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| 9" Mango Mousse Cake Recipe |
Chocolate Cake Bottom
3/4 cup flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/2 cup sugar
2 tablespoons brown sugar
1/2 cup sour cream
1/3 cup vegetable oil
1 large egg (room temperature)
1 teaspoon vanilla extract
Mousse
1 cup mango puree (made from scratch of 3 large Costa Rican sized mangos)
3 packeets of gelatin (or 2.5 tablespoons)
1/4 cup cold water
1/3 cup sugar
1 cup heavy whipping cream, (whipped to stiff peaks)
** save 1/3 of the mango mousse gelatin mixture for the jelly topping
Instructions
Crust:
1. Grease the bottom of a 9" spring form cake pan and line with parchment paper.
2. Preheat oven to 325*F.
3. In a medium sized bowl, mix flour, sugar, brown sugar and baking powder.
4. In a separate bowl, mix egg, vanilla extract, sour cream and oil.
5. Mix wet ingredients into the dry ingredients and spread evenly on bottom of cake pan.
6. Bake the soft moist cake crust for 20 to 22 minutes. Let cool.
Mango Mousse:
7. In a small bowl, mix gelatin powder with 1/4 cup cold water and let sit for 5 minutes.
8. In a small saucepan on medium heat, heat mango puree and sugar until dissolved.
9. Add gelatin mixture to heated mango puree and mix well.
10. Remove from heat and let cool.
11. Reserve 1/3 of this new mixture for jelly topping at the final step.
12. In a separate bowl, whip the heavy whipping cream until it forms stiff peaks.
13. Gently fold the whipped cream into the cooled mango mixture.
Cake Assembly:
14. After the crust has cooled, gently pour the mango mousse over the crust.
15. Let the mango mousse set in the fridge for at least 1 hour.
16. Pour the previously reserved gelatin mixture over the top of the mousse.
17. Place back in the refridgerator for at least 3 hours or until it is set.
18. Gently remove cake from the spring form pan.
19. Decorate and enjoy!
❤ ❤ Made with ingredients found in Tamarindo, Costa Rica ❤ ❤
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