Passionfruit Chocolate Layer Cake

This cake celebrates the best of passionfruit season - the wow of golden yellow atop the dark brown of the chocolate layers makes it a stunning centrepiece for the table. It’s also wholesome, with no dairy or gluten needed; however, you can substitute the flaxseed mixture for one egg and the coconut cream for regular cream if desired.

 

It’s a three-layer cake, best made one layer at a time in the order below. The layers are all temperature-sensitive, so each one needs to be fully cooled or set before adding the next. Don’t rush it, the timings make a real difference. We promise that those three distinct layers of chocolate sponge, dark, glossy ganache, and bright, golden passionfruit are well worth the labour of love.

Serves: 8     Prep Time: 1h active + setting time     Difficulty: A bit tricky

LAYER 1: The Cake

INGREDIENTS

–      30g sunflower seeds + 30g flaxseeds, ground and mixed with ¼ cup water - rest 10 mins to gel (this is your egg substitute)

–      1¼ cups (120g) almond flour

–      ¼ cup (30g) tapioca flour

–      ⅛ cup (20g) rice flour

–      ¾ cup (100g) coconut sugar

–      ½ cup (45g) cocoa powder

–      1 tsp baking powder

–      ½ tsp salt

–      ½ cup coconut cream

–      ¼ cup olive oil

–      2 tsp apple cider vinegar

–      1 tsp vanilla extract

INSTRUCTIONS

1.     Preheat oven to 180°C. Grease and line an 8-inch round tin with a removable base.

2.     Whisk all dry ingredients together in a large bowl. In a separate jug, combine the wet ingredients and seed gel, then fold into the dry ingredients until just combined - the batter will be thick.

3.     Spoon into the tin and bake for 25 minutes, or until a skewer comes out clean. Cool completely, then level the top if domed. Reline the tin sides with a double layer of baking paper and return the cake flat side up. Refrigerate while you make the ganache.

LAYER 2: Chocolate Ganache

INGREDIENTS

–      200g dark chocolate broken into pieces (we used Bennetto 70% Organic Dark)

–      100g butter or vegan butter (we use Vutter), cold and chopped

–      100g coconut cream, at room temperature

INSTRUCTIONS (complete these steps in one go)

1.     Melt the chocolate in a heatproof bowl over a pot of barely simmering water, stirring until smooth. Remove from the heat.

2.     Stir in the cold butter pieces until fully melted - the mixture will thicken as it cools.

3.     Add the coconut cream (it must be at room temperature - cold cream can cause the ganache to seize) and stir until glossy and smooth.

4.     Pour over the cold cake in the tin. Refrigerate for at least 1 hour until fully set.

LAYER 3: Passionfruit

INGREDIENTS

–      1½ cups (375ml) fresh passionfruit pulp including seeds (about 10 fruit), or 250g frozen

–      1 cup coconut cream

–      1 tsp agar agar powder

–      ¼ cup maple syrup

–      ¾ tsp turmeric powder (for colour)

INSTRUCTIONS

1.     Combine all ingredients cold in a saucepan - adding agar to cold liquid before heating ensures it dissolves evenly. Bring to a simmer over medium heat, stirring constantly, and simmer for 3–4 minutes. Agar must reach a full simmer to activate properly. Remove from heat.

2.     Sieve immediately to remove seeds. Allow to cool, stirring every few minutes to prevent early setting. You want it at around 35-40°C - warm to the touch but not hot. Too hot and it will melt the ganache; too cool and it will start to set before you can pour it.

3.     Pour gently over the set ganache layer. Refrigerate for at least 2 hours or overnight until fully set.

4.     Remove from tin, peel away the baking paper, and decorate with fresh flowers and fruit.