For Ganache - In a bowl add melted chocolate,amul cream and mix well. Keep this Ganache aside at room temperature.
In a bowl, sieve all dry ingredients then add mango essence, Vinegar and Water.
Beat with electric beater for 5 minutes in clockwise direction.
Add oil then beat for 5 minutes on low speed.Transfer this cake batter in a greased round cake mould.
Microwave: Set temperature(convection mode)at 180 degree celcius for 25 minutes. Check the cake is fully baked with the toothpick trick.
Let the cake come at room temperature and demould it. Cut it horizontally in two equal layers.
Keep 1 layer on the serving plate or cake base board. Apply chocolate ganache, add mango chunks and cover with the second layer.Coat the whole cake with chocolate ganache.
To decorate the top with mango. Place the mango cheeks like this and slice the thin layers vertically and arrange as shown.
Refrigerate it for more than 3 hours before serving.
