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Author Notes: Mango mousse chocolate cake —Oh Sweet Day!
Makes 8-inch cake
- Chocolate Sponge Cake
- 3 large eggs, room temp, separated
- 1/2 cup granulated sugar
- 1/2 cup coffee, room temp
- 1/4 cup vegetable oil
- 1/2 cup cake flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Mango Mousse
- 2 cups mango puree
- 2 tablespoons granulated sugar
- 1 tablespoon lime juice
- 2 tablespoons unflavoured gelatin
- 1/2 cup water
- 1 cup whipping cream
- Chocolate Ganache
- 100 grams dark chocolate, cut into chunks
- 1/3 cup whipping cream
- 2 cups whipped cream
- 1/2 cup fresh berries
- 2 tablespoons chocolate shavings
- Preheat oven to 350F. Grease the bottom and sides of an 8-inch cake pan with parchment paper. Set aside.
- In a bowl of a standing mixer with a whisk attachment, beat egg whites on medium speed until foamy. Add 2 tablespoons sugar and continue beating until stiff peaks form. Scrape the meringue in another bowl. Set aside. In the same mixing bowl, beat egg yolks and 1/4 cup sugar on high speed until thick and light in color, about 5 minutes. Add coffee and oil. Mix for another minute.
- Sift flour, cocoa powder, baking powder, salt and the remaining 2 tablespoons sugar over top of egg yolk mixture. Fold the flour mixture in the egg mixture, followed by half of the meringue.
- Fold the rest of the meringue into the batter until just incorporated. Pour the batter into the prepared pan and smooth the top.
- Bake 20 to 25 minutes or until the centre of the cake springs back when gently pressed.
- Remove the cake from the oven and let cool in pan for 5 minutes. Run a thin knife around the cake edge and place the cake on a wire rack to cool completely.
- To prepare mango mousse, combine mango puree, sugar and lime juice in a bowl. In a small saucepan, sprinkle gelatin over the water, let stand for 5 minutes. Then dissolve over medium-low heat, and once dissolved, remove it from the heat and stir it into the puree mixture. Let cool completely.
- Whip the heavy cream until it becomes stiff. Add the cream to the mango mixture and fold with a spatula until it becomes one liquid.
- To assemble, line the bottom and sides of an 8-inch springform pan with parchment paper.
- Place in the chocolate cake layer. Then pour the mango mixture over the cake. Juggle to lightly level the top.
- Chill in the refrigerator overnight.
- To prepare ganache, place chocolate and heavy cream in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes. Remove from heat and let cool slightly.
- Remove cake from the refrigerator. Transfer cake from cake pan to a serving plate. Peel off the parchment papers.
- Pour ganache over the top edges of the cake. Use an offset spatula to gently push the ganache over the sides of the cake to create the dripping effect.
- Garnish with whipped cream, fresh berries and chocolate shavings, if preferred.