🍫🥭 Chocolate Passionfruit Tropical Cake 🍰🌴
A luscious tropical dream with rich chocolate cake, creamy filling & tangy passionfruit drizzle! 🌞💛
Ingredients:
For the chocolate cake:
* 1 ½ cups all-purpose flour
* 1 cup granulated sugar
* ½ cup unsweetened cocoa powder
* 1 tsp baking soda
* ½ tsp baking powder
* ½ tsp salt
* 2 large eggs
* ½ cup vegetable oil
* 1 cup buttermilk
* 1 tsp vanilla extract
* ½ cup hot water or hot coffee
For the passionfruit mousse:
* 1 cup passionfruit pulp (fresh or frozen)
* ½ cup sugar
* 1 tbsp cornstarch
* 1 tbsp water
* 1 tsp gelatin powder
* 1 tbsp cold water (to bloom gelatin)
* 1 cup heavy cream (whipped)
For chocolate ganache (optional topping):
* ½ cup dark chocolate chips
* ¼ cup heavy cream
For decoration:
* Fresh passionfruit pulp
* Edible flowers or mint (optional)
Instructions:
1. **Make the cake:** Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a large bowl, mix flour, sugar, cocoa, baking soda, baking powder, and salt.
3. Add eggs, oil, buttermilk, and vanilla. Mix until smooth. Gradually stir in hot water or coffee.
4. Pour batter evenly into pans. Bake 22–25 minutes, or until a toothpick comes out clean. Let cool completely.
5. **Prepare the passionfruit mousse:** In a saucepan, combine pulp, sugar, and cornstarch mixed with 1 tbsp water. Bring to a simmer and cook 2–3 minutes until thickened.
6. Bloom gelatin in cold water, then stir into hot passionfruit mixture. Cool to room temp.
7. Fold in whipped cream to make a mousse. Chill for 30 minutes to firm slightly.
8. **Assemble the cake:** Slice cake layers if needed. Layer cake with mousse in between. Spoon passionfruit pulp on top and let it drip naturally.
9. Optional: Pour cooled ganache over the top for a chocolatey finish.
10. Garnish with fresh passionfruit, mint, or edible flowers.
Pro Tip:
Swap half the mousse with a coconut whipped cream for an extra tropical twist! Store chilled for best texture and taste.
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