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Chocolate Cake Topped With Mango Mousse


Well I made this cake for Mr. Husband’s birthday which appears in July. I clicked the picture then but was so much engrossed doing product reviews that I forgot posting this. Mango and chocolate is his favourite combination when it comes to dessert. I chose to make simple sponge cake and cover it with mango mousse. The cake turned out to be delectable:-) Recipe below :)

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  • For the sponge:
  • Condensed milk– 400 grams(1 can)
  • Butter – 125 grams
  • All purpose Flour – 225 grams
  • Cocoa powder – 3-4 tablespoons
  • Baking powder – 1 teaspoon
  • Baking soda – 1 teaspoon
  • Aerated cola – 200ml (I used Coke)
  • For sugar syrup:
  • Sugar – ½ cup
  • Water – ½ cup
  • For Mango Mousse:
  • 1 cup alphanso mango pulp (canned or fresh)
  • 1 sachet of vegetarian gelatin
  • 1/4 cup milk
  • 2 1/2 tbsp sugar
  • 1 tsp lemon juice
  • 1 tsp fresh ginger juice
  • 3/4 cup whipped cream
  • For chocolate sauce:
  • 100 grams dark chocolate
  • ¼ cup milk


servings 8
Level of difficulty Average
Preparation time 10mins
Cooking time 45mins
Cost Average budget


Step 1

For sponge: Grease and line an 8’ round baking tin.
Preheat oven to 150C.
Melt butter-Microwave for 1 minute on high. Let it cool.
Add condensed milk and beat well.
Sift together all purpose flour, cocoa powder, baking powder and baking soda.
Add all purpose flour mix to the butter mixture alternating with cola till all purpose flour and cola are finished.
Pour into the greased baking tin and bake for 30-40 minutes or till a toothpick inserted comes out clean.
Cool on a wire rack.

Step 2

For Sugar Syrup: In a thick bottom pan, mix the sugar and water and boil till the sugar melts.
Keep aside to cool.

Step 3

For Mousse:
Soak gelatin in 5 tbsp of cold water and mix till it dissolves.
Take a pan add mango pulp and add milk.
Mix in soaked Gelatine in it.
Lastly add sugar.Mix well and let the mixture heat.
Bring to boil till the stage when bubbles appear.
Take a bowl and add some ice cubes in it. Place another bowl on it such that ice cubes touches the bottom of the bowl Place a sieve on the bowl.
Remove from heat and Sieve the mixture. Keep mixing till the mixture turns cold.
When the mixture in completely cooled, add the whipped cream and fold gently.
The mousse will turn into pale yellow colour. Keep in fridge for 30 minutes.

Step 4

For Chocolate sauce:
Melt milk and chocolate together on a medium flame. Cool and keep it ready for use.

Step 5

For assembling the cake: Cut the cake into 3-4 layers horizontally -I cut it into 3 layers.
Keep one layer of the cake on the serving plate.
Sprinkle 3-4 tablespoons of sugar syrup on it.

Step 6

Now spread 2-3 tablespoons of mango mousse on top of the cake. Repeat with other layers.
Cover the cake completely with mousse on all sides and the top.
Level the top and sides with a broad spatula dipped in chilled water.
Chill the cake for 1 hour and then decorate the way you like. I used the simple spiral design.

Make sure that all the ingredients are at room temperature.
While making sugar syrup, brandy or rum can be put in for extra flavours. Various other ingredients like coconut, dry fruits, tuti fruity can also be added in the batter before baking. The sponge of the cake can be used in making simple chocolate cake, tiramisu.

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