You ever have one of those days where you want something comforting, but also kinda fancy? Like, you want chocolate, because of course you do, but you also want something bright and zippy that wakes you up. That was me last Tuesday.
This cake is the answer to that feeling. It’s a super rich, moist chocolate cake with a bright, tangy passionfruit curd filling that cuts right through the richness. I’m going to show you exactly how to make it, and trust me, it’s way easier than it looks. You’ll end up with a cake that makes people’s eyes go wide.
What You’ll Need
Getting your ingredients ready first is probably the single best thing you can do in baking. It’s what we call “mise en place” in the restaurant world, which is just a fancy French way of saying “get your stuff together.” It stops that mid-recipe panic when you realize you’re out of eggs.
For the Chocolate Cake Layers
This cake is all about being moist and chocolatey. The coffee in here doesn’t make it taste like coffee, it just makes the chocolate taste more like itself. It’s a neat little trick.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 ¾ cups |
| Granulated sugar | 2 cups |
| Unsweetened cocoa powder | ¾ cup |
| Baking soda | 2 teaspoons |
| Baking powder | 1 teaspoon |
| Salt | 1 teaspoon |
| Buttermilk, room temp | 1 cup |
| Vegetable oil | ½ cup |
| Large eggs, room temp | 2 |
| Vanilla extract | 2 teaspoons |
| Hot coffee, strong | 1 cup |
For the Passionfruit Curd Filling
Fresh passionfruit is best, but don’t sweat it if you can’t find it. A good quality frozen pulp works just fine. You’re looking for that super tart flavor.
| Ingredient | Amount |
|---|---|
| Passionfruit pulp | ½ cup |
| Granulated sugar | ¾ cup |
| Large egg yolks | 4 |
| Unsalted butter, cubed | ¼ cup |
| Pinch of salt | ⅛ teaspoon |
For the Chocolate Ganache Frosting
This is the easiest frosting you will ever make. Just two ingredients, but it feels so luxurious. The key is using chocolate you’d actually want to eat by itself.
| Ingredient | Amount |
|---|---|
| Semi-sweet chocolate chips | 12 ounces |
| Heavy whipping cream | 1 cup |
Pro Tips from My Kitchen
I’ve made this cake more times than I can count, and I’ve messed it up in almost every way possible. Here are a few things I learned so you don’t have to.
- Don’t Skip the Hot Coffee. Seriously. Pouring the hot coffee into the cake batter at the end does two things. It “blooms” the cocoa powder, which basically unlocks a deeper chocolate flavor. It also makes the batter very thin, which feels wrong, but it’s the secret to a super moist cake. Just pour it in slowly and mix gently.
- Strain Your Curd. After you cook the passionfruit curd, you might see tiny little bits of cooked egg. It happens to everyone. Pouring the finished curd through a fine-mesh strainer into a clean bowl is a non-negotiable step. It guarantees your filling is silky smooth, and nobody wants lumpy curd.
- Temperature is Everything for Ganache. Your heavy cream needs to be hot, but not boiling over. You want it just steaming enough to melt the chocolate chips. Then, let the hot cream sit on the chocolate for a full five minutes without touching it. Don’t stir! Let the heat do the work. After five minutes, it will stir into a perfectly smooth ganache. If you rush it, it can get grainy.
The Tools for the Job
You don’t need a bunch of fancy equipment for this. A little bit of elbow grease works just as well as a stand mixer, but a mixer sure makes it easier.
- Two 8-inch round cake pans
- Parchment paper
- Mixing bowls (a few different sizes)
- Stand mixer or electric hand mixer
- Whisk
- Rubber spatula
- Small saucepan
- Fine-mesh strainer
- Offset spatula (for frosting)
Let’s Make This Cake, Step by Step
Alright, let’s get into it. I like to break this down into three parts: making the cake, making the filling, and then putting it all together. It feels less overwhelming that way.
Part 1: The Rich Chocolate Cake
Step 1: First thing, get that oven preheating to 350°F (175°C). Take your two 8-inch cake pans, rub them with butter or spray them, and then drop in a circle of parchment paper at the bottom. This guarantees your cakes will pop right out.
Step 2: In a big bowl (or the bowl of your stand mixer), dump in all the dry stuff: the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Just give it a quick whisk to mix it all up.
Step 3: Now for the wet ingredients. In a separate, medium-sized bowl, whisk together the buttermilk, oil, eggs, and vanilla. Make sure the eggs are well beaten in.
Step 4: Pour the wet ingredients into the big bowl of dry ingredients. Mix everything on low speed until it’s just combined. Scrape down the sides of the bowl with a spatula to make sure you get everything. Don’t overmix it here—a few lumps are okay.
Step 5: Here comes the coffee trick. Slowly, and I mean slowly, pour the hot coffee into the batter while mixing on low. The batter will get very thin, like pancake batter. This is exactly what you want.
Step 6: Carefully divide the batter evenly between your two prepared cake pans. I usually just eyeball it. Bake for 30 to 35 minutes. You’ll know they’re done when a toothpick stuck in the center comes out clean.
Step 7: Let the cakes cool in the pans for about 15 minutes before you flip them out onto a wire rack. Peel off the parchment paper and let them cool completely. And I mean completely. Don’t even think about frosting a warm cake unless you want a melted mess.
Part 2: The Tangy Passionfruit Curd
You can do this part while the cakes are baking or cooling.
Step 1: Find a small saucepan. Whisk together the passionfruit pulp, sugar, and egg yolks in the pan. Do this before you put it on the heat.
Step 2: Place the saucepan over medium-low heat. Now you have to stir. And keep stirring. Don’t walk away. Use a whisk or a rubber spatula and constantly scrape the bottom of the pan.
Step 3: After about 5-8 minutes, the mixture will thicken up enough to coat the back of a spoon. When you can draw a line through it with your finger and the line stays, it’s done.
Step 4: Immediately take it off the heat. Add the cubed butter and the pinch of salt, and stir until the butter is completely melted and the curd is smooth.
Step 5: Pour the curd through that fine-mesh strainer into a clean bowl. This is the pro move! Cover the curd with plastic wrap, pressing the plastic directly onto the surface so a skin doesn’t form. Pop it in the fridge to chill for at least an hour.
Part 3: The Ganache and Assembly
This is the fun part, where it all comes together.
Step 1: Place your chocolate chips in a heatproof bowl. Set it aside.
Step 2: Pour the heavy cream into a small saucepan and heat it over medium heat until it just starts to gently simmer around the edges. Don’t let it boil.
Step 3: Pour the hot cream directly over the chocolate chips. Do not stir! Just let it sit for 5 minutes. Go check your phone or something. Let the heat work its magic.
Step 4: After 5 minutes, grab a whisk and start stirring from the center of the bowl in small circles, working your way out. It will transform into a smooth, glossy ganache. Let it cool at room temperature for about 30-45 minutes to thicken up to a spreadable consistency.
Step 5: Time to build. Place one of your completely cooled cake layers on a plate or cake stand. Create a “dam” of ganache around the top edge of the cake layer using a piping bag or a spoon. This will keep the curd from spilling out.
Step 6: Spoon the chilled passionfruit curd into the center of the dam and spread it evenly.
Step 7: Gently place the second cake layer on top. Use the rest of your ganache to frost the top and sides of the cake. You can make it super smooth with an offset spatula, or you can make pretty swirls with the back of a spoon. I usually go for the swirls because it looks rustic and hides any mistakes.
Possible Substitutions and Variations
Sometimes you just don’t have everything on hand, and that’s okay.
- No Buttermilk? No problem. Just measure out 1 cup of regular milk and stir in 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes, and you’ve got a perfect buttermilk substitute.
- Passionfruit Alternatives: If you can’t find passionfruit, lemon curd or even raspberry jam would be a great filling here.
- Go Darker: If you love dark chocolate, feel free to use bittersweet chocolate chips (60-70% cacao) for the ganache instead of semi-sweet.
Tips for Leftovers and Storage
This cake needs to be stored in the refrigerator because of the fresh curd filling. Keep it in an airtight container (or just covered well) and it will stay delicious for up to 4 days.
Honestly, I think it tastes even better on day two after the flavors have had a chance to meld together. It also slices much cleaner when it’s fully chilled.
Frequently Asked Questions
Q1. My cake layers domed on top. How do I get them flat?
Ans: It’s super common! Just take a long serrated knife (like a bread knife) and gently slice off the domed top to level it out. You can snack on the scraps, that’s the baker’s treat.
Q2. My passionfruit curd is runny and won’t set up. What did I do wrong?
Ans: You probably just didn’t cook it long enough. It really needs that time on the heat to thicken. You can try putting it back on the stove over low heat and stirring constantly for a few more minutes until it passes the back-of-the-spoon test.
Q3. Can I make this cake ahead of time?
Ans: Absolutely. You can bake the cake layers, let them cool completely, then wrap them tightly in plastic wrap and store them at room temperature for up to two days. The curd can also be made two days ahead and kept in the fridge. Then, just make the ganache and assemble on the day you want to serve it.
Q4. Can I use a 9-inch pan instead of an 8-inch?
Ans: You can, but your layers will be thinner and will bake faster. Start checking them for doneness around the 25-minute mark instead of 30.
Wrapping Up
There you have it. A cake that sounds complicated but is really just three simple parts put together. That first bite—with the deep chocolate, the punch of tart fruit, and the silky ganache—is just so good. It’s the kind of dessert that makes you close your eyes for a second.
So give it a try. Don’t be afraid to make a mess; flour on the counter just means good things are happening. When you make it, I’d love to hear how it went. Drop a comment below and tell me about your creation or ask any questions you have. I’m here to help.
