, love was the important word for me, does he love me or not etc. As I went along, I realised that trust is more important than love. If you trust your partner 100% the rest just follows. 
To make our anniversary more memorable, my daughter Nami decided to bake a cake. Well let’s put it this way, I had to do all the washing and chopping under the pretext of supervising the whole thing! It was worth the effort. She made an eggless chocolate cake and topped it with fresh mango and cream. Mangoes and chocolate together taste heavenly. Lovely idea for a dessert, since mangoes are in abundance at the moment. All you lucky people in Mombasa, use apple mango if you can. Also check out the really cute card she made for us. Its nice to have doting kids.

Serves 8 

For the cake :
Follow the recipe for the chocolate truffle cake I blogged as my 100th recipe.

Topping :
250 ml fresh cream
2 tbsp powdered sugar
1 large or 2 small mangoes


  1. Bake the cake by following the instructions for the chocolate truffle cake.
  2. Let the cake cool down completely before you start decorating.
  3. Peel and slice the mango. Try and cut thin slices.
  4. Whip the fresh cream and sugar with an electric whisk till it forms soft peaks. 
  5. Spread the whipped fresh cream all over the cake.
  6. Decorate the cake with the mango slices.
  7. If you want to get the rose effect, start layering the mango slices from the outside and work towards the inside. Curving the slices slightly before placing it on the cake gives the 3D effect.

Tips :

  • Whenever I want to ice a cake I usually bake it the previous day.
  • Use any fresh fruit of your choice… strawberries, nectarine, peaches, cherries etc.
  • Use a vanilla cake instead of chocolate cake. 
  • Make sure the cream is cold before you start whipping. Warm cream tends to curdle.
  • Whip or whisk till you get a spreading consistency. Over whipping will result in a curdled mess.




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