Mango, coconut chocolate ganache layer cake
DAIRY FREE & GLUTEN FREE
Hello, dessert lovers! We've got a delightful treat for you: Mango, coconut chocolate ganache layer cake. Imagine a creamy coconut white chocolate ganache, topped with a fruity mango layer on a delicious gluten free vanilla sponge cake.
At the heart of this indulgent creation lies the star ingredient – mangoes. Bursting with vibrant color and natural sweetness, ripe mangoes add a tropical twist to the cake. Their juicy, succulent texture creates a heavenly layer that is both refreshing and irresistible.
The chocolate ganache layer is the pièce de résistance, elevating this cake to a level of pure decadence. Silky, smooth, and rich, the ganache complements the fruity and coconutty layers with a luxurious chocolatey finish. It's the perfect balance that ties all the elements together, creating a symphony of flavors that dance on your palate.
Whether you're hosting a tropical-themed party, celebrating a special occasion, or simply craving a slice of paradise, this Mango, Coconut, and Chocolate Ganache Layer Cake is the ideal dessert. Its unique combination of flavors and textures make it a standout treat that will leave a lasting impression on your guests.
Dive into the world of tropical indulgence with our Mango, Coconut, and Chocolate Ganache Layer Cake. This exotic creation is a testament to the harmonious marriage of mangoes, coconut, and chocolate, offering a symphony of flavors that will transport you to a sun-soaked paradise with every delectable bite. It's not just a cake; it's a celebration of indulgence, a masterpiece that will elevate any occasion to extraordinary heights.
Mango white chocolate cake, dairy free and gluten free
Ingredients
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch round cake pan with parchment paper.
- In a large mixing bowl, combine melted butter, oil, granulated sugar, eggs, vanilla extract, and milk. Mix until well combined.
- Add gluten-free flour, baking powder, and salt. Mix until just combined. Pour the batter into the prepared cake pan.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Heat coconut milk in a saucepan until it just starts to simmer.
- Place vegan white chocolate in a heatproof bowl. Pour the hot coconut milk over the chocolate. Let it sit for a minute, then stir until smooth. Allow the ganache to cool slightly.
- Place the cooled cake on a serving plate. Use a cake ring to secure it.
- Pour the white chocolate ganache over the cake, ensuring it covers the top evenly. Let it set in the fridge for 3-4 hours or overnight.
- In a saucepan, cook the frozen fruits over medium heat until they are thawed.
- Use a hand mixer to blend the fruits until smooth.
- Mix in the agar-agar and cook according to the package instructions.
- Allow the fruit mixture to cool.
- Once the ganache has set, carefully remove the cake ring.
- Spread the cooled fruit layer over the ganache.
- Refrigerate the cake for at least 3-4 hours or overnight to allow all layers to set.
- Slice and serve the delightful gluten-free vanilla cake with white chocolate ganache and mango layer!
Nutritions are calculated per portion. These values provide an estimate for each serving when the entire recipe is divided into two portions. Keep in mind that the nutritional content may vary based on specific product brands and quantities used. For precise nutritional information, refer to product labels or consult a nutritionist.
