Chocolate Passionfruit Mousse Cake
Indulge in this luxury, decadent Chocolate Passionfruit Mousse Cake. The moist, rich chocolate layer pairs perfectly with the silky, tangy passionfruit mousse. It is finished with a glossy melted chocolate topping and served as dessert.
Servings: 8 people
Calories: 286kcal
Equipment
- 7' Cake tin
- Cake ring
- Acetate
- Electric hand held whisk
Ingredients
Chocolate cake
- 117 g (¾ cup) all‑purpose flour, sifted
- 26 g (¼ cup) cocoa powder, sifted
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 90 g (½ cup) packed light brown sugar
- 50 g (¼ cup) caster sugar
- ⅙ teaspoon salt a small pinch
- 1 large egg
- 56 ml (¼ cup) vegetable oil
- 83 ml (⅓ cup) buttermilk
- ½ teaspoon pure vanilla extract
- 112 ml (½ cup) hot coffee
Passionfruit Mousse
- 300 g (1 cup) sweetened condensed milk
- 200 g (¾ cup) strained passionfruit pulp/juice
- 300 ml (1¼ cups) double cream, cold
- 7 g (2¼ teaspoons) powdered gelatin
- 35 g (2½ tablespoons) cold water (to bloom gelatin)
Topping (Optional)
- ¼ cup of melted dark chocolate
- 3 passionfruit slices
- Mint leaf
Instructions
Chocolate Cake
- Preheat the oven to 190°C/ 375°F/Gas Mark 5. Line and lightly grease one 7" tin.
- In a bowl, combine all‑purpose flour, baking powder, baking soda, salt, unsweetened cocoa powder, brown sugar, and caster sugar. Whisk until evenly combined.
- In a separate bowl, add eggs, oil, buttermilk, and vanilla. Whisk for 1–2 minutes until smooth.
- Add the flour mixture to the wet ingredients and gently fold.
- Slowly pour in the hot coffee while mixing. Mix until just combined.
- Pour the batter into the prepared tin and bake for 30–40 minutes, or until a skewer inserted in the centre comes out clean.
- Remove from the tin and cool completely upside down on a rack.
Passionfruit Mousse
- Bloom the powdered gelatin in cold water for 5–10 minutes.
- Microwave the bloomed gelatin for 5–10 seconds until fully dissolved.
- In a large bowl, combine sweetened condensed milk and strained passionfruit pulp/juice. Whisk until smooth.
- Add 2–3 tablespoons of the passionfruit mixture to the dissolved gelatin and stir.
- Pour the gelatin mixture back into the main passionfruit mixture and whisk to combine.
- Whip the double cream for 2-3 minutes or until medium-to-stiff peaks form.
- Fold the whipped cream into the passionfruit mixture until airy and fully combined.
- Place the cooled cake inside a cake ring lined with acetate.
- Pour the passionfruit mousse over the cake.
- Refrigerate for at least 6 hours, preferably overnight for the best results.
- Remove the acetate and cake ring once set.
- Pour cooled, melted chocolate over the top and spread gently for a glossy finish.
- Optional: Decorate with passionfruit slices, a drizzle of pulp and mint leaves.
- Slice and serve this luxurious chocolate passionfruit mousse cake.
Video
Notes
- Frosting /Topping: Use dark, milk, or semi‑sweet chocolate for the melted chocolate topping, depending on how intense you want the flavor.
- Passionfruit: Use strained passionfruit pulp or juice to avoid seeds if you prefer a smooth mousse.
- Gelatin: Ensure the gelatin is fully bloomed in cold water and completely dissolved for a stable mousse. Warm the bloomed gelatin for 5–10 seconds to melt it fully before mixing.
- Weighing Scale: Measure all ingredients with a scale for the most accurate and consistent results.
Nutrition
Serving: 136g | Calories: 286kcal | Carbohydrates: 35.31g | Protein: 4.45g | Fat: 15.35g | Saturated Fat: 10.597g | Polyunsaturated Fat: 0.583g | Monounsaturated Fat: 3.288g | Trans Fat: 0.006g | Cholesterol: 48mg | Sodium: 176mg | Potassium: 263mg | Fiber: 1.4g | Sugar: 21.29g | Vitamin A: 295IU | Vitamin C: 8.3mg | Calcium: 83mg | Iron: 1.45mg