Mango chiffon cake with chocolate ganache. This Chocolate Chiffon Cake is super-moist, fluffy, airy, and bouncy all at once! With a rich chocolate flavor, this chiffon cake recipe will soon be your favorite! Because we can never have enough chocolate in our life, here is the much anticipated Chocolate Chiffon Cake!

There's this mango chiffon cake from home that I wanted to recreate but for the life of me I could not remember exactly what it tasted like. This Chocolate Chiffon Cake is so versatile. At its simplest just dust the top of the cake with cocoa powder or powdered sugar. You can have Mango chiffon cake with chocolate ganache using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Mango chiffon cake with chocolate ganache

It's of For Egg white mixture.
It's 6 of egg whites.
It's 1/8 tsp of cream of tarter.
You need of For batter.
Prepare 60 gm of castor sugar.
You need 6 of egg yolks.
You need 140 grams of castor sugar.
It's 70 grams of mango pulp/puree.
Prepare 40 ml of unflavored oil.
You need 120 grams of self-raising flour.
It's 1 teaspoon of sour lime juice.
You need of Yellow food colour, few drops (optional).

At first glance you could mistakenly think this Chocolate Chiffon Cake was an Angel Food Cake. Both cakes are beautiful with their tall circular shape and that characteristic. Fresh Mango Cake with Mango filling and Swiss Meringue Buttercream. · Chocolate ganache is a basic pastry component utilized in for a wide variety of uses. Which kind of chocolate would you like in the recipe?

Mango chiffon cake with chocolate ganache instructions

Using a hand beater, beat the egg whites in a bowl with the cream of tartar until soft peaks. Next, add the sugar (60 grams) and continue beating until stiff peaks form. Set aside once done.
In another bowl, combine the egg yolks and sugar (140 grams) Beat well till light and fluffy. Then, add the mango puree and oil, continue beating. Next, add the sour lime juice, edible colour, and essence as required. Add in the flour and mix well making sure there are no lumps.
In the end, combine the egg whites mixture, with the batter. Fold it carefully. Once the batter is ready pour it in a 7-inch baking dish, lined with parchment paper only at the base (no greasing).
Bake this in a preheated oven for 50 to 60 mins on the top & bottom mode at 170 degrees C. The cake should spring back when pressed in the center. Once done let it sit for an hour before removing it from the cake dish.
Note steps.. Adding the yellow colour and mango essence to the batter is optional but I’the still recommend you do so to enhance the colour and flavor of this mango pulp cake.
To make the mango pulp, it’s best to blend an overripe mango. The colour is darker and the flavor is sweeter with a looser texture.

Chocolate Chiffon Cake with Kahlua Buttercream Frosting. Best Chocolate Chiffon Cake with Kahlua Chocolate Buttercream. Mango chiffon cake is a soft and light chiffon cake frosted with mango Swiss meringue buttercream and filled This mango chiffon cake is my favorite thing to bake for special occasions. It basically has the same recipe Chocolate Chiffon Cake with Orange Chocolate Glaze - Woman Scribbles says I baked the cake layers according to her chocolate genoise cake recipe and spread rich chocolate ganache layers and a surprise mango passion fruit curd layer in between. It was like eating a Mogador macaron, but richer and definitely more chocolaty.