This is my entry for this month We Should Cocoa Challenge - The Mango Challenge. It's a vegan Psychedelic Chocolate and Mango Cake. The mango puree remains liquid upon baking, which makes it perfect again the soft cakey texture of the chocolate cake, as well as adding another sweet dimension.
For those of you still wishing to participate in the challenge, there is still some time. Just follow this link for further details.
Psychedelic Mango Chocolate Cake
Makes 6 - 8 x 3 inch round cakes
30g cocoa powder
180g plain flour
½ teaspoon bicarbonate soda
½ teaspoon salt
1 teaspoon ground cinnamon
165g brown sugar
200ml strong brewed coffee, cooled
100ml vegetable oil
2 teaspoons white wine vinegar
4 - 6 tablespoons of mango puree from a can
Heat the oven to Gas Mark 5. Line 8 round cake tins with baking parchment paper.
In a large bowl, sift the flour, cocoa, soda, salt and cinnamon. Stir in the sugar. In a small bowl, combine the coffee with the oil and whisk. Then beat the liquid into the dry ingredients. Then quickly stir in the vinegar.
Pour the batter into the prepared tins, then quickly drizzle over a tablespoon of mango puree over each to create a swirl effect. Bake for 30 – 35 minutes, or until a toothpick in the centre of the cake comes out clean. These delicate cakes are better served the following day.