Eggless Mango Chocolate Marble Cake

This cake was made for my aunt’s birthday dinner by my cousin and I.  It came out really well, nice and light and compact.  The brown and yellow swirls provide a nice contrast, the nuts texture… A perfect recipe to share.

Ingredients:

All Purpose flour –  2 cups
Baking powder – 1 and 1/2 tsp
Baking Soda – 1/2 tsp
Salt – 1/4 tsp
Sugar – 3/4 cup
Oil – 5 tbsp
Vanilla essence – 1 tsp
Cocoa powder (unsweetened) – 1/4 cup ( dissolved in 2/3 tbsp of warm water)
Mango Pulp – 1 cup ( If you use fresh mango pulp you probably should pass through strainer to eliminate fibers)
Milk – 1/4 cup
Buttermilk / Yoghurt  – 1/4 cup
Chopped nuts – 1/3 cup

Method :

  • In a large mixing bowl, combine sugar & oil then to this add mango pulp, milk, yogurt, vanilla, buttermilk and mix well.
  • In another small bowl, combine the dry ingredients of flour, baking soda, baking powder & salt.
  • Add the dry ingredient mixture to wet, mixing well.
  • In a small bowl combine cocoa powder and warm water to make a paste.
  • Transfer half the mango batter to another bowl, add cocoa paste, mix well.
  • Grease and line a pan with parchment paper.  Alternatively you can grease a 8 /2 inch square non-stick baking pan well, and flour it, which we did.
  •  There are a variety of methods to get the marbling effect.  We dropped the plain mango and mango chocolate batter alternatively in a checker board pattern for the first layer.  For the second we placed the tbsp. of mango batter on cocoa batter and a tbsp of cocoa batter on mango batter.  Complete rest of the batter alternating the batters to make a checker patter. Then make a swirl. For the swirl, you can draw a vertical line from left to right, next line right to left an inch apart from the previous one and then left to right again, an inch part from the previous line. You get the idea. Similarly draw horizontal lines top to bottom, bottom to top, top to bottom an inch apart from each line. Then tap baking pan to level the batter.
  • Preheat oven to 350 degree Fahrenheit. Bake for 50-55 minutes or until you put in a toothpick and it comes out cleanly.

Notes :

We didn’t use vanilla essence and it came out well.  The nuts were our choice and not included in the original recipe.

Fondue Nite – What A Delight!

Traditionally fondue was a Swiss, Italian and French dish of melted cheese served in a communal pot and eaten by dipping long forks with bread into cheese.  Fondue has come a long way from those simple origins, and now one can dip all sorts of items into different hot liquids to make fondue of your delight.  One can dip fruit, meat, veggies…and have melted chocolate… Let your fancies take flight!

There are all sorts of pots that one can buy to make fondue, but one that I like for it’s simplicity and ease of use is the Cuisinart CFO-3SS electric fondue maker.  It comes with eight forks as well as a recipe book.  Just enjoyed fondue nite with my Maryland family and the Cuisinart with recipes pulled from the web.  We started with a sharp cheddar sauce which had bacon bits and beer as additional ingredients.  Carrots, broccoli and bread were what we dipped into the cheese sauce.  That was followed with a simpler gouda cheese sauce that used wine.  It was cheesier but had a simpler flavor profile perfect for dipping bread.  We all agreed broccoli went better with the more complex flavors of the first.  Lastly we had melted chocolate, with half and half and liquor added.  Strawberries and bread both went well.  Best of all was shared time together, part of our extended Thanksgiving fest.

One tip.  Getting the right consistency can be tricky.  Adjusting the heating setting sometimes can make the difference, as well as letting it heat for a little longer to thicken, or adding additional liquid.  And it make all the difference.  Our chocolate fondue wasn’t thick enough at the start so it didn’t provide a satisfying coating to what we dipped, but once it thickened we all enjoyed it and kept on going back for more.