East Indian Chocolate Cake With Filling

• 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.

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Taken from www.food.com/recipe/east-indian-chocolate-cake-with-filling-245964 (may not work)