CHOCOLATE LAYER CAKE WITH PASSION FRUIT ICING

Chocolate layer cake with passion fruit icing image

Great British Bake Off winner Jo Wheatley shares her never-fail sponge recipe in this layered cake with a zingy butter icing

Provided by Jo Wheatley

Categories Dessert

Time 1h35m

Number Of Ingredients 13

Ingredients

175g unsalted butter, softened, plus extra for greasing
300g golden caster sugar
3 large eggs, beaten
75g self-raising flour
200g plain flour
1 tsp bicarbonate of soda
75g cocoa
200ml soured cream, at room temperature
50g full-fat cream cheese, at room temperature
250g unsalted butter, softened
500g icing sugar
150g full-fat cream cheese
3 very ripe passion fruits

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.

Nutrition Facts : Calories 889 calories, Fat 52 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 102 grams carbohydrates, Sugar 81 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium