Whenever I made Chocolate Cakes, I always pair them with the standard dark chocolate ganache and either Oreos/ Peanut butter/ Speculoos/ Raspberry ( depending on my mood) but this time round I had loads of apples and Passionfruit in the fridge.
So an idea was born. Or more accurately, a flavor combination was born. Dark Chocolate Cake with Chunky Apple Passionfruit filling and a sweet cream cheese frosting . I used coconut oil in place of the usual oil in the batter and the smell of the cake when taken out of the oven was out of this world.
If you have not tried baking with coconut oil, you really should give it a go. It gives baked goods such a nice fragrance. If you’re a fan of coconut, this cake will no doubt sweep you away. I promise.
The Passionfruit filling provides a tangy taste and helps cut back the sweetness of the cake. I find that chocolate goes really well with berries ( Anybody concur?). My favourite berry to pair with chocolate is hands down raspberries but this time Passionfruit was a refreshing change. The chunky apple bits in the filling was also such a delight to bite into.
This cake comprises of 2 layers of dark chocolate fudge cake and 1 layer of vanilla cake. The cakes are baked with Bob Red Mill Gluten Free 1-1 baking flour ( The best seriously as it still retains the fluffiness and moistness of cakes). I also had some vanilla cake left so I thought I might switch the cake up a little and have the center layer replaced by a lighter color for contrast. The recipe below is for 3 layers of chocolate cake. No hard and fast rule when it comes to making cakes.
What’s your favourite cake or dream cake. Feel free to include them in the comments below. Hope you check out this recipe. It was indeed a delight to eat.
Dark Chocolate Fudge Cake ( To make 5” Round cake)- Adapted from Sally
110g Bob’s Gluten Free 1-1 Baking flour (For GF option)
150g castor sugar
30g unsweetened cocoa powder (not dutch processed)
1/2 teaspoon baking powder
1 teaspoons baking soda
1/2 teaspoon salt
120ml buttermilk ( I use 1/2 cup milk + 1 tsp of white vinegar and let it sit for 5 min)
60ml coconut oil
1 large eggs, at room temperature
120ml freshly brewed strong hot coffee
1) Preheat oven to 350F degrees.
2) Butter & flour 3 5 inch round cake pans
3) Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
4) Using a handheld or stand mixer on high speed, mix the milk, oil, room temperature eggs, in a large bowl until combined.
5) Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be VERY thin. This is ok.
6) Pour the batter into prepared baking pans and bake for 23-27 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before frosting.
Apple Passionfruit Filling:
2 ½ cups Granny Smith apples (about 2 apples), peeled and chopped into cubes
1 teaspoons lemon juice
¼ cup granulated sugar
¼ cup light brown sugar
2 tablespoons cornstarch
1 cup water
Pinch of salt
Pulp of 1 passionfruit
1) Mix chopped apples with lemon juice and set aside.
2) In a medium saucepan, combine sugar, cornstarch and salt.
3) Add water and stir to combine. Bring to a boil.
4) Once water is boiling, add apples and continue to simmer until apples are soft and tender.
5) Set aside to cool completely ( I usually refrigerate the filling overnight).
6) Mix in the pulp of 1 passionfruit.
Assemble the Cake
1) Place one layer of chocolate cake on a cake board
2) Fill cream cheese into a piping bag with a round circle tip and pipe around the borders of the cake
3) Fill the middle of the cake with the apple and passionfruit filling
4) Use a spatula to spread the filling until its even level with the frosting
5) Add your second layer of cake and repeat steps 3-4
6) Conclude with the last layer.
7) Frost the entire cake with remaining frosting.
8) Set in the fridge to chill for at least 2 hours before slicing.
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