Chocolate and Mango Seduction Cake – A combination of two freshly whipped cheeses is a topping for this rich chocolaty sponge with cubes of jello and mango that serve as decoration for this festive cake.
Chocolate Cake:
– 1/2 cup water
– 1/2 cup sugar
– 1/2 cup veg oil
– 4 Tbsp cocoa powder
– 1 1/2 cup flour
– 1 tsp baking powder
– 1 tsp baking soda
– 5 eggs, room temp, separated
– 1/8 tsp cream of tatar or pinch or salt
– 1/2 cup sugar
– 1/2 tsp vanilla extract
Gelatin:
– 3 Tbsp cold water
– 1 tsp gelatin
– 3-4 Tbsp warm water
Whipped Cream Cheese:
– 1 & 1/4 cup heavy cream
– 1/2 tsp vanilla extract
– 100 g mascarpone cheese (about ½ half of package)
– 5 oz cream cheese
– 1/4 cup powdered sugar
Jello & Mango Fruit:
– 1 package mango (or orange) jello
– 1 1/2 cup hot water
– 1 fresh mango (or peach)
Chocolate Cake:
Cocoa powder mixture: in the pot heat up water, sugar, veg oil, cocoa powder while mixing until sugar dissolves. Cool off.
Flour mixture: sift together flour, baking powder and baking soda.
Eggs: separate egg whites from egg yolks.
In the mixer (whisk attachment) whisk egg whites with cream of tatar. Once foamy, add sugar. Whisk until stiff peaks.
Add egg yolks, one by one.
On low speed, while whisking pour cocoa powder mixture, and add vanilla extract.
With spatula fold in sifted flour and mix only until combined.
Line 9” round spring form pan with parchment paper. Do not butter the sides of the pan.
Bake at 350°C for 40-45 min. or until dry toothpick. Close the heat and cool off the cake in the open oven.
*Cake comes out pretty tall.
Gelatin:
In wide bowl put 3 tbsp cold water and sprinkle 1 tsp gelatin on top. Let it sit until sets/blooms. Add 3-4 Tbsp warm water on the top. Whisk until dissolves.
Whipped Cream Cheese:
Whipped cream: In mixer (with whisk attachment) whisk heavy cream with vanilla extract until soft peaks.
Cream cheese: In the hand mixer whisk mascarpone, cream cheese, and sugar until blended.
Slowly blend heavy cream with cream cheese.
Add gelatin and mix until combined.
Jello & Mango Fruit:
Dissolve jello in hot water. Pour into wide 12” long container. Place in fridge. Once sets, cut in small cubes/squares.
Mango Fruit: remove the skin, slice it and cut into small cubes/squares.
Assemble the Cake:
On the top of chocolate cake (in the baking pan) spread whipped cream cheese. Once set in fridge, then randomly place mango fruit and jello cubes on the top of it. Keep in fridge.
Notes: Store in fridge.
