Domestic Sluttery is five years old! Hurrah! Which calls for a celebration. Whilst we shall most definitely be quaffing cocktails a-plenty at DSHQ, a leviathan of a cake is also in order. We could have made a cake suitable for a kid's party, or (our favourite) one that's gin themed, but instead, here's a crowd pleaser of a cake that contains some of our favourite things: dark chocolate, whipped white chocolate cream and good dash of passion (fruit).*
*laboured analogy klaxon
Double Chocolate Passion Fruit Cake
You will need:
For the cake:
- 150g good quality dark chocolate
- 3 heaped tbsp cocoa powder
- 175g butter
- 4 free-range eggs
- 300g caster sugar
- 175g self-raising flour
- 1/2 tsp baking soda
- 3 tbsp plain or Greek yoghurt
For the icing and filling:
- 100g good quality white chocolate
- 150ml double cream
- 2 ripe passion fruits
- Preheat the oven to 180C/350F/Gas Mark 4. Grease and line two 20cm cake tins.
- Chop the chocolate roughly and place in a large bowl with the cocoa powder.
- In a small saucepan, melt the butter.
- Pour the butter over the chocolate and cocoa, stirring until smooth and combined. (Give it a 10 second blast in the microwave if it hasn't all melted)
- In a separate bowl, whisk together the eggs and caster sugar, then pour into the chocolate mixture and stir until well combined.
- Gently fold in the flour and baking soda, the stir in the yoghurt.
- Spoon into the cake tins and bake for 30-35 minutes. Allow to cool in the tins for a few minutes before turning out onto a wire rack to cool completely.
- Break the white chocolate into small pieces and place in a bowl.
- Heat the cream in a saucepan until hot, but not boiling.
- Pour over the white chocolate, stirring until it has melted.
- Allow to cool for a few minutes, before whipping with an electric hand whisk or similar until stiff.
- Cut the passion fruits in half and scoop out the pulp.
- Using a pallet knife, smooth the icing over one half of the cake, followed by half of the passion fruit.
- Sandwich on the top of the cake, decorate with the remaining white chocolate cream and a swirl of passion fruit.