Chocolate brownie cakes just taste better when they have layers and layers of flavor, like this one with its fruity mango cream, fresh raspberries, smooth white chocolate, and fluffy cheesecake cream!
Chocolate Raspberry Mango Cake
Chocolate brownie cakes just taste better when they have layers and layers of flavor, like this one with its fruity mango cream, fresh raspberries, smooth white chocolate, and fluffy cheesecake cream!
Ingredients
- 2.25 sticks butter
- 2.5 cups semi-sweet chocolate chips
- 1 cup sugar
- 0.5 cup brown sugar
- 6 eggs room temperature
- 1 cup flour
- 1 cup cocoa powder
- 1 tsp baking soda
- 0.5 tsp baking powder
- 6 oz white chocolate chips melted (for the filling)
- 3 honey mangoes
- 0.33 cup coconut milk
- 11 oz white chocolate chips tempered
- 8 oz raspberries
- 1.33 cups cream cheese
- 1.33 cups Greek yogurt
- 0.5 cup sugar
- 1 vanilla bean
- 1 lemon juice of
- 1.67 cups heavy cream cold
- 1 tbsp brown sugar
- fresh mint
Instructions
- Melt the butter and chocolate chips over a water bath and stir in the sugar and brown sugar. Once the mixture has cooled down, stir in the eggs and beat until fluffy. Combine the flour, cocoa powder, baking soda, and baking powder and sift the dry ingredients into the chocolate mixture. Pour the chocolate brownie batter into a greased cake pan, transfer the cake pan to a preheated oven, and cook at 350°F for about 1 hour. After the chocolate brownie cake has finished baking, turn off the oven, open the oven door, and let the cake sit in the oven for another 30 minutes. Flip the slightly cooled cake over into a glass casserole dish or pie plate that is slightly larger than the brownie cake and use a 9-inch pot to create a well in the center. Pour the white chocolate chips into the well, let them melt slightly, and spread the melted chocolate out over the inside of the well with a silicone basting brush. Let the chocolate brownie cake cool for 2 hours.
- Peel the honey mangoes, remove the pits, and puree the mango flesh and coconut milk until creamy. Refrigerate the mango cream for about 1 hour and then pour it into the well in the chocolate brownie cake.
- Arrange the raspberries on a plate and cut a 9-inch circle out of a piece of parchment paper. Turn the 9-inch pot from earlier upside-down, grease the outer surface of the pot, and place the parchment paper circle on top. Pour the tempered white chocolate onto the parchment paper and evenly spread it out in a circular motion. Turn the pot over so that the tempered white chocolate is on the bottom and press it into the raspberries on the plate. Fill the inside of the pot with ice and wait about 5 minutes for the chocolate to harden. Carefully remove the pot and the parchment paper from the hardened chocolate and refrigerate for about 20 minutes. Then carefully place the chilled white chocolate raspberry plate on top of the mango cream in the well inside the brownie cake.
- Combine the ingredients for the cheesecake cream and let it chill for about 30 minutes. Spoon the cheesecake cream into a piping bag and spread some over the white chocolate raspberry plate.
- Arrange the raspberries on top of the cheesecake cream and pipe dollops of cheesecake cream on top. Sprinkle brown sugar over the raspberries and use a culinary torch to caramelize the sugar. Garnish the chocolate raspberry mango cake with fresh mint before serving.
VIDEO
Chocolate brownie cakes just taste better when they have layers and layers of flavor, like this one with its fruity mango cream, fresh raspberries, smooth white chocolate, and fluffy cheesecake cream!