Ingredients
1. Peeled and finely chopped mango (1)

For chocolate cake:-
1. Plain flour or maida (1c)
2. melted butter (1/2c)
3. vanilla essence (1tsp)
4. condensed milk (1/2can)
5. soda bicarbonate (1/2tsp)
6. baking powder (1tsp)
7. cocoa powder (2tbsp)

For truffle icing:-
1. Cream (1c or 200gms)
2. chopped dark chocolate (2c or 250gms)

For soaking Syrup:-
1. Rum (1tbsp optional)
2. sugar (2tbsp)
3. water (1/2c)

For garnish:-
1. Peled and sliced mango (1)
2. mint leaves (a few)
3. chocolate cream wafer biscuits rolls (optional)
4. whipped fresh cream (1/4c)
5. red cherries (8-10)

Method of preparation:-
1. For chocolate cake:- Sift the flour, baking powder, cocoa powder and soda bicarbonate. Take a bowl, mix all these ingredients together with ½ cup of water, sugar and rum and mix it well using a whisk.

2. Take a 6” diameter baking tin, pour the mixture in it. Place the baking tin in the preheated oven. Bake it for about 20 minutes at 180 ½ C. Take out the tin from the oven, unmould it and then cool it on a wire rack.

3. For Truffle Icing:- Take a saucepan, put cream in it and then keep it to boil. Take off the pan from heat. Add the chopped chocolate and mix it well with a whisk until it becomes a smooth sauce. Cool it completely and then keep it aside.

4. Take chocolate cake, cut it horizontally into two equal parts. Place top half of cake on a serving plate and soak with half the soaking syrup. Spread a layer of truffle icing and the chopped mango.

5. Sandwich it with other half of the cake and soak this half with the with the remaining soaking syrup. Now spread the another layer of the truffle icing syrup.

6. Cover the sides of the cake with the chocolate cream wafer biscuits rolls. Decorate it with whipped cream, mango slices, mint leaves and cherries. Keep it to chill at least 2 hours before serving.

Makes – 1 cake
Preparation time – 45 minutes