Death by Chocolatey PassionYum
‘Death by Chocolatey Passion’ is a weird name for a cake, right? I was trying to think of a better way to spin Death by Chocolate with the delectable addition of passion fruit, but I really couldn’t think of anything (suggestions welcome!). I’m no poet.
Why so passionate? I know Death by Chocolate is supposed to be pure, unadulterated chocolatey goodness, but that’s just a jot too much for me. I need fruit. I need those lovely tart flavours to cut through the utter richness of this cake.
Passion Fruit does the job nicely (as well as adding to the horrifically cheesy name I’ve dubbed this cake with). I folded both the flesh of the fruit and two (or three) teaspoons of passionfruit liquor through the cream. If you don’t have passionfruit liquor, a little extra flesh and juice of the fruit will do fine!
The icing for this cake is a ganache-like combination of chocolate and unsalted butter (healthy!) which required PLENTY of tasting. You know, just to make sure everything was going ok. It’s a very important part of making the cake. After all, melting chocolate is terribly difficult.
You don’t HAVE to use the passion fruit cream as the filling, although I do highly recommend it. The traditional recipe asks only for the chocolate icing to be used as the filling, so if you’re a real chocolate-fiend, you’ll enjoy that!
- 275g plain flour
- 3 tbsps cocoa powder
- 1½ level tsp bicarbonate of soda
- 1½ level tsp baking powder
- 215g caster sugar
- 3 tbsps golden syrup
- 3 large eggs, beaten
- 225ml sunflower oil
- 225ml milk
- 340g plain chocolate
- 150g unsalted butter
- 200ml whipping cream
- 3 passion fruits
- 2 tsp passion fruit liquor
- 80g milk chocolate, grated.
- Preheat the oven to 160°C/fan 140°C/285F.
- Grease both the cake tins and line the bases with non-stick greaseproof or baking paper.
- Sift the dry ingredients (flour, cocoa powder, bicarbonate of soda and baking powder) into a large bowl.
- Add the sugar and mix well.
- Make a well in the centre of the dry ingredients. Add the golden syrup, eggs, oil and milk and beat well until the mixture is smooth.
- Pour the mixture into the tins.
- Bake for about 35 minutes, until the cakes are well risen and spring back when pressed lightly with the fingertips.
- Turn out on to a wire rack, remove the lining paper and leave to cool completely.
- Put the chocolate into a heat-proof bowl placed over a pan of simmering water. Be sure that the bottom of the bowl doesn't touch the water.
- Heat and stir occasionally, until the chocolate is melted.
- Add the butter, cubed, and allow to melt, stirring occasionally until the butter is melted. Once the butter has fully melted, stir until the icing is thick and glossy.
- Allow to cool.
- Whip the cream until stiff peaks are formed.
- Fold in the passion fruit flesh and seeds, and the 2 teaspoons of liquor.
- Place the bottom half of the cake on a wire rack with a sheet of greaseproof paper underneath.
- Spread the cream filling over the top, in a thick layer. Leave about 2 inches around the edge for the cream to expand as the top half is laid on top.
- Gently place the top half over the cream filling, pressing down gently until the cream reaches the edge of the cake.
- Pour the cool ganache-icing over the top of the cake. Pour as evenly across the cake as it possible, for even coverage.
- Once the ganache has cooled, sprinkle the chocolate gratings heavily over the top.
- Serve and enjoy!