Divine Chocolate & Passionfruit Cake - The Scran Line

This stunningly delicious cake packs a huge dose of flavour! You know how they say chocolate peanut butter: match made in heaven? Have you ever tried chocolate passionfruit? Yeah, it’s actually delicious. And if you think about it, it makes sense! The tartness of the passionfruit curd cuts through the sweetness of the chocolate ganache. Pair that with the absolutely moistest (is that a word?) chocolate cake ever and you have a show stopping and epic cake! ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️ MORE RECIPES HERE: http://thescranline.com FOLLOW ME: ►INSTAGRAM:   / thescranline   ►FACEBOOK:   / thescranline   ►PINTEREST:   / thescranline   ►TWITTER:   / thescranline   ⬇️⬇️⬇️⬇️ RECIPE ⬇️⬇️⬇️⬇️ Chocolate Cake 300g - 2 cups all-purpose flour 420g - 2 cups caster sugar 75g - 3/4 cup cocoa powder 2 tsp baking powder 2 tsp bicarb soda 1 tsp salt 1 coffee shot or 1 tsp instant coffee 250ml - 1 cup milk 125ml - 1/2 cup vegetable oil 2 large eggs 2 tsp vanilla extract 250ml - 1 cup boiling water Chocolate Ganache 750g - 3 3/4 cups dark chocolate 375ml - 1 1/2 cups heavy cream, hot 1 tbsp glucose syrup (optional) 110g - 1/2 cup unsalted butter Passionfruit Curd 125ml - 1/2 cup passionfruit pulp (fresh or canned) 1/4 cup granulated sugar 4 egg yolks 225g - 1 cup unsalted butter, cold and cubed Instructions: Chocolate Ganache 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. Passionfruit Curd 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 1 minute 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. Chocolate Cake 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 stire 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. Storage Cake can be stored in an airtight container for up to three days. ⏱️TIMESTAMPS⏱️ 00:00 - INTRO 00:33 - CAKE BATTER 01:04 - SUBSCRIBE 01:18 - CAKE BATTER 01:58 - BAKING OUR CAKES 02:30 - PASSIONFRUIT PULP 03:43 - CHOCOLATE GANACHE 04:55 - CHOCOLATE PASSIONFRUIT 07:16 - OUTRO! #thescranline