Description
Indulge in the luxurious experience of this Secret Chocolate Cake with a delightful Passion Fruit Mousse. Layers of rich chocolate cake are paired with a light and tangy passion fruit mousse, creating a perfect balance of flavors that will impress any dessert lover.
Ingredients
Scale
For the Chocolate Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup buttermilk
- ½ cup hot water
- ¼ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
For the Passion Fruit Mousse:
- 1 cup passion fruit pulp (fresh or frozen, thawed)
- ½ cup granulated sugar
- 2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 1 cup heavy cream (cold)
- ½ teaspoon vanilla extract
Optional Garnish:
- Dark chocolate shavings
- fresh mint
- extra passion fruit pulp
Instructions
- Make the Cake: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan and line the bottom with parchment paper. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the buttermilk, hot water, oil, egg, and vanilla extract. Mix until smooth and well combined. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan, then turn out onto a rack. Chill if needed before layering.
- Make the Passion Fruit Mousse: In a small saucepan over low heat, combine the passion fruit pulp and sugar, stirring until the sugar dissolves. In a small bowl, sprinkle gelatin over cold water and let sit for 5 minutes to bloom. Add the gelatin to the warm passion fruit mixture and stir until fully dissolved. Let cool to room temperature. In a separate bowl, whip the heavy cream with vanilla until stiff peaks form. Gently fold the cooled passion fruit mixture into the whipped cream in batches until fully incorporated.
- Assemble: Slice the cooled chocolate cake horizontally to create two layers (optional for layering). Spread or pipe the mousse on top of the cake (or between layers if slicing). Smooth the top and refrigerate for at least 4 hours or until set.
- To Serve: Top with chocolate shavings, a drizzle of extra passion fruit pulp, and fresh mint if desired.
Notes
- This cake can be made 1 day in advance and kept chilled.
- You can use a boxed chocolate cake mix for a shortcut.
- For extra richness, brush the cake with a bit of passion fruit syrup before adding the mousse.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
