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This Decadent Chocolate and Passionfruit Layer Cake brings together rich chocolate and bright passionfruit in a dessert that feels both indulgent and refreshing. It has become my go-to recipe whenever I want to impress guests or treat myself to something special without hours of fuss.
Ingredients
- Buttermilk: richness and moisture that keeps the cake tender
- Mild extra virgin olive oil: adds subtle fruitiness and a lovely crumb, but you can swap with vegetable oil if preferred
- Vanilla bean paste: a fragrant and pure vanilla aroma, enhancing all the flavors
- Brown sugar and caster sugar: adds depth and warmth, while caster sugar helps the cake rise well
- Plain all-purpose flour: the sturdy base helping the cake hold layers
- Unsweetened dark Dutch processed cocoa powder: intense chocolate flavor
- Baking powder and bi-carb soda: ensure the cake lifts and stays light
- Fine sea salt: heightens both chocolate and passionfruit flavors
- Hot coffee: enhances the chocolate notes to a richer level, but hot water works too
- Good quality milk and dark chocolate: chopped finely for the ganache give a smooth, glossy finish
- Thickened cream: creates a luscious ganache that is easy to spread
- Cream cheese mixed with fresh passionfruit pulp: makes a tangy, creamy filling
- Icing sugar: sweetens the filling without overpowering the tartness
- Dark Dutch processed cacao for dusting: adds a final elegant touch
Step-by-Step Instructions
Preparation
- Prepare the Ganache:
- Place finely chopped milk and dark chocolate into a medium bowl and set aside. Heat the cream with vanilla slowly in a small saucepan until it just begins to simmer—it should never fully boil to avoid breaking. Pour the hot cream gently over the chopped chocolate and let it sit undisturbed for ten minutes to soften the chocolate. Whisk the mixture thoroughly until you achieve a silky smooth ganache that shines. Set aside and allow to cool slightly as you prepare the cake.
Preheat the Oven and Prepare Cake Tins
- Preheat the Oven and Prepare Cake Tins:
- Preheat your oven at 160 degrees Celsius for fan ovens or 180 for conventional ovens. Grease and line two 20-centimeter round cake tins with baking paper ensuring easy removal after baking.
Baking
- Mix Wet Ingredients:
- In a large bowl, whisk together buttermilk, olive oil, vanilla, eggs, brown sugar, and caster sugar until well combined and slightly frothy.
- Combine Dry Ingredients:
- Add the flour, cocoa powder, baking powder, bicarbonate of soda, salt, and hot coffee into the wet mix. Stir carefully until just combined—do not overmix to keep the cake tender.
- Bake the Cakes:
- Divide the batter evenly between the two prepared tins and bake for approximately 30 minutes in the fan oven or 25 minutes in a conventional oven. Check doneness with a skewer that should come out clean.
- Cool Completely:
- Allow the cakes to cool fully in their tins for about ten minutes before transferring to a wire rack to cool completely. Patience here keeps the layers from breaking during assembly.
Assembling
- Cream Cheese Filling:
- Beat cream cheese with vanilla bean paste until smooth and fluffy. Add icing sugar followed by the fresh passionfruit pulp and blend until creamy and well mixed.
- Assemble the Cake:
- Place one cake layer on your serving plate. Spread the passionfruit cream cheese filling evenly over the top ensuring edge to edge coverage. Spoon fresh passionfruit pulp over the filling for a vibrant burst of flavor and texture. Carefully place the second cake layer on top and press gently to secure layers without squashing.
- Add the Ganache:
- Spoon the ganache atop the cake and spread with a spatula into a smooth, even layer covering the top and slightly down the sides. Dust with dark cacao powder to add a refined finish and refrigerate for at least an hour to set the ganache.
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Storage Tips
Store this cake in an airtight container in the refrigerator to keep the cream cheese filling fresh and ganache firm. Bring it to room temperature for about 20 minutes before serving to soften the ganache and enhance flavors. Leftovers can be wrapped tightly and frozen for up to one month then thawed overnight in the fridge.
Ingredient Substitutions
You can swap buttermilk with regular milk plus one tablespoon vinegar or lemon juice, let it sit before using. Olive oil can be replaced with light vegetable or sunflower oil for a less fruity but still moist cake. If fresh passionfruit is unavailable, passionfruit pulp from the frozen section is a fine substitute, just thaw first. Milk and dark chocolate in the ganache may be replaced by good quality bittersweet chocolate, though ganache will be richer and less sweet.
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Serving Suggestions
This cake pairs beautifully with a light dollop of whipped cream or a scoop of vanilla bean ice cream. A dusting of toasted coconut flakes or edible flowers offers a pretty presentation. Serve slices alongside fresh berries or a passionfruit coulis to highlight the tropical notes.
Frequently Asked Questions
- → What gives this cake its moist texture?
The combination of buttermilk and olive oil adds moisture and tenderness to the cake layers, ensuring they remain soft and rich.
- → How does the passionfruit complement the chocolate?
Passionfruit adds a bright tartness that balances the deep, rich flavor of the dark chocolate, creating a lively contrast in each bite.
- → What is the purpose of the ganache topping?
The ganache adds a smooth, creamy layer that enhances both chocolate intensity and overall indulgence, binding the cake layers visually and texturally.
- → Can I substitute the oil used in the cake batter?
Yes, mild extra virgin olive oil can be substituted with vegetable oil if preferred, without affecting the moistness significantly.
- → How should the cake be stored for best results?
Refrigerate the cake after assembling to set the ganache and filling, maintaining freshness and texture for up to three days.
- → What kind of chocolate works best for the ganache?
A combination of finely chopped milk and dark chocolate creates a balanced ganache that is both creamy and richly flavored.