Black Samba Recipe

A moist chocolate cake frosted with mango cream.

Use the chocolate cake decadence recipe for the base.

For the brandy syrup
50 g hot water
50 g sugar
60 g brandy

Dissolve sugar in hot water. Add the brandy when the sugar syrup is cool. Alternatively, you may boil the water with sugar until the sugar is melted. Let it cool completely before adding the brandy.

For the frosting:
500 grams All Purpose Whipping cream
Diced mangoes - keep them small to prevent the layers from sliding.

Assembly:
Slice the chocolate cake into three layers
Generously brush with the brandy syrup to keep the cake moist.
Spread whipped cream and top with diced mangoes.
Spread with a little more whipped cream and top with the next layer. Do the same to the second and third layer (topmost layer).
For the top layer, use sliced mangoes
Brush the mangoes with melted apricot jelly to keep the mangoes from drying and turning dark.