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Passion Fruit Cake with Dark Chocolate Ganache

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Passion Fruit Cake with Dark Chocolate Ganache

Passion Fruit Cake with Chocolate Ganache

Marian Blazes

Passion fruit and chocolate pair well together in this cake. The cake itself is a genoise cake, a kind of sponge cake that soaks up flavors well. The cake layers are brushed with passion fruit syrup, and layered with passion fruit curd and dark chocolate ganache. The same shiny chocolate ganache covers the entire cake.

You can find frozen passion fruit pulp in many grocery stores and latin food markets, or you can order it online. Serve this elegant cake with mango sorbet, or with fresh fruit.

Ingredients:

  • For the Cake:
  • 1 cup flour
  • 3/4 teaspoon salt
  • 6 large eggs
  • 1 cup sugar
  • 1 tablespoon vanilla
  • 5 tablespoons butter, melted and cooled
  • For the Passion Fruit Syrup:
  • 1 cup frozen passion fruit pulp, thawed
  • 1 1/3 cup sugar
  • 2 tablespoons rum
  • For the Passion Fruit Curd:
  • 4 egg yolks
  • 1/3 cups sugar
  • 1/2 cup passion fruit pulp
  • 3 tablespoons butter
  • pinch of salt
  • For the Chocolate Ganache:
  • 10 ounces good quality dark chocolate
  • 1 1/3 cups heavy cream
  • 1 teaspoon vanilla

Preparation:

  1. Make the cake batter: Butter two 9-inch cake pans, and line the bottoms with a circle of parchment or wax paper. Preheat oven to 350 degrees.

  2. Sift the flour with the salt.

  3. Whisk the eggs with the sugar in a bowl. Place bowl over a pan of simmering water (do not let water touch the bottom of the bowl) and whisk mixture until warm.

  4. Transfer mixture to the bowl of a standing mixer and beat with the paddle attachment, until mixture is pale yellow and tripled in volume (5 to 8 minutes).

  5. Gently fold flour mixture into egg mixture, lifting and folding so as not to deflate the batter.

  6. Carefully fold in the melted butter.

  7. Spread the batter into the prepared pans.

  8. Bake cakes for 25-30 minutes, reducing temperature to 325 after 20 minutes of baking. Cakes are done when they are golden brown and spring back to the touch.

  9. Let cakes cool on a rack.

  10. Make the syrup: Bring the passion fruit pulp and sugar to a boil, and boil for 2 minutes. Remove from heat and stir in the rum when cool.

  11. Make passion fruit curd: In a heavy bottomed pot, whisk the egg yolks with the sugar until well mixed. Add the remaining ingredients.

  12. Heat mixture over low heat, stirring constantly, until mixture starts to thicken and will coat the back of a spoon. Heat almost to boiling, stirring, and remove from heat whenever mixture appears close to boiling. Do not boil mixture, or the eggs will curdle.

  13. When the mixture has thickened, remove from heat and immediately strain through a fine mesh sieve into a bowl. Cover directly with saran wrap and chill.

  14. Make the chocolate ganache: Finely chop the chocolate. Bring the cream to a boil.

  15. Stir the hot cream into the chocolate with a spatula, stirring gently until the chocolate is melted. Let cool 5 minutes and stir in vanilla.

  16. Let ganache cool until it thickens to spreading consistency, stirring occasionally with the spatula. If ganache becomes too difficult to spread, microwave for a few seconds on very low power and stir well to soften it.

  17. Assemble cake: Slice each cake layer in half horizontally, to make 4 thin layers. Place one layer, cut side up, on cake plate.

  18. Brush cake layer generously with 1/4 of the passion fruit syrup. Spread 1/2 of the passion fruit curd over the cake layer.

  19. Brush the cut side of a second cake layer with syrup, and place cut side down on top of the first layer.

  20. Spread 1/4 of the ganache over the cake layer. Top with another layer of cake, cut side up.

  21. Soak cake layer with passion fruit syrup, then spread with the other half of the passion fruit curd.

  22. Spread the cut side of the remaining cake layer with the rest of the syrup, then place it cut side down on top of the cake. It may help to chill the cake briefly at this point.

  23. Spread the ganache over the tops and sides of the cake. Decorate with fresh fruit.

  24. Store cake in the refrigerator.

Related Video
Chocolate Ganache Recipe
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