Name: Chocolate Cake With Passion Fruit Mousse
Prep time: 20 min
Cook time: 40 min
Total time: 240 min
Ingredients: 4 eggs; 1 cup sugar; 1/2 cup melted butter; 1 cup milk; 2 cups wheat flour; 1/2 cup cocoa powder; 1 tablespoon baking powder; 1 cup milk; 1 tablespoon sugar; 2 tablespoons cocoa powder; 1 cup concentrated passion fruit juice; 1 can condensed milk; 1/2 box cream; 1 cup powdered milk

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If you’re looking for a dessert that combines rich chocolatey goodness with a tropical twist, this Chocolate Cake with Passion Fruit Mousse is your perfect match. With its moist, flavorful cake and light, creamy mousse, this treat is sure to impress any palate. Here’s how to make this irresistible dessert from scratch.

Why You’ll Love Chocolate Cake With Passion Fruit Mousse

I’m head over heels for this Chocolate Cake With Passion Fruit Mousse because it’s a Decadent Tropical Dessert that balances deep chocolatey goodness with a bright, tropical mousse. The moist cake soaks up a luscious chocolate syrup, while the creamy mousse adds a refreshing zing. Ready in a few steps, this Decadent Tropical Dessert is a showstopper for dinner parties or cozy nights in!

Ingredients for Chocolate Cake With Passion Fruit Mousse

Here’s what you’ll need for Chocolate Cake With Passion Fruit Mousse (serves 8–10):

Cake:

4 eggs
1 cup sugar
½ cup melted butter
1 cup milk
2 cups all-purpose flour
½ cup cocoa powder
1 tbsp baking powder

Chocolate Syrup:

1 cup milk
1 tbsp sugar
2 tbsp cocoa powder

Passion Fruit Mousse:

1 cup concentrated passion fruit juice
1 can (14 oz) condensed milk
½ cup heavy cream (or ½ box, ~100 ml)
1 cup powdered milk

Equipment

Large mixing bowl
Small saucepan
Blender
9-inch round cake pan
Whisk or electric mixer
Spatula
Measuring cups and spoons
Airtight container for storage

Ingredient Tips

Eggs: Use room temperature eggs for better emulsification in the cake batter.
Cocoa Powder: Opt for unsweetened cocoa for a rich, balanced flavor.
Passion Fruit Juice: Use concentrated juice for bold flavor; dilute slightly if too tart.
Condensed Milk: Adjust for sweetness; use less for a tangier mousse.
Heavy Cream: Substitute with coconut cream for a dairy-free or extra tropical twist.

Directions for Chocolate Cake With Passion Fruit Mousse

Let’s create this Chocolate Cake With Passion Fruit Mousse!

Bake the Cake

I preheat the oven to 350°F (180°C) and grease a 9-inch round cake pan. In a large bowl, I whisk 4 eggs and 1 cup sugar until smooth. I add ½ cup melted butter and 1 cup milk, mixing well. Gradually, I stir in 2 cups flour, ½ cup cocoa powder, and 1 tbsp baking powder until the batter is smooth. I pour it into the pan and bake for 40 minutes, or until a toothpick comes out clean. I let the cake cool in the pan for 10 minutes, then transfer to a rack.

Make the Chocolate Syrup

In a small saucepan, I combine 1 cup milk, 1 tbsp sugar, and 2 tbsp cocoa powder. I heat over medium, stirring until dissolved, then let it cool slightly. I poke holes in the cooled cake with a fork and pour the syrup over, letting it soak in.

Prepare the Passion Fruit Mousse

In a blender, I blend 1 cup passion fruit juice, 1 can condensed milk, ½ cup heavy cream, and 1 cup powdered milk until smooth and creamy. I spread the mousse evenly over the soaked Chocolate Cake With Passion Fruit Mousse.

Chill and Serve

I refrigerate the cake for at least 3 hours to set the mousse. Once chilled, I slice and serve this Chocolate Cake With Passion Fruit Mousse for a stunning, flavorful dessert.

Nutrition

Prep Time: 20 minutes
Cook Time: 40 minutes
Chilling Time: 3 hours
Total Time: 4 hours
Servings: 8–10
Calories: ~400 kcal per serving (based on 10 servings)
Macros per Serving: 55g carbs, 8g protein, 18g fat, 2g fiber

Variations

Try these twists on Chocolate Cake With Passion Fruit Mousse:

Mango Mousse: Swap passion fruit juice for mango puree for a different Decadent Tropical Dessert.
Berry Bliss: Use raspberry or mixed berry juice for a tart, vibrant Decadent Tropical Dessert.
Mocha Cake: Add 1 tsp instant coffee to the cake batter for a mocha twist.
Nut Crunch: Sprinkle chopped hazelnuts or almonds on the mousse for texture.
Dairy-Free: Use coconut milk instead of cream and condensed milk for a vegan version.

Serving Ideas:

Pair with Layla Cooks’ Sponge Cake for a dessert duo at your next gathering.
Serve with fresh mango slices or whipped cream to enhance the Decadent Tropical Dessert.
Offer at a tropical-themed party with a piña colada for a festive vibe.

Storage

I store Chocolate Cake With Passion Fruit Mousse in an airtight container in the refrigerator for up to 3–4 days to keep the mousse fresh. To prevent odor absorption, I ensure the container is tightly sealed. I avoid freezing due to the mousse’s delicate texture, which may become grainy upon thawing. If storing, I gently cover with plastic wrap to protect the mousse layer.

Serving Tips

Presentation: Garnish Chocolate Cake With Passion Fruit Mousse with chocolate shavings, fresh strawberries, or passion fruit seeds for a stunning look.
Slicing: Use a warm, sharp knife, wiped between cuts, for clean slices.
Pairing: Enjoy with coffee or a tropical smoothie to complement the Decadent Tropical Dessert.
Portion Size: One slice (1/10 of cake) per person for a rich dessert.
Occasions: Perfect for birthdays, dinner parties, or tropical-themed events.

FAQs

Can I use a different type of fruit juice for the mousse?
Yes, you can substitute the passion fruit juice with other fruit juices like mango, pineapple, or even a berry blend. Just keep in mind that this will change the flavor profile of the mousse, so choose a juice that complements the chocolate cake.

Can I make the cake ahead of time?
Absolutely! You can bake the chocolate cake up to 2 days in advance. Store it in an airtight container at room temperature or in the refrigerator. Just ensure it’s completely cooled before adding the chocolate syrup and mousse.

What can I do if the mousse is too thick?
If your mousse is too thick, you can gently fold in a little more cream or milk to reach the desired consistency. If it’s too thin, refrigerate it for a bit longer to allow it to set up properly.

How can I make the cake and mousse more or less sweet?
To adjust the sweetness, you can modify the amount of sugar in the chocolate syrup or the condensed milk in the mousse. Taste as you go to ensure the sweetness level matches your preference. For a less sweet version, use unsweetened cocoa powder and reduce the amount of sugar in both the syrup and mousse.

Can I use fresh passion fruit instead of juice?
Yes, scoop the pulp from 4–5 fresh passion fruits and strain to get 1 cup juice. Adjust sweetness if the fresh juice is tart.

Can I make this dessert gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend suitable for baking to make a gluten-free Chocolate Cake With Passion Fruit Mousse.

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Conclusion

This Chocolate Cake With Passion Fruit Mousse is not only visually stunning but also a delightful fusion of flavors that will leave your guests asking for seconds. Perfect for any occasion, this dessert brings together the comforting richness of chocolate and the zesty freshness of passion fruit in every bite. Enjoy!