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⬇️⬇️⬇️⬇️ 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!

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