Let Her Eat Cake: Double Chocolate Passion Fruit Cake

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

Make it!

The cake:

1. Preheat the oven to 180C/350F/Gas Mark 4. Grease and line two 20cm cake tins. 
2. Chop the chocolate roughly and place in a large bowl with the cocoa powder. 
3. In a small saucepan, melt the butter. 
4. 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)
5. In a separate bowl, whisk together the eggs and caster sugar, then pour into the chocolate mixture and stir until well combined. 
6. Gently fold in the flour and baking soda, the stir in the yoghurt.
7. 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. 

The icing:

1. Break the white chocolate into small pieces and place in a bowl.
2. Heat the cream in a saucepan until hot, but not boiling. 
3. Pour over the white chocolate, stirring until it has melted. 
4. Allow to cool for a few minutes, before whipping with an electric hand whisk or similar until stiff.
5. Cut the passion fruits in half and scoop out the pulp.
6. Using a pallet knife, smooth the icing over one half of the cake, followed by half of the passion fruit.
7. Sandwich on the top of the cake, decorate with the remaining white chocolate cream and a swirl of passion fruit.