On Thursday my mum’s partner Steve turned 60. On Saturday we are all trundling down to the Sussex countryside to celebrate, and I’m in charge of the cake!! I was to be quite honest a little excited, with no parameters other than its not to be decorated I could do anything. Well Steve is known for his love of unusual food combinations. One Easter we had a fantastic Mayan chilli chocolate cake in the shape of a Mayan temple. Last Christmas was every kind of local berry gin you could imagine. So inspired by the chilli and the fruit I decided I wanted to make a chilli chocolate cake but, as Steve doesn’t have a big sweet tooth, with some fruit in it. So googling away I came across this. I figured I could just adapt it to make it into a cake. Now I’m known a little for my kitchen disasters as much as my baking (tempura vegetables, a very desperate chocolate finger house cake using kinder chocolate, the list goes on) so having little time to practice I decided to make a mini version of the cake, as I went along in order to make sure it tasted great and worked out.
- 4 cups Mango Puree
- 2 each Thai Chili, split
- 1 cup Sugar
- 12 Gelatin Sheets
- 2 qt Heavy Cream
- 1 ¾ cup Mango Puree
- ¾ cup Water
- ½ cup Sugar
- 2 sheets Gelatin
- 1/2 cup unsalted butter, softened
- 1 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup Dutch cocoa powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
So following the recipe I made the cake on Thursday night. Mini cake alongside, and its tasted great, so far so good. I substituted buttermilk for yoghurt, as I can never find it in the supermarket, and I’m not sure they even have it in this country.
Preheat the oven to 165 Celsius. Butter a round deep cake tin with a removable bottom. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and beat well, then the buttermilk and vanilla. Sift the flour, cocoa, baking soda, baking powder and salt together right into your wet ingredients. Stir together with a spoon until well blended but do not over mix. Scrape down the batter in the bowl, making sure the ingredients are well blended. Pour the batter into the prepared cake tin. Bake for 25-30 minutes, or until a cake tester inserted into the center of the cake comes out clean. Cool.
So Friday night came and time for the complicated bits. I followed the recipe for the Mango gel and mousse, simultaneously following another recipe for the instructions on how to make the mousse:
Soak the gelatin leaves in cold water.
In a small saucepan, bring the sugar and water to the boil, simmer for 3-4 minutes and remove from the heat. Add the gelatin, which will dissolve immediately.
Peel and coarsely dice the mango and place in a liquidiser with the juice and zest of half orange. Reduce to a purée.
Place the cream in a large bowl and whisk to ribbon stage.
Add the syrup/gelatin and whisk in.
With a metal spoon, beat in the mango purée.
Layer mousse- about 1” inch thick and smooth out with rubber spatula. Pour room temperature gel. Make gel while cake is cooling so you can pour it over the mousse it a liquid state. Allow to set at least 2-4 hours. Best results if allowed to rest overnight.
And this is what I ended up with.
It survived a train journey to mums and being taken out of the cake tin, and although the topping did leak down the side of the cake a little, I was happy with it for a first try, and the verdict was YUM!