Mango Upside Down Moist Chocolate Cake

Firstly, let me start by warning you, you're going to want to make these. So get prepared to buy some cocoa. I took 30 minutes to get the batter ready and left it to bake for 1 hour whilst meeting my girl friends for dinner. When we came back, the dessert was ready.

This cake isn't the fluffiest cake you will ever eat, neither is it the prettiest classy girl in class. However, I assure you, you would want seconds and thirds, each a thicker slice than before. It's so very chocolatey yet not sickeningly sweet, perfectly moist yet not buttery, airy yet dense and with a simple addition of citrus/fruit, it's simply addictive. 

Before we begin with the cake, I would like to thank all of you for the support. I am utterly grateful that I have people reading putting up with what I have to say. So here's to all our hopes and dreams! :)

Mango Upside Down Moist Chocolate Cake! So you follow Jes' blog and you ask yourself, "ooh... mango? she said she hated mango cakes? Caught ya!" Let me explain. I love mangoes, as a fruit, especially these ones from my mother's hometown. These mangoes were from a village called Pasuruan in Indonesia. Even in the capital city, Jakarta, these mangoes are rare and much more expensive than other mangoes. 

This mango is called Mangga Harum Manis, translated to Fragrant Sweet Mango. They're so sweet and fragrant that it is difficult to cultivate (due to attracting insects). Hence, when an aunt of mine brought 10 of these mangoes to my arms, ripening at the same time, I had to come up with something. Whilst I would prefer to have them the way they are, it's almost impossible to consume all 10 within a few days. Hence, I decided to whip up a mango chocolate cake (chocolate because I love it) for the usual friday "gathering" with the girls. In conclusion, no you did not "catch me".

For the chocolate cake, I used Allrecipes Dark Chocolate Cake Recipe

Dark Chocolate Cake Recipe

Ingredients

• 2 cups boiling water
• 1 cup unsweetened cocoa powder
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 1/4 cups white sugar
• 4 eggs
• 1 1/2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Pour batter into prepared pan (look below for the fruit addition steps).
3. Bake in preheated oven for 50 to 60 minutes (depending on the pan you're using). Allow to cool before turning.

Simple? Indeed. The batter you end up with should almost be wet and runny.

Adding the Fruit

Butter your pan, and sprinkle the fruit (in chunks) at the bottom of the pan. Remember to sprinkle the fruit, instead of placing one whole layer of fruit. This will make sure that the cake sticks to the fruit instead of separating into 2 different layers when you turn the pan over.

As you pour the batter into the pan, remember to spoon batters into every part of the pan. Then pour the rest over the 1st surface. If you pour the batter in one spot, the fruit might lift up from the pan and the upside down cake will not have that layer of mango at the top.

Chocolate Glaze

40g butter

100 g chocolate

1. Melt both above the double boiler and mix until completely melted. 

2. Remove from double boiler and mix in additional chocolate bits to have that glossy effect. 

Have fun, 

Jes.