Special thank you to Amore di Mona for sponsoring this post.
Today I have a wonderful Chocolate Passion Fruit Entremet Cake recipe to share with you that I hope you love.
Last week I was looking at what fruit is in season at the moment and passion fruit really caught my eye getting my imagination going. I thought chocolate and passion fruit would create wonderful New Year’s Eve dessert, add a touch of colour and it’s just so different from all of my previous Christmas recipes.
The cake itself looks stunning and is such showstopper. I have adapted the recipe from my ever so popular Chocolate Raspberry Bavarois, but the bottom layer is a sponge cake rather than a raw base crust.
Please note that I’ve baked the base chocolate layer in a 7″ square cake tin and then cut out 6″ circle to fit snuggly into 6″ round cake tin with a removable base. That way the base layer is more even and looks neater.
The chocolate mousse layer is a simple combination of chocolate, oat cream and agar. And the passion fruit layer is a combination of fresh passion fruit, oat cream and agar. I’ve added little turmeric into this layer to make the yellow colour even more vibrant. It’s optional, but a little bit of turmeric powder won’t affect the taste in any way and will make the colour pop.
The recipe might look complicated but it’s fairly simple to make and you can make it on the day, although the flavours will develop even more the next day. The chocolate and passion fruit complement each other so beautifully in all the ways, flavours, colours and create the loveliest dessert.
I’m still inspired to create one more cake for New Year’s Eve and the flavour is going to be pineapple, what can I say, I’m in yellow/gold mood at the moment :)
Chocolate cake layer:
- 70g brown rice flour (1/2 cup)
- 35g sunflower seeds (1/4 cup), ground into flour consistency
- 2tbsp tapioca flour
- 2tbsp cacao/cocoa powder
- 50g rapadura sugar (1/3 cup)
- ½tsp baking powder
- ½tsp bicarbonate of soda
- ¼tsp cinnamon
- pinch sea salt
- 2tbsp ground flaxseed + 6tbsp water
- 60ml olive oil (1/4 cup)
- 80ml plus more as needed plant milk (1/3 cup)
- 1tsp apple cider vinegar
- 1tsp vanilla extract
Chocolate mousse layer:
- 150g dark vegan chocolate (5.3oz)
- 240ml oat cream (1 cup)
- 1tbsp agar flakes
- 1tbsp maple syrup
Passion fruit mousse layer:
- 240ml passion fruit pulp including seeds from about 8 passion fruits (1 cup)
- 240ml oat cream (1 cup)
- 3tbsp agar flakes
- 2tbsp maple syrup
- little turmeric powder (optional)
- passion fruit
- chocolate shards
- Chocolate cake layer:
- Mix 2tbsp ground flaxseed with 6tbsp water and set aside to thicken.
- Preheat the oven to 180°C (350F)
- Grease and line 7" square cake tin with removable base.
- In a large bowl whisk together brown rice flour, ground sunflower seeds, tapioca, cacao, sugar, baking powder, bicarbonate of soda, cinnamon and salt. Set aside.
- In a small bowl whisk together flax eggs, olive oil, plant milk, apple cider vinegar and vanilla.
- Add the wet mix to the dry mix and mix until well combined. You should have pourable muffin consistency. Add little more milk as needed.
- Spoon the mixture into lined cake tin and bake for about 20 minutes or until a cocktail stick comes out clean. Remove from the oven and leave to cool down.
- Use the outside of 6" round cake tin with removable base as a guide to cut out 6" circle. It should fit tightly inside the tin. Place at the base and set aside.
- Chocolate mousse layer:
- Finely chop dark chocolate, place into a medium bowl and set aside.
- Pour oat cream and maple syrup into a small pot, stir in agar flakes, bring to a boil and leave to simmer for about 5 to 10 minutes stirring frequently until the flakes have dissolved. Stir in the chopped chocolate and mix until completely melted. Now carefully pour onto the base layer. Place into fridge for about half hour to set while you make the next layer.
- Passion fruit mousse layer:
- Cut and scoop out the pulp including the seeds from 8 passion fruits. You should have about 240ml (1 cup)
- Place it into medium pot, add oat cream, maple syrup and pinch of turmeric and stir in agar flakes. Bring to a boil and leave to simmer for about 10 to 15 minutes stirring frequently until the flakes have dissolved.
- Take off the heat and now press the mixture through a mesh sieve discarding the seeds. Leave to slightly cool down before carefully pouring on top of the chocolate mousse layer. Place back into fridge to set.
- Once set gently remove the cake from the cake tin and place onto a cake stand. Top with more passion fruit, chocolate shards and flowers.
- Store in fridge.
I've baked the chocolate cake layer in a 7" square cake tin and then cut 6" circle to create the base for the cake.
If you're using agar powder 1tbsp of agar flakes = 1tsp of agar powder