Happy Monday everybody! I am so excited to share this new recipe with you today. If you know me, you know how much I love passion fruit. Passion fruit is a tropical fruit found all over the world, specifically in countries that have warm climates year round. It can be very tricky to find here in the US, which is why I love Tastes of Aloha, a Hawaiian based company that sells all things passion fruit as well as tons of other goodies from Hawaii. I always have this product on hand for all my passion fruit desserts, Lilikoi Wai Passionfruit Puree. You can use my code, shaemakes to get free shipping on your order. The cost of shipping to my home in Utah is $15.95 so this discount saves you a bunch! Just do yourself a favor and order a few bottles of this stuff. You can use it for this recipe, my Lilikoi Bar recipe as well as another new recipe that will be posted next week. Not to mention, it is delicious in cocktails or mocktails and can also replace lemon juice in any recipe for a delicious twist.
Now onto to today’s recipe. Chocolate and passion fruit is a popular combination in Hawaii and one of my favorite flavor combinations of all time. This Triple Chocolate Bundt Cake with Passion Fruit Curd is so easy to make because we are using a cake mix for this recipe. I know, I can’t believe it either. I am normally so against using cake mixes and typically prefer to make everything from scratch but by doctoring the cake mix up with a few extra ingredients, this cake tastes like it was made 100% from scratch. This particular chocolate cake recipe is adapted slightly from A Bountiful Kitchen, who I just love! She has incredible recipes on her blog so be sure to check her out.
Now, this cake can actually be made without the Passion Fruit Curd, but you would really be doing yourself a disservice if you choose to go that route. This cake is incredible on its own but it’s over the top incredible with the Passion Fruit Curd drizzled all over the top. The curd is really simple to make, you just have to be sure and follow the directions exactly as they are specified, otherwise you will end up with scrambled eggs in your curd and nobody wants that!
Tips & Tricks:
- As always make sure your ingredients are all at room temperature, this allows for the cake to rise properly and makes the cake extra moist!
- When making the curd, it is vital that you use a stainless steel sauce pot or ceramic sauce pot. If you don’t have one, you are going to want to set up a double boiler and cook the curd in that instead.
- DO NOT use milk chocolate, just trust me. It will make this cake way to sweet. Stick with the semi-sweet chocolate.
- The frosting can be a little scary because when you add the butter to the melted chocolate, it will most likely seize up. Don’t worry, when you add the milk and whisk it, it will all come together and thin out.