Werk Press
  • Home
  • What We Do
  • Shop
  • Our Blogs
    • Art
    • Automobille
    • Beauty
    • Fashion
    • Food & Cooking
    • Photography
    • Travel
  • Privacy Policy
  • T & C’s
  • Disclaimer
  • Get In Touch
Werk Press

Werk Press

  • Home
  • What We Do
  • Shop
  • Our Blogs
    • Art
    • Automobille
    • Beauty
    • Fashion
    • Food & Cooking
    • Photography
    • Travel
  • Privacy Policy
  • T & C’s
  • Disclaimer
  • Get In Touch
0
Food & Cooking

Mango and white chocolate cake recipe

by admin October 21, 2020

This white chocolate and mango cake is not for the faint hearted. It’s super sweet. You can use dark chocolate in place of the white which will lessen the sweetness, and swap the mango for berries or figs to really make this cake your own.

Ingredients

For the sponge

  • a little sunflower oil, for greasing
  • 225g/8oz butter, softened
  • 225g/8oz caster sugar
  • 4 free-range eggs
  • 225g/8oz self-raising flour

For the chocolate shards

  • 200g/7oz white chocolate

For the icing

  • 200g/7oz butter, softened
  • 400g/14oz icing sugar
  • 2 lemons, finely grated zest only
  • 1 lime, finely grated zest only

For the topping

  • 250g/9oz mango, diced (approximately 2 medium mangoes)
  • 2 tsp desiccated coconut, toasted
  • 1 lime, finely grated zest only (optional)

Method

  1. Preheat the oven to 180C/160C Fan/Gas 4 (160C fan). Grease two 18cm/7in loose bottomed, square sandwich tins with a little oil and then line with baking parchment. Sit on a baking sheet and set aside.
  2. Now make the sponge. It is easiest to use a food mixer set with a beater attachment for this, but you can also do it by hand. Cream together the butter and sugar until nicely combined. Add the eggs, one at a time, beating well between each addition. Then fold in the flour until the mixture is uniform and smooth. Divide the mixture evenly between the tins, spreading it out smoothly with the back of a spoon. Bake for 18-20 minutes.
  1. Meanwhile, prepare the chocolate shards. Cut out a 28x33cm/11x13in piece of baking parchment and place it on a baking sheet. Melt the chocolate either in a bowl sitting on top of a pan of simmering water (do not allow the bowl to touch the water) or in 30 second blasts in the microwave, stirring between each go. Once melted, stir the chocolate until smooth and then pour it onto the centre of the prepared baking parchment. Pop a tiny dot of melted chocolate under each corner of the paper to stick it to the baking sheet and prevent it from moving about. Using a palette, spread the chocolate all over the paper right out to the edges in a smooth, even layer. Pop in the fridge for 30 minutes, or until set firm.
  2. Meanwhile, prepare the icing. (Again this can be done in a food mixer set with the beater attachment or by hand.) Give the butter a quick beat to loosen it and then add the icing sugar and lemon and lime zests. Beat together until fully combined, smooth and creamy in texture. Set aside until ready to use.
  3. To check the cakes are cooked, insert a skewer into the centre of the cakes – if they are cooked it will come out clean. Once baked, remove from the oven and set aside to cool completely.
  4. Remove the set chocolate from the fridge once firm. Dip a long, sharp into really hot water and wipe dry. Run the under the paper to release it from the tray and then the chocolate into twelve 11x7cm/4¼x2¾in rectangles. Carefully peel each one from the backing paper and lay on a clean board. Trim any ragged edges to neaten the shards up. Then make the diagonal about 3cm/1¼in down one long side for a nice decorative finish. If the shards feel like they are getting too soft at any point return them to the fridge briefly until hardened. Likewise, if they are shattering when being, it means they are too hard and brittle and so leave them to warm to room temperature before continuing. Return the prepared shards to the fridge until needed.
  5. Once cooled, remove the cakes from the tins and peel the paper away. Spread a small dot of buttercream icing onto the centre of a serving plate or cake stand. Sit one cake half on top to stick and then spread the top of this evenly with a third (about 200g/7oz) of the buttercream icing. Sit the remaining cake on top to sandwich the filling and then spread the remaining buttercream icing all over the top and sides of the cake evenly. It doesn’t have to look perfect as the whole cake will soon be covered with chocolate shards and fruit.
  6. To decorate, stick a shard, pointed side up and nicest side out, against the side of the cake, starting at one edge. Then add another, overlapping it slightly over the first. Then add a third in the same way to complete one side. Repeat to use up all the shards and cover all sides of the cake.
  7. Scatter the mango pieces in a single layer all over the top of the cake. Sprinkle over the coconut and lime zest (if using) and it is ready to serve. If not serving straight away, this is best kept in the fridge to prevent the shards from melting. It can be prepared up to a day in advance.
previous post
Coffee and walnut batten berg cake
next post
2021 Fiat 500X

Related Posts

Veggie lasagne recipe

March 6, 2021

Vegetable pizza recipe

March 6, 2021

Tuna fish cakes recipe

March 6, 2021

Victoria sandwich with the buttercream recipe

March 6, 2021

Tinned salmon fishcakes

March 6, 2021

Coffee and walnut batten berg cake

October 21, 2020

Pumpkin cake recipe

October 21, 2020

Sausage Plait Tasty Recipe

October 21, 2020

All About Broccoli

December 3, 2019

All About Beans

December 3, 2019

Categories

  • Art
  • Automobille
  • Beauty
  • Craft
  • Fashion
  • Food & Cooking
  • Photography
  • Travel

Our Mission

We’re dedicated to the idea that writing about books and reading should be just as diverse as books and readers are. We began with the goal of leading a new discussion around books, readers, and publishing. Individually and collaboratively.

Recent Posts

  • Travel Guide: Morzine in the summer

  • What is there to see and do in Bermuda

  • Exotic winter sun breaks from the UK

  • Home
  • What We Do
  • Shop
  • Our Blogs
    • Art
    • Automobille
    • Beauty
    • Fashion
    • Food & Cooking
    • Photography
    • Travel
  • Privacy Policy
  • T & C’s
  • Disclaimer
  • Get In Touch

Copyright @ 2021 | All Right Reserved.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT