Description
A delightful recipe for a moist chocolate cake filled with tangy passion fruit cream and topped with rich chocolate ganache.
Ingredients
- For the chocolate cake:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ cups granulated sugar
- 1½ tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ¾ cup milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- ¾ cup hot coffee or hot water
- For the passion fruit filling:
- 1 can (14 oz) sweetened condensed milk
- ¾ cup heavy whipping cream
- ½ cup passion fruit pulp or purée, strained if desired
- 4 oz white chocolate, chopped
- 1 tbsp cornstarch
- 2 tbsp water
- For the chocolate ganache:
- 8 oz semisweet or dark chocolate, chopped
- ¾ cup heavy whipping cream
- 1 tbsp unsalted butter (optional, for extra shine)
- Optional topping:
- 2–3 tbsp passion fruit pulp
- Chocolate curls or shavings
Instructions
- Preheat the oven to 350°F. Grease and line two 8-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla. Beat until the batter is smooth.
- Slowly stir in the hot coffee or water. The batter will be thin; this helps create a moist cake.
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pans for 10 minutes, then transfer to a wire rack and cool completely.
- In a small bowl, mix the cornstarch with the water until smooth.
- In a saucepan over medium-low heat, combine the condensed milk, whipping cream, and passion fruit pulp.
- Add the cornstarch mixture and stir continuously until the filling thickens, about 5–8 minutes.
- Remove from the heat and stir in the white chocolate until completely melted and smooth.
- Transfer to a bowl, cover the surface with plastic wrap, and refrigerate until completely cool and thick.
- Place the chopped chocolate in a heatproof bowl.
- Heat the whipping cream in a saucepan until steaming but not boiling.
- Pour the hot cream over the chocolate and let it sit for 2 minutes.
- Stir gently until smooth. Add the butter if using.
- Allow the ganache to cool until thick enough to spread.
- If necessary, level the cooled cake layers with a serrated knife.
- Place the first layer on a serving plate or cake stand.
- Spread the chilled passion fruit filling evenly over the cake, leaving a small border around the edges.
- Place the second cake layer on top and press gently.
- Spread the chocolate ganache over the top and sides of the cake.
- Decorate with passion fruit pulp and chocolate shavings, if desired.
- Refrigerate for at least 2 hours before slicing so the filling can set.
Notes
- Balance the flavors: Use dark or semisweet chocolate to complement the tart passion fruit.
- Cool the filling completely: Warm filling can make the cake layers slide.
- Use passion fruit purée: Fresh pulp works well, but strain out the seeds for a smoother filling.
- For neat slices: Dip a sharp knife in warm water and wipe it clean between cuts.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg