Have you ever had a cake that you couldn’t have enough of? You know, a cake that made you happy just because…..? Well, this Mango Truffle Cake is like having a tropical party in your mouth.
It feels like an explosion of tropical sweetness and creaminess all rolled in one! It is definitely the perfect summer treat!!
This cake recipe has so many delicious layers of mango flavor, it is hard to deny that this cake is YUMMY!!!
The cake base is made from a light sponge cake soaked with mango simple syrup. The filling is made out of a decadent white chocolate mango truffle. While the top of the cake is decorated with absolutely delicious mango chunks. What’s not to love?
I promise you won’t be able to eat only one slice of this cake! It is that delicious!
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Let us start with the White Chocolate Mango Truffle Filling!
The mango truffle filling is made with delicious white chocolate, heavy whipping cream, some butter, mango purée made from frozen mango chunks/pulp, and homemade “mango jam”… it is just the right amount of sweetness and deliciousness. This is truly the perfect mango truffle recipe. I have got to say that even though my Ninja did a decent job of puréeing the mango pulp, I am aiming to get the Blendtec very soon.
Next we’ll chat about the Sponge Cake Layers
For the mango cake we will be making a vanilla sponge cake soaked with a mango simple syrup.
Why?
Well, we want to infuse as much mango flavor as possible in this cake, and sponge cakes are perfect for absorbing flavor. The delicious mango soaking syrup that we’ll be making will be drizzled over each layer of the cake as it is being assembled.
Technically, you could call this a mango sponge cake since it is filled with so much mango flavor from the thick mango simple syrup.
Frosting and Decorating the Mango Truffle Cake
You could choose to make a naked mango truffle cake… this would just be layers of sponge cake filled with mango truffle – topped with delicious mango chunks, and it would taste amazing!!
However, I decided to add a light layer of whipped cream frosting around the cake. I was thinking that it would remind me of delicious mango cake with cold ice cream… and I was not wrong! The mango truffle cake tasted AMAZING!! The cake was also topped with mango chunks to add another layer of deliciousness to this cake… the proverbial icing on the cake!!
If you love mangoes, or if you’ve never tried mangoes – you should absolutely try making this mango chocolate truffle cake. This truffle cake is the perfect summer treat or snack and is sure to have you coming back for more!
Mango Truffle Cake Ingredients
These are the 5 main components of this mango truffle cake:
- The white chocolate mango truffle filling
- The mango simple syrup
- The mango sponge cake
- The whipped cream frosting
- The mango chunks for the topping
Below are the ingredients needed for each of the components of the mango truffle cake recipe:
1. White Chocolate Mango Truffle Filling
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- Frozen mango chunks
- Heavy whipping cream
- White chocolate
- Unsalted butter
- Pure vanilla extract (you could probably use vanilla essence, but the flavor will be slightly different)
- Mango Jam (i.e. left over pulp from making the mango simple syrup)
2. Mango Simple Syrup
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- Equal parts sugar and water
- Mango chunks
3. Mango Sponge Cake
-
- Eggs
- Granulated sugar
- All purpose flour
- Salt
- Pure vanilla extract
4. Whipped Cream Frosting
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- Heavy Cream
- Sugar
- Gelatin
5. Mango Topping
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- Mango pulp chunks
How to make Mango Truffle Cake
Here are the steps required to make the white chocolate mango truffle cake. I would recommend that you make the first 3 components of the cake at least a day ahead. This way each of the components has time to chill and settle before we assemble the cake.
Step 1: Make the mango truffle. (You want to make the truffle first so that it has time to cool and set before using it on the cake.)
- Pick out your favorite white chocolate bar and chop into small pieces with a knife. Set aside
- Blend the heavy whipping cream and the frozen mango together until you get a puree
- Pour the puree in a pot and heat until it just starts to bubble
- Pour the hot mango puree over the white chocolate and cover for about 5 minutes
- using your whisk, start to stir from the center of the bowl. If the white chocolate has not melted yet, place the bowl in the microwave and heat for about 10 seconds until the chocolate mix (i.e. ganache) is smooth.
- Next, add the butter, and whisk again until the butter is very well incorporated. Set the truffle mix aside
Step 2: Make the Mango simple syrup and the mango “jam”
- Add the mango chunks and equal parts sugar and water into a pot.
- Bring it to a slow boil while stirring. Allow it to cook until the sugar dissolves – approximately 3 to 5 minutes
- Turn off the heat then using a potato masher, mash the mango chunks in the pot. The mango syrup will start to thicken and will take on the color of the mango chunks.
- Place a sieve/strainer, over a bowl and pour the mango syrup in the sieve/strainer. Using a spatula, press, and strain all the juice into the bowl leaving the pulp in the sieve/strainer. The pulp left in the strainer is known as the “jam”.
- Set the mango simple syrup aside.
Pour the jam into the mango truffle mix that you prepared in the last step and stir until the white chocolate truffle and the mango jam are well combined
Cover the mango white chocolate truffle and the mango simple syrup with plastic wrap and let it come to room temperature. Then place them in the fridge to chill until ready to use to assemble the mango truffle cake.
Step 3: Make the sponge cake
- Line two 6 inch baking pans with parchment paper. Do not grease or oil the baking tins.
- Combine the flour and salt. Then stir together until both ingredients are well distributed. Set aside
- Using a stand mixer or hand mixer, whisk together the eggs + egg yolks, sugar, honey and vanilla until it is thick, pale yellow and has reached the ribbon stage.
- To check if your mix has reached the ribbon stage, use your whisk to scoop up some egg mixture. If it falls back on itself like a thick ribbon, then the egg mixture is ready. If the whipped egg mixture is still thin, keep whisking until you get a thick, pale yellow egg mixture.
- Using a spatula, fold the flour into the whisked eggs in two batches. Make sure you fold carefully so that you do not lose all the air that you whisked into the eggs. There is no baking powder in this recipe, so the only leaving agent will be the eggs.
- Once you are done folding the flour into the eggs, pour the cake batter into the pans evenly and bake @ 350F for approximately 20 minutes
To check for doneness, press the center of the cake slightly with your finger. If it springs back then the cake is ready. However, if the cake stays depressed, put it back in the oven to bake for a few more minutes.
Once the cakes are ready, while still in the baking pan, turn them face down on a baking sheet and leave them to cool completely
Once the cakes have cooled completely, run a knife around the edges of the cake and the cakes should come out easily. They are now ready to use for the assembly of the Mango Truffle Cake
Step 4: Make the Whipped cream frosting for the Mango Truffle Cake
- Add some water to the gelatin and leave it to bloom (You could also use the simple syrup instead of water, but it will not add any mango flavor to the whipped cream
- Using a stand mixer or a hand mixer, whisk the heavy cream and sugar until it just starts to thicken (i.e. before reaching stiff peaks)
- Warm up the bloomed gelatin, either in a microwave or using a double boiler. (if you are using microwave, make sure to only heat in 10 second increments – just until the gelatin is liquid)
- Add the remaining sugar to the gelatin and stir until dissolved
- Next, temper the gelatin by stirring in a few dollops of whipped cream into the liquid gelatin. This will help bring down the temperature of the gelatin
- Add the now cool gelatin mixture with the rest of the whipped cream and whisk until you reach soft peaks
- The whipped cream is now ready to use
Step 5: How to assemble the Mango Truffle Cake (Mango truffle cake designs)
- Bring the Mango simple syrup and mango truffle out of the fridge.
- Whisk the mango truffle with your hand mixer until light and fluffy. Set aside
- Bring the frozen mango chunks out of the freezer to thaw
- Next, slice each of your cakes horizontally into two equal layers (You should have 4 layers in total)
- Spread about a tablespoon of mango truffle in the center of your cake board then place your first cake layer on the board
- Liberally soak the first layer of cake with mango syrup. You can either brush-on the syrup with a pastry brush or drizzle-on the syrup with a spoon
- Using a piping bag or a spatula, spread a layer of mango truffle on the first cake layer.
- Next, add-on the second cake layer and soak it with mango syrup. Then spread on the mango truffle
- Keep on adding, soaking and filling your cake layers until you get to the final layer
- When you get to the top of the cake, use your piping bag to add dollops of mango truffle to the top of the cake
- Using your spatula, spread a thin layer of whipped cream on the outer part of the cake. Chill the cake for about 20 minutes in the fridge. This allows the filling and cake layers to settle.
- After chilling the cake, frost the cake with another thin layer of whipped cream.
- Using a piping tip, pipe dollops of whipping cream around the top and in the center of the cake
- Finally, add the thawed mango chunks to the top of the cake, and you can add sprinkles to the tops and sides of the cake (if you like)
Really, you can decide to decorate this Mango Truffle Cake however you choose… it will still taste amazing!!!
Will you be making this cake? I really hope you do! Make sure to tag me on Instagram or leave me a comment here if you make this delicious mango truffle cake. If you would like to make an easier “fruit cake”, make sure to try out my Blueberry Orange Walnut Bread. It is really quick and easy to make, and absolutely delish!!!
Also, be sure to check out these easy to make Quick Breads!!!
Mango Truffle Cake
Equipment
- Sieve
- Piping Bags
- Cake Board
- Offset Spatula
- Turn Table
- Plastic Wrap
- 6" Baking pans (2)
Ingredients
White Chocolate Mango Truffle Filling
- 510 g white chocolate
- 1/4 cup heavy whipping cream
- 25 g Unsalted butter
- 75 g mango chunks (pulp)
Mango Simple Syrup
- 2 cups mango chunks (pulp)
- 1 cup granulated sugar
- 1 cup water
- 1 tsp pure vanilla extract
Whipped Cream Frosting
- 325 g heavy whipping cream
- 20 g granulated sugar
- 4 g powdered gelatin
- 30 g water
- 15 g granulated sugar
Sponge Cakes
- 165 g All purpose flour
- 1/2 tsp salt
- 5 large eggs (room temperature)
- 2 egg yolks
- 116 g granulated sugar
- 30 g Honey
- 2 tsp pure vanilla extract
Additional ingredients
- 1 cup mango chunks (for top of cake)
- Silver sprinkles
Instructions
White Chocolate Mango Truffle Filling
- Using a knife, chop the white chocolate into small pieces. Place in a bowl and set aside
- In a blender, blend together the heavy cream and mangoes until smooth
- Pour the mango purée in a pot and heat. Do not boil
- Pour the hot purée over the white chocolate pieces, and let sit for about 2-3 minutes
- Using a whisk, mix the white chocolate mango ganache. If the chocolate is not yet fully melted, place the (microwave safe) bowl in the microwave and heat for 10 seconds. Try to mix the ganache again.
- Once you get a smooth ganache, add the butter and mix until the butter is well incorporated
- Cover the white chocolate mango truffle with plastic wrap and leave to cool at room temperature
Mango Simple Syrup
- Add the mango pulp, water and sugar in a pot and bring to a slow boil
- Once the mangoes have softened (about 5 minutes), turn off the heat. Smush the mangoes using a potato masher
- Pour the mango mixture into a sieve/strainer placed over a bowl. Then using a spatula, strain out all the mango simple syrup
- Set the syrup aside to cool down to room temperature. Then chill in the fridge
- Scoop the mango pulp remaining in the sieve/strainer and add it to the mango truffle. Mix thoroughly and then place the mango truffle in the fridge to chill.
Sponge Cakes
- Preheat the oven to 350F
- Line 2 x 6" cake pans with parchment paper. Set aside
- Combine the flour and salt. Mix thoroughly and set aside
- Add the eggs, egg yolks, honey, granulated sugar and vanilla extract into a mixing bowl. Whisk using a stand of hand mixer until the eggs are thick and pale and the mixture reaches the ribbon stage
- Using a spatula, gently fold in half of the flour. Once it is well incorporated, fold in the second half of the flour
- Pour the batter evenly into both cake pans and bake for 20mins (or until a toothpick comes out clean)
- Once the cake is baked, bring it out of the oven and tun it upside down on a parchment lined baking sheet
- Leave the cake to cool to room temperature.
- Run a knife around the edges of the cake, and it should come out easily from the cake pan
Whipped Cream Frosting
- Add the water to the gelatin and leave it to bloom (i.e. thicken)
- Add the cold whipping cream and sugar to the mixing bowl, and using a whisk attachment, mix until thick
- While the whipping cream is mixing, heat the bloomed gelatin in a microwave or water bath until it is liquid. (If you are using a microwave, heat at 10 second intervals and stir. Only heat till it liquifies – do not overheat)
- Next, temper the gelatin by adding some thick cold whipped cream to the gelatin and stir. This will reduce the temperature of the gelatin
- Add the tempered gelatin into the mixing bowl with the rest of the heavy cream, and whisk until you reach soft peaks
- The whipped cream frosting is now ready
Assembling the Mango Truffle Cake
- Divide each of the cakes into 2 layers. (You will have a total of four cake layers)
- Spread about a tablespoon of mango truffle at the center of your cake board or cake stand. This will act as the glue for the first cake layer
- Place one cake layer on the cake board
- Soak the cake layer with mango syrup. You can either brush on the mango syrup or drizzle it on with a spoon
- Bring the Mango truffle out of the fridge and whisk it till light and fluffy. (about 1-2 minutes)
- Spread a layer of mango truffle on the soaked sponge cake layer
- Next, place the second cake layer on the first cake layer. Soak the second cake layer with mango syrup, and then spread on some mango truffle
- Continue to soak, fill and layer the cake until you get to the fourth layer
- Soak the fourth (and last) layer with the mango simple syrup. Then using a piping bag and tip, pipe dollops of mango truffle all over the top of the cake
- Next, using an offset spatula, frost the side of the cake lightly with some whipped cream frosting
- Place the cake in the fridge to chill and settle for about 20 minutes
- Bring the cake out of the fridge and then frost it lightly again with some whipped cream frosting. Also, pipe some dollops of whipped cream on the top of the mango truffle and decorate with some mango chunks
- You can also add some sprinkles to the cake if you choose, but this is optional
