Mango Chocolate Relish Cream Cake

About the Recipe

Delicious and yummy Mango Chocolate Relish cream cake is a must-try. Both chocolate and mango are kids’ favorites. A very easy technique to make the cream filling. Baking cakes is super easy with Brown Oddy Ecobake paper. It helps in the smooth base of the cake and hasslefree removal. It is safe, and convenient to use.

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Ingredients

250 ml (170 gm) chocolate premix, 1-2 tbsp oil, water as required.
half cup water, 4 tsp sugar, and 1/2 tsp chocolate essence
4 tbsp mango crush, 250 ml chilled whipped cream, 1/2 tsp mango essence
N14 nozzle, golden dusting powder, one cup grated chocolate

Directions

In a bowl take chocolate premix, oil and water as required. Mix it well for a smooth creamy texture. Put it in a tin, lined with Brown Oddy Ecobake paper for smooth baking. Bake it on a gas with a deep bottom vessel for 35-40 mins till cake is well baked.
Allow it to cool and cut out thre layers of thecake. Next take half cup water, add and sygar and few drops of mango essence. Stir well till suagr is completely dissolved.
Next take the mango crush and give it a quick mix in mixer fro smooth and uniform consistency. Take chilled whipped cream and whisk it well. Add the mango crush and mango esence. Mix well. Mango relish cream is ready.
Now apply some cream on the cake board in the center and place the las layer of the cake. Soak it with sugar syrup, and with a pipping bag pour the mango relish cream. Then add grated chocolate. place another cake layer and repeat the steps till last layer is done.
Then crump coat the cake with a fine layer of cream. The do another thick layer of the cream. Smoothen the sides with a flat crapper and knife pallete. With a triangle crapper, give a circle texture to the sides of the cake.
Then pour melted chocolate in a piping bag and give drip effect on the top edge of the cake. In the remaning mango relish cream, add frew drops of yellow color and mix well. Now pour this cream into a pipping bag with N14 nozzle. Make a rose curl design on the edges and on the base of the cake.
Next, through the duble boiler method, melt grated chocolate and after it comes to room temperature pour it in a pipping bag. On an OHE sheet or any other plastic sheet, make drops of the chocolate and spread it with the help of a brush.
Once it turns solid, add some golden dust powder and allow it to cool in the fridge. Remove from fridge and place it on the cake giving it a nice feather effect. Write the name with a the chocolate piping bag. Mango chocolate relish cream cake is ready.

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Vanjari Sisters & Family

Vanjari Sisters bring amazing recipes from their mother’s hand especially homemade ones, with important tips and great professional, creative, and trending recipes.