Best Chocolate And Passionfruit Layer Cake Recipes

PASSIONFRUIT AND CHOCOLATE CAKE

Steps:

• 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.

CHOCOLATE AND PASSION FRUIT LAYER CAKE

Steps:

• To make the passion fruit curd, put the passion fruit purée into a pan and bring to a simmer. Meanwhile, whisk the egg, yolks, sugar and cornflour until smooth and pale. Pour the passion fruit purée over the egg mix, whisking to combine. Scrape the curd mixture back into the pan and cook, whisking constantly, until the mixture bubbles and thickens. Scrape the curd into a bowl and press a sheet of clingfilm onto the surface (this will prevent a skin forming). Chill until needed.
• Heat the oven to 180C/fan 160C/gas 4 and lightly butter a deep 20cm round cake tin, lining the base with baking paper.
• For the chocolate cake, put the butter and sugars into a large bowl and beat using an electric mixer until light and fluffy. Add the eggs one at a time, beating the first until fully combined before adding the second.
• In a separate bowl, mix the flour, cocoa powder, baking powder and sea salt. In a jug, combine the coffee and milk. Mix the flour mixture into the butter mixture 1 /3 at a time, alternating with the milky coffee, until fully combined. Scrape into the prepared tin and bake for 35-40 minutes or until the cake springs back when pressed. Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
• As the cake cools, make the passion fruit syrup by putting the purée and sugar into a small pan with 50ml of water. Simmer and stir until the sugar has dissolved.
• To make the ganache, put the dark and milk chocolate and butter into a bowl. Put the cream into a pan and bring to a simmer, then pour over the chocolate and allow to sit for a few minutes before stirring until smooth. Put aside until thickened and spreadable.
• When ready to assemble, use a large serrated knife to carefully slice the cake into three equal layers (use a ruler to mark up the layers before cutting). Put the bottom layer of cake onto a piece of baking paper and brush the cut side liberally with syrup. Then spread over 1 /2 of the curd and a 1 /3 of the ganache. Repeat with the second layer. Sandwich the two layers together. For the final layer, brush the cut side with the remaining syrup and place syrup-side down on top. Spread the remaining ganache over the top and sides of the cake. Put the cake into the freezer for 1 hour.
• For the glaze, put the chocolate in a bowl. Heat the cream and golden syrup in a small pan until simmering. Pour over the chocolate and mix until smooth and combined. Put aside for 10 minutes or until it has slightly thickened.
• Remove the cake from the freezer and put onto a wire rack. Pour the glaze over the cake, allowing it to drip down the sides until it covers the entire cake. Allow the glaze to set for a few minutes before using a couple of spatulas to lift from the wire rack onto a cake stand or plate. Allow the cake to come to room temperature before serving. This cake will keep in the fridge for 4 days.

CHOCOLATE AND PASSIONFRUIT LAYER CAKE

Steps:

• Preheat the oven to 180°C/160°C fan/gas 4/350°F then grease two 20cm (8-inch) tins and line with baking parchment.
• Make two batches of My Favorite Chocolate Cake recipe and use it to fill the tins.
• Bake for 25-30 minutes until risen and a skewer inserted comes out clean. Leave to cool in the tin for ten minutes before turning out onto a cooling rack.
• Whip the cream and confectioners' sugar together in a small bowl until it forms soft peaks and holds its shape when mixed. Be careful to stop when it reaches soft peaks or you might over-whip the cream, which will ruin the finished cake.
• Spread the whipped cream all over the top of one of the cake layers, then cover with spoonfuls of passionfruit curd. Carefully sandwich the second layer on top of the first.
• To make the icing, melt the butter and chocolate together in a microwave or in a heatproof bowl over a pan of simmering water. Remove from the heat and mix in the confectioners' sugar and the milk, then use a palette knife to spread it over the top of the cake. Sprinkle over chocolate shavings before serving. Keep any leftover cake in the fridge, where it will keep well for 2-3 days.

CHOCOLATE LAYER CAKE WITH PASSION FRUIT ICING

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm springform cake tin with baking parchment. Beat the butter and caster sugar together until pale, light and fluffy - this is easiest using a freestanding machine or an electric hand-held mixer. Gradually add the egg, a little at a time, beating well between each addition.
• Sift both flours, the bicarbonate of soda and the cocoa into a bowl. Add half the sifted dry ingredients to the egg mixture and fold in using a large metal spoon. In another bowl, mix the soured cream and cream cheese together until smooth. Add half to the cake batter and fold in. Repeat this process with the remaining flour and soured cream, and mix until smooth. Pour into the cake tin. Bake on the middle shelf for 1 hr or until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool in the tin for 10 mins before turning out onto a wire rack and removing the baking parchment.
• Meanwhile, make the icing. Using an electric mixer, beat the butter until pale and softly whipped. Add the icing sugar and whisk until smooth, then add the cream cheese and whisk again. Sieve the juice from the passion fruits, reserving the pulp and seeds. Add the juice to the icing.
• To assemble, split the cake into 3 even layers and place the bottom layer on a cake stand or plate. Spread one-third of the icing over the bottom layer, swirling out to the edges. Repeat with the remaining 2 layers of cake and icing, finishing with a layer of icing. Top with the passion fruit pulp and seeds. Serve straight away. Will keep for 3 days, chilled - but bring back to room temperature before serving.