Dark Chocolate, Coconut and Passion Fruit Mousse Cake
This impressive Brazilian cake is a true celebration dessert. Layers of moist chocolate sponge are soaked with coconut rum and filled with a light, tropical mousse made from passion fruit and coconut cream. The entire creation is enveloped in a glossy dark chocolate ganache and finished with toasted coconut and fresh passion fruit. It requires some chilling time but makes a spectacular centrepiece for any gathering, serving 12 people.
Ingredients
- 150ml vegetable oil plus extra for greasing
- 200g plain flour
- 8 tbsp cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 280g light brown soft sugar
- 200ml buttermilk
- 100ml strong coffee or espresso
- 2 tsp vanilla extract
- 2 large eggs
- 4 tbsp coconut rum liqueur (I used Malibu)
- toasted coconut shavings to serve (optional)
- 6 gelatine leaves
- 6 ripe passion fruits (the skin should be crinkled when ripe)
- 160g can coconut cream
- 85g golden caster sugar
- 2 tbsp coconut rum liqueur
- 300ml pot double cream
- 200g dark chocolate around 70% cocoa solids, finely chopped
- 300ml pot double cream
Method
- Preheat the oven to 180C/160C fan/gas 4. Lightly grease two 20cm cake tins and line them with baking parchment, ensuring the sides are lined to a depth of at least 5cm. Combine the flour, cocoa powder, baking powder, bicarbonate of soda, sugar and 1 tsp salt in a large bowl, mixing thoroughly to remove any sugar lumps.
- In a separate jug, measure the buttermilk, coffee, oil and vanilla. Whisk in the eggs until smooth. Pour this liquid mixture into the dry ingredients and whisk until you have a smooth batter. Divide the mixture evenly between the prepared tins. Bake for 25-30 mins until a skewer inserted comes out clean. Cool in the tins for 10 mins before transferring to a wire rack to cool completely.
- For the mousse, soak the gelatine leaves one by one in a bowl of cold water for 5 mins to soften. Halve the passion fruits and scoop the pulp into a sieve over a bowl. Press through to extract about 100ml of juice, reserving 1 tbsp of the seeds. Keep two empty passion fruit halves and discard the rest.
- Gently heat the coconut cream, passion fruit juice and sugar in a saucepan until simmering. Take off the heat and stir in the coconut rum liqueur. Squeeze water from the gelatine leaves and add them to the hot liquid, stirring until fully dissolved. Pour a little mixture into each reserved passion fruit half, place in a dish and chill. Let the remaining mixture cool to room temperature. Whip the double cream until it holds its shape, then gently fold in the passion fruit mixture in two additions.
- Line a deep 20cm cake tin with a double layer of cling film. Slice each cooled sponge horizontally in half. Drizzle each layer with 1 tbsp of coconut rum liqueur. Place one sponge layer, cut-side down, in the tin. Spread with a third of the mousse. Repeat the layers, finishing with a cake layer. Cover the top with cling film and chill for at least 4 hrs, or overnight.
- Once set, turn the cake out onto a stand so the base becomes the top. Peel off the cling film. Use a palette knife to smooth any excess mousse from the sides for a clean surface. Return the cake to the fridge.
- To make the ganache, place the chopped chocolate and cream in a pan. Warm gently, stirring occasionally, until you have a smooth, runny sauce. Allow it to cool and thicken at room temperature to a spreadable consistency.
- Take the cake from the fridge. Use a palette knife to spread the ganache evenly over the top and sides. Decorate with toasted coconut shavings if desired. Top with the chilled passion fruit halves and the reserved seeds. Chill until needed, but remove 1 hr before slicing to serve.
Nutrition (per serving)
Calories744 kcal
Fat53 g
Saturates26 g
Carbs52 g
Sugars36 g
Fibre4 g
Protein9 g
Sodium480 mg
Salt1 g
Recipe details
Skill levelA challenge
CategoryDessert
Cuisinebrazilian
