Passionfruit And Chocolate Cake
There are classic flavor pairings we all know and love. But have you ever tried chocolate and passionfruit together? It’s a combination that might surprise you, and I promise, it’s absolutely stunning.
The rich, deep flavor of the chocolate cake is the perfect partner for the bright, tart punch of passionfruit curd. This isn’t just a cake; it’s an experience. The silky ganache brings it all together for a truly show-stopping dessert that tastes even better than it looks.
What You’ll Need
For the Chocolate Cake:
- All-purpose flour
- Caster sugar (superfine sugar)
- Dutch-processed cocoa powder
- Baking powder
- Bicarb soda (baking soda)
- Salt
- Whole milk, at room temperature
- Large eggs, at room temperature
- Vegetable oil
- A fresh coffee shot or instant coffee
- Vanilla extract
- Boiling water
For the Passionfruit Curd:
- Passionfruit pulp (fresh or canned)
- Granulated sugar
- Egg yolks
- Unsalted butter, cold and cubed
For the Chocolate Ganache:
- Dark cooking chocolate (70% cocoa)
- Unsalted butter
- Glucose syrup or corn syrup
- Heavy cream (whipping cream)
Pro Tips
Getting a few key details right can take this cake from great to unforgettable. Here are some tips I’ve learned from making this many times.
- Don’t Rush the Ganache. The secret to a perfectly smooth, spreadable ganache is patience. Let it set at room temperature. If you try to speed it up in the fridge, it can become too firm and hard to work with.
- Room Temperature is Key. For the cake batter, make sure your milk and eggs are at room temperature. This helps them emulsify properly with the other ingredients, leading to a finer, more tender crumb in the finished cake.
- Pipe a Frosting Dam. Before adding the passionfruit curd between the cake layers, pipe a ring of ganache around the edge. This creates a “dam” that keeps the curd from oozing out the sides and ensures your layers are stable and clean.
- Taste Your Passionfruit. The tartness of passionfruit can vary. Give your pulp a taste before you start. If it’s particularly sour, you might want to add a tiny bit more sugar. If it’s very sweet, you can slightly reduce it.
Tools Required
- Three 8-inch (20cm) round cake tins
- Electric mixer (stand or handheld)
- Mixing bowls
- Whisk
- Spatula
- Saucepan or microwave-safe bowl
- Cake turntable (optional, but very helpful)
- Offset spatula
- Piping bag
Substitutions and Variations
This recipe is great as is, but you can definitely make some adjustments to suit what you have on hand.
- Passionfruit: I used canned pulp in syrup, but fresh passionfruit pulp works beautifully. If you don’t like the seeds, just press the pulp through a sieve before using it.
- Glucose Syrup: If you can’t find glucose syrup, light corn syrup is a perfect 1-to-1 substitute. It helps keep the ganache glossy and stable. You can also leave it out if needed.
- Coffee: The coffee in the cake doesn’t make it taste like coffee. It just deepens the chocolate flavor. If you prefer to leave it out, you can simply use plain boiling water.
Make Ahead Tips
You can easily break up the work for this cake. The cake layers can be baked up to two days in advance. Once they’re completely cool, wrap them tightly in plastic wrap and store them at room temperature.
The passionfruit curd and chocolate ganache can also be made a day or two ahead and stored in the fridge in airtight containers. Just let the ganache come to room temperature and give it a good stir to soften before using.
How to Make Passionfruit and Chocolate Cake
Step 1: Prepare the Chocolate Ganache
In a large microwave-safe bowl, combine the dark chocolate, cream, butter, and glucose syrup. Microwave in 20-second bursts, stirring each time, until everything is melted and smooth. Cover the surface directly with plastic wrap to prevent a skin from forming and set aside at room temperature for about 4 hours, or until it reaches a firm but spreadable consistency.
Step 2: Make the Passionfruit Curd
Add the passionfruit pulp and sugar to a microwave-safe bowl and microwave for 2 minutes. Whisk until the sugar is dissolved. Add the egg yolks while whisking continuously. Microwave in 40-second intervals, stirring after each, until the mixture is thick enough to coat the back of a spoon. Add the cold, cubed butter and stir until it’s fully melted and combined. Cover with plastic wrap and chill in the fridge for at least 3 hours.
Step 3: Bake the Chocolate Cakes
Preheat your oven to 175°C / 350°F (fan-forced). Grease and line three 8-inch cake tins. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, bicarb soda, and salt. Add the milk, eggs, oil, coffee, and vanilla, and stir until just combined. Carefully pour in the boiling water and stir until the batter is smooth. It will be thin, which is normal. Divide the batter evenly between the tins and bake for 20-25 minutes, or until a toothpick comes out clean. Let the cakes cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely.
Step 4: Assemble the Cake
Once the cakes are cool, level the tops with a serrated knife. Place the first cake layer on your serving plate. Pipe a ring of ganache around the edge. Fill the center with one-third of the passionfruit curd. Place the next cake layer on top and repeat. Add the final cake layer. Cover the top and sides of the entire cake with the remaining ganache, using an offset spatula to smooth it out. Chill for at least 1 hour before serving to allow everything to set.
Nutrition & Dietary Information
Here is an approximate nutritional breakdown and some tips for dietary swaps.
| Nutrient | Approximate Amount per Slice |
|---|---|
| Calories | 446 kcal |
| Carbohydrates | 36g |
| Protein | 6g |
| Fat | 26g |
Disclaimer: Nutritional information is an estimate and can vary based on the specific ingredients used.
| Diet | Suggested Swaps |
|---|---|
| Gluten-Free | Use a 1:1 gluten-free all-purpose flour blend in place of the regular flour. |
| Dairy-Free | Use plant-based milk (like almond or soy), a dairy-free butter substitute, and coconut cream or a dairy-free heavy cream alternative for the ganache. Use high-quality dairy-free dark chocolate. |
Leftovers and Storage
This cake stores beautifully. You can keep it in an airtight container in the fridge for up to three days. The flavors actually meld together and become even better the next day.
For best results, let the cake sit at room temperature for about 20-30 minutes before serving to allow the ganache to soften slightly.
Frequently Asked Questions
Q1. My passionfruit curd seems too runny. What went wrong?
Ans: The curd might not have been cooked long enough. It needs to reach a temperature high enough for the egg yolks to thicken it. Make sure it’s thick enough to coat the back of a spoon before you add the butter. It will also firm up significantly as it chills in the fridge.
Q2. Can I use a different kind of chocolate for the ganache?
Ans: Yes, but it will change the flavor and consistency. Milk chocolate will result in a much sweeter and softer ganache. If you use it, you may need to adjust the cream-to-chocolate ratio (using less cream) for it to set properly.
Q3. Can I make this in different-sized pans?
Ans: Definitely. For two 9-inch pans, the baking time will be slightly shorter, so start checking for doneness around the 20-minute mark. For cupcakes, fill the liners two-thirds full and bake for about 18-22 minutes.
Wrapping Up
I really hope you give this Passionfruit And Chocolate Cake recipe a try. It’s one of those bakes that looks so impressive but is built on simple, straightforward techniques. It is perfect for a special occasion or just when you want to treat yourself to something truly delicious.
If you make it, I would absolutely love to hear about it. Please leave a comment below to let me know how it turned out or if you have any questions. Happy baking!
