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chocolate passion cake

March 17, 2011


It’s been a tricky couple of weeks for me, without the Bean.

She left, you see, for a big overseas adventure to a place where telephone reception is scarce and the internet even scarcer.

Where eating chicken for dinner involves grabbing your machete and where the nearest international airport is a four hour flight away.

By the time she returns, it will be the longest we have spent apart in all of her twenty-something years.

tasty innards

But before she left, she commandeered one last video.

“Cake Cherlie!” she said, when I asked her what she wanted.

“Cake on a video! And I’ll do the video-ing!”

She watched as I fluffed my lines. Pulled faces at me each time I looked up. Gestured frantically for the mixing bowl as soon as it was emptied.

the Bean and her cake

And then ate a slice.

And another. And another until we were too full to even contemplate dinner later that evening.

“This is yummy Cherlie. Can you make me one to take with me?”

She was right, of course, for despite being a cocoa-only cake it had a wonderful bitter depth to its chocolatey flavour. But her bag was too full from the five months’ worth of supplies that had to go with her and the cake was long gone.

(The dinosaurs were displayed on her insistence. Because really, who am I to say no to silver dinosaurs?)

hungry silver dinosaurs

easy chocolate cake

you will need:

1C sugar
1 3/4C self raising flour
1C cocoa powder
1 tsp bicarbonate of soda
1/4C vegetable oil
2 eggs
3/4C natural yoghurt
3/4C milk

how to do it:

1. Mix the sugar, self raising flour, cocoa powder and bicarb soda in a bowl until evenly combined.

2. Add the remaining ingredients to the bowl and mix until smooth and gloopy.

3. Separate the mixture into two 25cm round tins that have been greased and lined. Bake in a 160C oven for 40 minutes (checking at 35 minutes to see if they’re done and keeping an eye on them for the last five).

passionfruit buttercream

you will need:

3 passionfruit
250g butter (cubed, at room temperature)
3C icing sugar

how to do it:

1. Beat the butter in a stand mixer until it looks slightly lighter and fluffier.

2. Add the icing sugar and passionfruit and beat until well combined.


  • #1
    March 20th, 2011

    Love you finger licking action, hehe, great vid and lovely recipe.

  • #2
    Jacqui
    March 21st, 2011

    That shiny dinosaur looks hungry πŸ™‚

    That’s cos the cake looks delicious! Great recipe Shey! πŸ™‚

  • #3
    March 21st, 2011

    Wow, this is an easy chocolate cake! Thanks for sharing!

  • #4
    March 24th, 2011

    I don’t think I have had chocolate and passionfruit together but I can imagine that it would match perfectly, yum πŸ™‚

  • #5
    March 27th, 2011

    The passionfruit really gives the whole cake a refreshing taste! I just made this cake. Unfortunately, my cake was a little too flat. So, I ended up with just one layer and frosting on top. But, it tasted really good! Thanks πŸ™‚

  • #6
    March 27th, 2011

    Really like your kitchen the video. Very curious how the passionfruit and chocolate taste like πŸ™‚

  • #7
    March 28th, 2011

    Love your new kitchen.. hehehehe nice vid too πŸ™‚

  • #8
    March 29th, 2011

    […] you are interested to give this a go, the recipe can be found here. Tags: baking, cake, chocolate, passionfruit Previous postSay hello to […]

  • #9
    March 30th, 2011

    This has got to be your best video so far! The cake is much darker than I would expect for a cocoa powder-only recipe. Love the giggling as well and “exploding egg, arrghh!” =p

  • #10
    April 3rd, 2011

    YUMMO! I definitely want to give this cake a go! The boy loves choc and passionfruit and what a way to combine his two loves together, in cake form! Great video as always!

  • #11
    Peter
    September 4th, 2013

    Hi Cherlie! I saw your video and the cake looks amazing! I really want to make this for my friends birthday, but I wanted to ask, for the buttercream, could I substitute the butter for cream cheese, or would that make a totally different taste? also, do you know how I can make the self rising flour? I just have all purpose and cake flour at home, and Baking Soda/Baking Powder. And with the pans, did you use two smaller size springform pans? I lost my smaller one at work, and now im left with the medium and large.

    I’m so sorry to ask so many questions all at once. Im just so eager to try this out since I will be making a cake other than cheesecakes πŸ˜›

    I look forward to hearing from you soon! Thanks!

    Peter

  • September 4th, 2013

    Hi Peter!

    Don’t worry about the number of questions – it’s always nice to hear from someone as excited as you πŸ™‚

    Substituting cream cheese for butter will be fine. It will give you a slightly squishier icing, but it will taste delicious, so I wouldn’t worry about the squishiness. To make self-raising flour, you can just add two metric teaspoons (they should be about 5ml in volume each) of baking powder to a cup of plain flour and then mix well by sifting. Measure the amount you need from the sifted lot.

    And finally, I used two baking tins about 27cm across, but if you only have the one maybe you could bake one lot then bake the other immediately after?

    Hope all goes well πŸ™‚

    Shez

  • #12
    Ruth Kay
    January 4th, 2014

    Hey Shez, thanks for the wonderful recipe! πŸ™‚ Tried doing it today… in your video, you indicated the oven is at 180 deg but in your recipe it states 160 deg. πŸ™‚ Which is the right one? πŸ™‚ Thanks

Shez