East Indian Chocolate Cake With Filling Recipe

Name: East Indian Chocolate Cake With Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1/2 cup butter, melted; 2 teaspoons white vinegar; 2 teaspoons vanilla; 2 cups water, lukewarm; 3 cups flour; 2 cups sugar; 6 tablespoons dark old Dutch-processed cocoa powder; 1 tablespoon curry powder, preferably red; 2 teaspoons baking soda; 1 teaspoon salt; Pam cooking spray; 1/8 cup flour; Mango Filling; 1 cup finely chopped mango; 1 1/2 cups sugar; 1 tablespoon light corn syrup; 2 drops orange food coloring; Chocolate Ganache Frosting; 1 1/2 cups heavy cream; 3 tablespoons unsalted butter; 1 tablespoon yellow curry powder; 1 tablespoon light corn syrup; 22 -24 ounces semisweet chocolate pieces, broken; 1 teaspoon vanilla

Servings: persons

Cake
1/2 cup butter, melted
2 teaspoons white vinegar
2 teaspoons vanilla
2 cups water, lukewarm
3 cups flour
2 cups sugar
6 tablespoons dark old Dutch-processed cocoa powder
1 tablespoon curry powder, preferably red
2 teaspoons baking soda
1 teaspoon salt
Pam cooking spray
1/8 cup flour
Mango Filling
1 cup finely chopped mango
1 1/2 cups sugar
1 tablespoon light corn syrup
2 drops orange food coloring
Chocolate Ganache Frosting
1 1/2 cups heavy cream
3 tablespoons unsalted butter
1 tablespoon yellow curry powder
1 tablespoon light corn syrup
22 -24 ounces semisweet chocolate pieces, broken
1 teaspoon vanilla

1
For Cake:
2
In large mixing bowl, combine butter, vinegar, vanilla and lukewarm water.
3
In another bowl sift flour sugar,cocoa, curry powder,baking soda and salt.
4
Pour dry ingredients slowly into butter mixture. Mix on low speed with mixer. Use spatula to scrape the sides and blend until smooth.
5
Preheat oven 350*.
6
Spray pam on two round baking pans.
7
Sprinkle flour on sprayed pans. Shake off excess.
8
Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean or when you press on the top, the dent comes back then the cake is done. Cool on racks.
9
For Filling:.
10
In small saucepan add filling ingredients.Bring to a boil and then simmer until jelly consistency. Stir frequently. Do not burn.
11
Set aside. When cool, spread between the two cake layers.
12
For Frosting:.
13
In another saucepan heat cream, butter, yellow curry and corn syrup. Bring to a boil and stir.
14
In stainless steel bowl add chocolate pieces.
15
Pour boiling cream mixture over chocolate pieces. Leave for 5 minutes. Stir to mix.
16
Pour over cool cake and spread with spatula. Cool until serving.

4737

kcal

Calories

238

Fat

609

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Cake, 1/2 cup butter, melted, 2 teaspoons white vinegar, 2 teaspoons vanilla, and more.

Yes, East Indian Chocolate Cake With Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

East Indian Chocolate Cake With Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions