Mango Semolina Chocolate Chunk Cake

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Mango... the king of fruits paired with bittersweet dark chocolate incorporated in a soft sponge... I say this is the king of cakes. Yes, the just-melted chocolate chunks were perfect with the pulpy mango flavor. A cup of cold milk and anyone will be good to go with a favorite book, Nancy Drew in my case.
When the mango season started coming to an end here in my part of the world, I started baking, cooking and preserving mangoes like a maniac. I was wild making a dessert every other day with mangoes and clicking them to be put up here. As a result I was flooded with mango recipes, some made it to the space while the others were tucked away. So now you know when this was made. The copyright mark says it all... I was in the process of reviewing my photo album when I came across these clicks. Remembering the cake, memories on how soft and delicious the cake was, came flooding in and I knew I had to share it here. So dusted the pics, sharpened and lightened 'em and this was all that I could. I know that they are not good as they were clicked a year a back, when I didn't know how important natural light was.

Mangoes can never go wrong in any sweets or desserts and that holds true with this cake. You can replace the chocolate chunks with dark chocolate chips too. I drizzled it with some warm chocolate sauce the first time and for the next day we had it with mango squash. Both tasted equally good, however I preferred the warm choco-sauce.

~*What U Need*~ All purpose flour - 1 cup Semolina/Sooji - 1/4 cup Whole wheat flour - 1/4 cup Powdered sugar - 3/4 cup Mango Pulp - 2 cups Butter - 4 tbsp Baking powder - 1 tsp Baking soda - 1/2 tsp Egg - 1 Vanilla Extract - 1 tsp Butter - to grease Dark Chocolate chunks - 1/4 cup

How I Made it:
Preheat oven to 180C. Grease the baking pan with butter. Sieve together maida, atta, powdered sugar, sooji, baking powder and baking soda atleast thrice. In a mixing bowl, beat the egg using a hand held mixer for 2 mins. To this, add the mango pulp, butter and vanilla extract. Now fold the dry mixture into the wet mixture evenly. Add half the amount of chocolate chips and fold together. Donot overmix. Pour this into the greased pan. Sprinkle the remaining chocolate chips on top of the cake and using a tooth pick swirl it around. Bake for 30-35 minutes or until a toothpick comes out clean. Once done, remove the pan and cool it for half an hour. Unmould and cool for another half an hour before slicing.

When serving drizzle chocolate sauce / mango squash and serve.

So thats it Folks...
With Love,

Signs off!!!

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