1 mango, peeled and finely chopped
For the chocolate cake:
2 tbsps cocoa powder
1 cup plain flour (maida)
1 tsp. baking powder
1/2 tsp. soda bi-carbonate
1/2 can (400 grams for full can) condensed milk
1/2 cup melted butter
1 tsp. vanilla essence
For the truffle icing:
2 cups (250 grams) dark chocolate, chopped
1 cup (200 grams) cream
For the soaking syrup:
2 tbsps sugar
1 tbsp. rum (optional)
1/2 cup water
For the garnish:
1 mango, peeled and sliced
8 to 10 red cherries
A few mint leaves
1/4 cup fresh cream, whipped
Chocolate cream wafer biscuit rolls (optional)

Mango Truffle Cake

1. For the chocolate cake, sift the cocoa powder, flour, baking powder and soda bi-carbonate. Combine all the ingredients together with 1/2 cup of water in a bowl and mix well using a whisk.
2. Pour this mixture into a greased 150 mm. (6") diameter baking tin. Bake in a pre-heated oven at 180° C (360° F) for 20 minutes or till a knife inserted into the cake comes out clean. Unmould and cool on a wire rack.
3. For the truffle icing, put the cream in a saucepan and bring it to a boil. Remove from the flame. Add the chopped chocolate and mix well using a whisk till it becomes a smooth sauce. Cool completely and keep aside.
4. To proceed, slice the chocolate cake horizontally into two equal parts. Place the top half of the cake on a serving plate and soak with half the soaking syrup. Spread a generous layer of the truffle icing and the chopped mango.
5. Sandwich with the other half of the cake and soak this half with the remaining soaking syrup. Spread another layer of the truffle icing on top.
6. Cover the sides of the cake with the chocolate cream wafer biscuit rolls. Decorate with swirls of whipped cream, mango slices, cherries and mint leaves. Chill for at least 2 hours before serving.
   Makes 1 cake
   Preparation time: 45 minute