Chocolate and mango are on the top of my list of favorite flavors and they pair up beautifully too. This was the second dish we baked as part of the Homebaker's Challenge and the recipe was chosen by Sangeetha of Spicy Treats.
We had two recipes to chose from, with or without eggs and I went eggless this time. I usually prefer baking with eggs but this recipe did not disappoint. The cake was moist and the two flavors really stood out. Like most eggless cakes this one too had a dense crumb, but the taste more that compensated for it.
The only change I made was adding a little bit of coffee to the chocolate batter and that really helped to enhance the chocolate flavor.
Ingredients:
2 cups all purpose flour
11/2 tsps baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup cocoa powder
3/4 cup sugar
5 tbsp oil
1 tsp vanilla extract
1 cup mango pulp
1/4 milk
1/4 cup buttermilk
Method:
Preheat the oven to 350F/ 180C. Grease and line a 9" x 5" loaf pan.
Mix the cocoa powder with 3-4 tbs of warm water and keep aside.
In a large bowl whisk together flour, baking powder, baking soda and salt until well combined.
In another bowl mix together the sugar, oil, vanilla, mango pulp, milk and buttermilk.
Add the wet mixture to the dry ingredients and fold gently until well combined.
Divide the batter into two and gently fold in the cocoa mixture into one half.
Pour the two batters alternately into the prepared pan and run a knife through the batter to create a marbled effect.
Bake for 50 - 55 minutes or until done.
