Description
This Secret Chocolate Cake with Passion Fruit Mousse is a luscious and unique dessert combining the rich, moist texture of chocolate cake soaked in a delicate chocolate syrup with a smooth, tangy passion fruit mousse topping. Perfect for celebrations or a special treat, this cake is sure to impress with its harmonious blend of flavors and creamy finish.
Ingredients
Scale
Cake:
- 4 eggs
- 1 cup sugar
- ½ cup melted butter
- 1 cup milk
- 2 cups wheat flour
- ½ cup cocoa powder
- 1 tablespoon baking powder
Chocolate Syrup:
- 1 cup milk
- 1 tablespoon sugar
- 2 tablespoons cocoa powder
Passion Fruit Mousse:
- 1 cup concentrated passion fruit juice
- 1 can condensed milk (approx. 395g)
- ½ box cream (about 100ml)
- 1 cup powdered milk
Instructions
- Prepare the Cake: Preheat your oven to 180°C (350°F) and grease a baking mold to prevent the cake from sticking.
- Mix Wet Ingredients: In a large bowl, combine the eggs, sugar, melted butter, and milk. Mix until the batter is smooth and well incorporated.
- Add Dry Ingredients: Gradually sift in the wheat flour, cocoa powder, and baking powder, mixing thoroughly to form a consistent batter.
- Bake the Cake: Pour the batter evenly into the greased baking mold. Bake in the preheated oven for about 40 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the Chocolate Syrup: While the cake is baking, combine 1 cup of milk, 1 tablespoon of sugar, and 2 tablespoons of cocoa powder in a saucepan.
- Heat the Syrup: Gently warm the mixture over low heat, stirring continuously until it is well blended and slightly thickened but not boiling.
- Soak the Cake: After removing the cake from the oven, and while still warm, poke holes throughout the cake’s surface using a fork or skewer. Pour the warm chocolate syrup evenly over the cake, allowing it to soak in fully.
- Prepare the Passion Fruit Mousse: Combine the concentrated passion fruit juice, condensed milk, cream, and powdered milk in a blender or mixer. Blend until the mixture is creamy, smooth, and homogenous.
- Assemble the Cake: Spread the prepared passion fruit mousse evenly over the soaked cake to cover the entire surface.
- Chill the Cake: Refrigerate the assembled cake for at least 3 hours, or until the mousse is set and firm.
- Serve: Once chilled and set, slice the cake into servings and serve chilled for the best flavor experience.
Notes
- Ensure the cake is still warm when pouring the chocolate syrup for better absorption and moistness.
- The passion fruit mousse can be adjusted for sweetness by varying the amount of condensed milk.
- Use concentrated passion fruit juice for a vibrant and tangy flavor; fresh juice typically won’t provide the same intensity or mousse consistency.
- Cover the cake while chilling to avoid absorbing refrigerator odors.
- This cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
