Eggless Butterless Mango Chocolate Marble Cake

Home Bakers is a group started by Priya Suresh of Priya's Versatile Recipes. A group of bloggers have come together in this group and we will be attempting a dish per month. I joined in the last month itself but the pizza I prepared for the challenge was a disaster. As I was travelling last month, I was unable to repeat it again. So I missed it out. This month I didn't want to miss it out. So prepared it within a week of the challenge announcement. This cake was suggested by Sangee Vijay of Spicy Treats. She gave two recipes, one with egg and butter and the other without eggs and butter. As always I wanted to try out the one with eggs and butter. I substituted the eggs with curd and I didn't know what went wrong, the cake came out of the oven under baked even after 75 minutes and it collapsed. So I knew I had to do it again. This time I made the recipe without eggs without much change and it came out so nice. My daughter who is a chocolate lover loved this cake very much. The texture of the cake was so lovely as you can see it in the snaps. To get a dark coclour in the chocolate batter, I added a teaspoon of instant coffee powder and it worked out very well. The colour of the cake was amazing. So finally I did make a cake for the challenge. Thank you Sangee for the delicious recipe.

All Purpose Flour/ Maida-2 cups
Baking Powder-1 1/2 tsp
Baking Soda-1/2 tsp
Salt-1/4 tsp
Sugar-3/4 cup
Cocoa Powder-1/4 cup
Instant Coffee Powder-1 tsp
Oil-1/3 cup
Vanilla Essence-1 tsp
Mango Puree-1 cup (slice a medium sized mango and grind it to a smooth puree)
Milk-1/2 cup + 1/2 cup ( if necessary)
White Vinegar-1 tsp

1. Sift together flour, baking powder, baking soda and salt.
2. Mix cocoa powder and coffee powder with 4 tbs warm water and make a paste.
3. In a bowl cream together oil and sugar.
4. Add in 1/2 cup of milk, vinegar, vanilla and mango puree.
5. Whisk until all the ingredients are incorporated.
6. Add the flour and with the help of a wooden spoon fold in the flour with the liquid ingredients.
7. Now divide the batter into two, keeping little more than 1/3rd for the cocoa and little less than 2/3rd for the mango flavoured batter.
8. Add the cocoa mixture to the batter and if necessary add little milk to make a loose batter. ( I added 1/4 cup to the cocoa batter and 1/4 cup to the mango batter because my batter was very thick)
9. Now grease and dust an 8" pan.
10. Drop cocoa batter randomly on the pan. 
11. Fill the gaps with the mango batter.
12. Now for the next layer drop the cocoa batter on the mango batter and mango batter on the cocoa batter. 
13. When finished filling the tin, with a sharp knife draw lines into the batter to get the marbled effect. 
14. Preheat oven to 175C.
15. Bake the cake for 40-50 minutes. Check with a tooth pick. It should come out clean.
16. Place it on a wire rack and allow it to cool for 10 minutes in the pan.
17. Now flip the cake on rthe wire rack and allow it to cool completely.
18. Transfer to a serving plate, slice it and serve.

Prepare the batter.

Mix cocoa mixture to one part of the batter.

Drop the cocoa batter in the greased and dusted pan.

Add the mango batter and the cocoa batter alternately.

With the help of a knife make swirls in the batter.

Bake until done.

Cool and transfer to a serving plate.

Slice it and serve.

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