Passionfruit And Chocolate Cake
This stunningly delicious cake packs a huge dose of flavor! Passionfruit And Chocolate Cake! You know how they say chocolate peanut butter: a match made in heaven? Have you ever tried chocolate passionfruit? Yeah, it’s actually delicious. And if you think about it, it makes sense! The tartness of the passionfruit curd cuts through the sweetness of the chocolate ganache. Pair that with the absolutely moistest (is that a word?) chocolate cake ever and you have a show-stopping and epic cake!
Nick’s favorite thing…
I absolutely adore the color contrast on this cake. Visually, it’s stunning! Have you ever tried passionfruit and chocolate together? It’s gorgeous! So refreshing!
What does Passionfruit And Chocolate Cake taste like?
The chocolate and passionfruit in this cake are a beautiful flavor combo. The passionfruit is fresh so it’s full of flavor and the sourness from it breaks through the silky-smooth ganache. The chocolate cake is soft and delicate but so rich in chocolate flavor because of the slight hint of coffee in it.
I also love how silky smooth the ganache is on this cake. It just rounds things off nicely.
What are the ingredients I need?
All-purpose flour – also known as plain flour
Caster sugar – also known as superfine sugar. This is a finer sugar and is great for cakes and meringues.
Cocoa powder – I used unsweetened cocoa powder.
Baking powder & Bicarb soda – These raising agents will help the cake rise. The bicarb soda (also known as baking soda) reacts with the cocoa powder.
Salt – I used fine salt.
Coffee shot – I mixed boiling water with instant coffee powder.
Milk – I used cow’s milk.
Vegetable oil – You can also use sunflower oil if you wish.
Eggs – I used large eggs
Vanilla extract – Always use good quality vanilla extract.
Boiling water – The boiling water in this recipe will help make this cake super moist.
Dark chocolate – I used dark cooking chocolate.
Glucose syrup – You can use corn syrup in it’s place. This helps make the frosting glossy and also lessens the chance it will split.
Unsalted butter – I used regular unsalted butter. You can use salted if you wish.
Passionfruit pulp – I used fresh passionfruit for this recipe.
Granulated sugar – this is also known as white sugar.
My Top Tips!
- When putting this cake together, make sure you pipe a ring of ganache around each layer of cake before adding the passionfruit pulp to prevent it from oozing out and causing the cake to slide.
- Using a turntable when making cakes like this makes decorating so much easier!
Other Recipes You Might Like!
- Easy Passionfruit Banana Bread – Delicious flavour combo!
- Christmas Day Pav Cupcakes – Classic summer treat but in cupcake form!
- Easy Chocolate S’mores Cake – So fudgy and perfect for chocolate lovers!
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I’ll see you all on the following recipe. Happy baking!
Passionfruit And Chocolate Cake
- 2 cups all-purpose flour
- 2 cups caster sugar
- 3/4 cup cocoa powder
- 2 tsp baking powder
- 2 tsp bicarb soda
- 1 tsp salt
- 1 coffee shot or 1 tsp instant coffee powder
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
- 3 3/4 cups dark chocolate
- 1 1/2 cups heavy cream, hot
- 1 tbsp glucose syrup
- 1/2 cup unsalted butter
- 1/2 cup passionfruit pulp
- 1/2 cup granulated sugar
- 4 egg yolks
- 1 cup unsalted butter, cold and cubed
- I added my cream to a microwave safe jug and warmed it up for 2 minutes. Add the chocolate and cream to a large microwave safe jug and microwave for 30 seconds at a time, stirring each time until smooth. Add the butter and glucose syrup (optional) and mix until well combined. Cover with plastic wrap and allow to set at room temperature. About 1 hour. You want to aim to have it at a spreading consistency.
- Add the passionfruit pulp and sugar to a microwave safe bowl and microwave for 2 minutes. Use a whisk to whisk until well combined and sugar is dissolved. Add the egg yolks while stirring. Microwave for 1minute then stir. Repeat that another 2 times. Then add the butter and stir until melted and everything is well combined. Cover with plastic wrap and allow to set in the fridge for 3 hours or overnight.
- Preheat your oven to 175°C / 350°F. Spray three 8-inch cake tins with oil spray and line the bottom with baking paper.
- Add the flour, sugar, baking powder, bicarb soda, cocoa powder and salt to a large mixing bowl. Use a whisk to stir until well combined. Add the milk, eggs, vegetable oil, vanilla and the coffee shot to the dry ingredients and stir until well combined. Add the boiling water and stir until the batter is evenly mixed. It will become really thin once you add the boiling water, totally normal.
- Distribute the batter amongst the three cake tins and bake for 20 minutes. Once baked allow to cool down completely at room temperature.
- Use a large serrated knife or cake leveller to trim the tops of each cake off. Add a dab of ganache on your serving plate or cake board and use an offset spatula to spread around. Add the first layer of cake and gently pressed down the centre of the cake to help it stick to the plate. Add some chocolate ganache and spread around nice and evenly. I used a cake turntable to do this. Makes decorating cakes so much easier. Once nice and flat, add half the passionfruit curd and spread around. Add the next cake layer and repeat, finishing with the third cake layer. Now the passionfruit curd will make the cake want to slide around a little so add some ganache to the sides of the cake, filling in the gaps. If it continues sliding around use four long skewers to keep the cake layers together. Once you’ve coated the cake in a layer of ganache place in the fridge to chill for an hour before taking the skewers out and coating in another layer of ganache. Slice and serve.