Chocolate Mango Cake

Chocolate, Mango and Coconut Cream Cake
I wanted to make something very special to celebrate this occasion, and I knew to look no further than Helen's Archives! This cake is just as delicious as it sounds! Serves 10-12

Vanilla Genoise
3 eggs
3 egg yolks
1 tsp vanilla
pinch of salt
3/4 c (150 g) of sugar
1/2 c (70 g) cake flour
1/4 c (30 g) cornstarch

Preheat the oven to 400F and set a rack in the middle. Lightly grease and line a 12x17 baking sheet. Set aside
Whisk the eggs, egg yolks, vanilla, salt and sugar together in a large bowl over a pan of simmering water. Whisk gently until the mixture is just lukewarm, about 100F on a candy thermometer(or test with your finger - it should be warm to the touch).
Transfer the mixture to the bowl of a stand mixer fitter with the whisk attachment (or hand held beaters) and whip on medium-high speed until the egg mixture is cooled and tripled in volume. The mixture will be thick and will form a slowly dissolving ribbon falling back onto the bowl when the whisk is lifted.
Over a medium bowl or a piece of parchment paper, sift together the flour and cornstarch.
Add one-third of the flour mixture to the beaten egg mixture. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl to prevent the flour mixture from making lumps. Repeat with another third of the flour mixture and finally with the remainder.
Pour the batter into the prepared pan and smooth the top with an offset spatula.
Bake the genoise for about 10 to 12 minutes. Make sure the cake does not over bake and become too dry or it will not roll properly. Let cool on a rack. Remove the cake from the baking sheet and invert it on a larger piece of parchment paper. Peel of the parchment paper that was lining the baking sheet. Set the cake aside.

Chocolate Genoise
Same process but replace the amount of cornstarch with the same amount of cocoa powder and proceed with the recipe the same way.

Coconut Bavarian Cream
1 Tbls powdered gelatin
3 Tbls water
4 egg yolks
1/4 c (50 g) sugar
1 c (250 ml) coconut milk
1 c (250 ml) heavy cream, cold

In a small bowl, sprinkle the gelatin over the water and let stand to soften while you prepare the cream.
In a large bowl, whisk the egg yolks with the sugar until very pale. In the meantime, in a medium large saucepan set over medium heat, bring the coconut milk to a simmer. Slowly pour the milk over the yolks, whisking constantly to prevent them from curdling. Pour the mixture back into the saucepan over medium low heat and cook until the cream coats the back of a spoon (as if making creme anglaise). Add the softened gelatin and stir until melted completely into the cream. Let cool to room temperature.
In a stand mixer fitted with the whisk attachment, whip the cream to soft peaks on medium speed and fold it into the cooled cream base. Use within one hour.

For the mango mousse:
1 1/2 tsps powdered gelatin
1 Tbls water
4 oz (120 g) mango puree
2 Tbls (25 g) sugar
1/2 c (125 ml) heavy cream, cold

In a small bowl, sprinkle the gelatin over the water and let it soften while you prepare the fruit.
In a medium saucepan, bring the mango puree and sugar to a simmer. Remove from the heat and add the softened gelatin. Stir until the gelatin is completely melted.
Transfer the fruit puree to a large bowl and let it cool to room temperature.
In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until soft peaks form. Fold about 1/3 of the whipped cream into the fruit puree to lighten it up (do not worry about losing air at this point). Carefully fold in the rest of the whipped cream. Use within one hour.

Rum simple syrup:
1/2 c (125 ml)water
1/4 c (50 g) sugar
2 Tbls (30 g) rum

In a small saucepan set over medium high heat, bring all the ingredients to a simmer until the sugar dissolves, stirring occasionally. Let cool to room temperature.

Lemon glaze:
1 1/2 tsps powdered gelatin
1 Tbls water
1/4 c (62.5 ml) water
1/4 c (62.5 ml) lemon juice
2 Tbls (25 g) sugar

In a small bowl, sprinkle the gelatin over the water and let it soften.
In small saucepan set over medium high heat, bring the water, lemon juice and sugar to a simmer, stirring off and on to make sure the sugar dissolves properly. Add the gelatin and stir until completely dissolved. Let cool to room temperature (if the mixture gels, warm up over low heat until barely melted again).

To assemble:
Line an 8x8 baking pan with parchment paper of foil, leaving a border on the sides to make it easy to remove when set. You can also use a cake frame of the same dimensions.
Cut two 8x8 cake layers in each of the genoises. Place one layer of the chocolate genoise at the bottom of your pan and brush with some rum syrup. Pour half the coconut Bavarian on top and smooth with an offset spatula. Top with a layer of vanilla genoise, brush some rum syrup on top. Pour half the mango mousse and smooth with an offset spatula. Repeat the process with the second half of cakes and creams. Refrigerate until set. Pour the lemon glaze over the cake and let set in the fridge.
Cut through the cake with a knife dipped in hot water to prevent breaking the glaze instead of slicing through it.
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