Chocolate Passion 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 PASSION CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 13x9 inch pan.
• Prepare cake mix as directed on box.
• Using your brand's directions for amount of oil, water, and eggs.
• Pour into prepared pan and bake as directed.
• While still hot, poke holes down through cake with the large round end of a wooden spoon at approximately one inch intervals.
• ONLY AFTER poking holes, combine pudding mix and confectioners sugar.
• Gradually stir in milk, then beat at low speed for not more than one minute.
• Do Not Over Beat.
• QUICKLY before pudding thickens, pour into the holes in the cake.
• If there is any left over, allow it to thicken slightly and spread over the top of cake.
• Place dollops of Cherry pie filling over top of cake.
• Top with Cool Whip.
• Refrigerate for a few hours.
• Cut into squares to serve.
• ENJOY!

PASSION FRUIT AND CHOCOLATE SORBET CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
• Put the melted butter and wafer cookies in a medium bowl and mix well. Press the mixture into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then let cool completely before using.
• Scoop the chocolate sorbet and passion fruit sorbet onto the cookie crust, packing them in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• Bring the heavy cream to a simmer in a small pot. Pour the cream over the chocolate in a heatproof bowl and stir until smooth. Allow to cool 10 minutes before using.
• Frost the top and sides of the cake with the ganache and sprinkle with the coconut. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

CHOCOLATE PASSION CAKE

Steps:

• 1. Place the eggs and sugar in a large bowl set over a pan of gently simmering water and, using an electric whisk or beater, whisk until the mixture is very thick and the whisk leaves a trail that lasts a few seconds when lifted.
• 2. Remove the bowl from the heat. Sift the flour and cocoa into the bowl and carefully fold in. Fold in the carrots, walnuts and corn oil until the cake batter is just blended.
• 3. Pour into a lightly greased and floured 8 inch deep round cake pan and bake in a preheated oven, 375 degrees, for 45 minutes. Let cool slightly, then turn out onto a wire rack to cool completely.
• 4. Beat the cream cheese and confectioners' sugar together until blended, then beat in the melted chocolate. Split the cake in half and sandwich together again with half the chocolate mixture. Cover the top of the cake with the remainder of the chocolate mixture, swirling it with a knife. Sprinkle the top with walnuts if you like. Let cake chill in the refrigerator or serve immediately.

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.