Chocolate And Passionfruit Layer Cake Recipe

Name: Chocolate And Passionfruit Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter, for greasing; 2 x; 150ml (2/3 cup) heavy cream; 1 tbsp confectioners' sugar; 10 tbsp; , with or without seeds; 50g (1/4 cup/1/2 stick) butter; 100g (3 1/2oz) dark chocolate, chopped; 75g (2/3 cup) confectioners' sugar; 1 tsp milk; Sprinkle of chocolate shavings, to decorate; 2 [20cm (8-inch)] round tins

Servings: persons

Butter, for greasing
2 x
150ml (2/3 cup) heavy cream
1 tbsp confectioners' sugar
10 tbsp
, with or without seeds
50g (1/4 cup/1/2 stick) butter
100g (3 1/2oz) dark chocolate, chopped
75g (2/3 cup) confectioners' sugar
1 tsp milk
Sprinkle of chocolate shavings, to decorate
2 [20cm (8-inch)] round tins

1
Preheat the oven to 180u00b0C/160u00b0C fan/gas 4/350u00b0F then grease two 20cm (8-inch) tins and line with baking parchment.
2
Make two batches of My Favorite Chocolate Cake recipe and use it to fill the tins.
3
Bake for 25-30 minutes until risen and a skewer inserted comes out clean. Leave to cool in the tin for ten minutes before turning out onto a cooling rack.
4
Whip the cream and confectioners' sugar together in a small bowl until it forms soft peaks and holds its shape when mixed. Be careful to stop when it reaches soft peaks or you might over-whip the cream, which will ruin the finished cake.
5
Spread the whipped cream all over the top of one of the cake layers, then cover with spoonfuls of passionfruit curd. Carefully sandwich the second layer on top of the first.
6
To make the icing, melt the butter and chocolate together in a microwave or in a heatproof bowl over a pan of simmering water. Remove from the heat and mix in the confectioners' sugar and the milk, then use a palette knife to spread it over the top of the cake. Sprinkle over chocolate shavings before serving. Keep any leftover cake in the fridge, where it will keep well for 2-3 days.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Butter, for greasing, 2 x, 150ml (2/3 cup) heavy cream, 1 tbsp confectioners' sugar, and more.

Yes, Chocolate And Passionfruit Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate And Passionfruit Layer Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions