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Passionfuit Choc-Chip Layer Cake

An amazing layer cake with flavours that are out of this world.
Prep Time2 hrs
Cook Time2 hrs
Total Time1 d
Servings: 16
Author: Lisa@mummymade.it

Ingredients

Choc-Chip Cake

  • 6 Eggs separated (best at room temperature)
  • 1/2 Cup Maple Syrup
  • 1 Tablespoon Vanilla Extract
  • 1/2 Cup minus 1/2 Tablespoon Milk of Choice
  • 1/2 Tablespoon Vinegar or Lemon Juice
  • 3/4 Cup Coconut Flour
  • 2 teaspoons Baking Powder
  • 100 grams Chocolate chips see recipe below

Chocolate

  • 1/4 cup Coconut Oil
  • 1 tablespoon Maple Syrup
  • 1/4 cup Cocoa
  • Optional; 1/2-1 teaspoon of Vanilla Extract for a sweeter, less bitter, chocolate

Chocolate Crumbs

  • 1/4 Cup Almond Meal
  • 1 Tablespoon + 1/2 teaspoon Arrowroot
  • 1/3 Cup Cocoa
  • 1 1/2 Tablespoons Maple Syrup
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Coconut Oil melted
  • 1/2 teaspoon Vanilla Extract

Passionfruit Curd

  • Makes approximately 2 cups this recipe only uses 1 1/2. Devour the left overs yourself!
  • 3 Eggs
  • 2 Egg Yolks
  • 1/2 Cup Maple Syrup Honey could be substituted but I haven't tried it
  • 2/3-3/4 Cup Passionfruit pulp fresh is best-the canned stuff contains loads of sugar
  • 1/2 Cup Coconut Oil softened (not melted)
  • 1 3/4 teaspoons Gelatine

Chocolate Cream

  • 1 can Coconut Cream 400ml Can, can opened and left in the fridge overnight
  • 2 Tablespoons Cocoa
  • 1 1/2 Tablespoons Maple Syrup
  • 2 teaspoons Vanilla Extract

Construction

  • 1 Passionfruit
  • Left over Chocolate Crumbs and Chocolate for decoration

Instructions

Choc-Chip Cake

  • Preheat the oven to 175C/350F.
  • Line and grease a 32cm x 27cm baking tray (a similar size will be fine. Just make sure you'll be able to cut at least 1 3/4 circles out the size of the springform tin you will be using. The rest if the circles will be made from the left over cake).
  • If not already done so, make the chocolate and allow to set in the freezer for at least 30 minutes.
  • Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment.
  • Whisk the egg whites on medium/high until soft peaks form.
  • Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed,
  • Continue whisking on medium/high and add the vanilla extract.
  • Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated.
  • In a small bowl combine the milk and vinegar.
  • Whilst still whisking, pour the milk mix into the egg mixture.
  • In a separate bowl, lightly whisk the coconut flour and baking powder together. Ensure that the coconut flour has no lumps in it.
  • Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour).
  • Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients.
  • Gently stir in the chocolate chips by hand. Do not over mix as they will start to melt.
  • Pour the cake mixture into the prepared tin and bake for 18 minutes, or until cooked through.
  • Remove from oven and allow to cool in the tray.

Chocolate

  • Over a very low heat, melt the Coconut oil in a saucepan.
  • Add the maple syrup and stir
  • Add the cocoa and whisk to combine.
  • Allow to thicken slightly, but DO NOT boil or over heat (as this causes the coconut oil to separate).
  • Place in lined dish and freeze until set (approximately 30 minutes)
  • Store in the freezer

Chocolate Crumbs

  • Preheat the oven to 150C/300F.
  • Line and grease a baking tray.
  • Combine the almond meal, arrowroot, cocoa, maple syrup and salt in a bowl of a kitchen stand mixer and mix on low until mixed together (alternatively do this by hand and use your strong biceps).
  • Add the coconut oil and mix until combined.
  • The mixture will form small clumps, similar to a crumble mixture, rather than a normal doughy mixture.
  • Spread the mixture over the baking tray and bake for 15-20 minutes, or until crispy (but not burnt!).
  • Allow the crumbs to cool on the tray. Break up the crumbs into small pieces if they have stuck together. Wait to cool completely before using.
  • Store in an air tight container if not using straight away.

Passionfruit Curd

  • Place the eggs, egg yolks, maple syrup and passionfruit pulp in a heat proof bowl and whisk by hand until combined.
  • Bring a saucepan of water to a simmer then place the heat proof bowl over the saucepan.
  • Make sure the bottom of the bowl doesn't touch the simmering water.
  • Warm the curd mixture gently and add the coconut oil 1 spoonful at a time, whisking each spoonful in and only adding the next spoonful once the previous has been whisked in.
  • The coconut oil may look to separate so continue to whisk until the mixture thickens.
  • Whilst the curd is still warm; sprinkle the gelatine over 2 Tablespoons of water.
  • Allow the gelatine to 'bloom' (i.e. leave to sit for 5 minutes).
  • Stir the gelatine into the warm curd until dissolved.
  • Using a food processor or hand blender, blend the curd until smooth.
  • Allow the curd to cool before using.
  • The cooled curd may need to briefly whisked to make it spreadable.
  • Store the curd in the fridge.

Chocolate Cream

  • Remove the can of coconut cream from the fridge and spoon out the thickened cream from the top of the can into a kitchen stand mixer bowl fitted with a whisk attachment (or use a hand blender). This should measure approximately 1 1/2 cups of unwhipped cream.
  • Discard the watery remains from the can.
  • Add the maple syrup and vanilla extract and whip until thick (allow between 5-10 minutes).
  • Shift the cocoa over the cream and whip until incorporated.
  • Store the cream in the fridge.
  • The cream will thicken in the fridge.

Construction

  • This cake can be constructed in either a 5 or 6 inch springform cake tin. I have used a 6 inch tin.
  • Take the bottom of the chosen tin and cut 2 circles from the choc-chip sheet cake. Make sure at least 1 of the circles is complete. The scraps will be used to complete the 2nd circle (if needed) and form the 3rd, bottom layer.
  • Take a 6 or 5 inch spring form tin and line the bottom with baking paper. Line the sides of the tin as well, ensuring that the paper goes above the level of the tin edges (you can always add the 2 layer if needed during construction). Make sure the paper is greased.
  • Using the scraps of the cake, press the pieces into the bottom of the cake tin to fill the bottom of the spring form tin. It won't look pretty but it doesn't matter as there will be 7 layers on top and it will never be seen.
  • Take the pulp from 1/2 a Passionfruit and spread evenly over the cake.
  • Spread 3/4 Cup of Passionfruit Curd evenly over the cake to the sides if the tin.
  • Sprinkle 1/2 the Chocolate crumbs over the curd.
  • Place the cake in the fridge for 30 minutes to allow the curd to set (this prevents the Chocolate cream from spreading into the Curd).
  • Spread 1/2 a cup of Chocolate cream evenly over the Curd to the sides of the tin.
  • Place a piece of cake on top of the chocolate cream (keep the best circle of cake for the top layer).
  • Repeat the process again as above.
  • Place the best circle of a cake on top of the Chocolate cream and spread the remaining Chocolate Cream on top; smoothing it out.
  • Sprinkle some Chocolate and Chocolate Crumbs on top of the cake for decoration.
  • Place the cake in the freezer for a minimum of 5 hours (you can leave it there for up to 1 day). This helps to set the layers of the cake.
  • Remove the cake from the freezer and allow it to defrost either in the fridge or at room temperature (not if it's a hot day) for at least 5 hours. Because the recipe uses Coconut Oil (instead of butter) it will freeze hard and may take longer to defrost. If you have time, allow more than 5 hours if you plan to defrost the cake in the fridge.
  • Slice the cake into pieces and serve.
  • Store the cake in the fridge after serving.

Notes

Adapted from Mumofuku Milk Bar