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.
Triple Chocolate Bundt Cake with Passionfruit Curd
Description
Passion fruit and chocolate. Two of my favorite things on the planet. This unlikely combination is actually very popular on the island of Hawaii. The combination of tart, sweetness and slight bitterness, will have you coming back for bite after bite.
Ingredients
For the cake: (recipe slightly adapted from The Bountiful Kitchen)
- 1 box Devils Food cake mix (any brand but I prefer Pilsbury or Duncan Hines)
- 1 small box instant pudding, Devils Food flavor
- 1/2 cup sugar
- 3/4 cup vegetable oil
- 3/4 cup water
- 4 eggs (room temp)
- 1 cup sour cream (room temp)
- 1 cup semi-sweet chocolate chips
For the chocolate frosting:
- 1 cup semi-sweet chocolate chips
- 1 tablespoon butter, softened
- 3/4 cup powdered sugar
- 1/8 tsp salt
- 2–6 tbsp milk to thin
For the curd:
- 1 cup sugar
- 4 large egg yolks
- 1 large egg
- 2/3 cup passion fruit puree
- 1/2 cup salted butter
Instructions
For the cake:
- Preheat the oven to 350 degrees.
- In a large mixing bowl combine cake mix, chocolate chips, sugar and pudding mix and stir to combine.
- In a separate medium sized bowl whisk together oil, water, and eggs. Whisk until combined.
- Pour the liquid ingredients into the dry ingredient mixture and stir until completely combined.
- Spray a bundt pan very heavily with cooking spray.
- Pour the batter into the bundt pan and bake for 50-60 minutes or until a toothpick entered in the center comes out with a few moist crumbs on it or clean.
- Let cool in the pan for 5 minutes and then invert the cake onto a wire rack to cool completely.
- Meanwhile make the passion fruit curd.
For the curd:
- Using a nonreactive sauce pot (stainless steel or ceramic), add passion fruit puree and butter and heat over medium heat until butter is melted.
- In a small bowl whisk egg yolks, egg and sugar together until smooth.
- Once the butter is melted, remove the pot from the heat and whisk a few tablespoons of the hot mixture into the egg mixture. Whisk continuously and continue to add the hot mixture a few tablespoons at a time until you have added all of the hot mixture to the egg mixture.
- Pour the entire mixture back into the pot and heat over medium heat. Stir constantly for 5 minutes until the curd starts to thicken or has reached 160 degrees.
- Remove from the heat and and strain the curd through a fine mesh strainer to remove any potential cooked egg pieces.
- Cover the curd with plastic wrap, allowing the wrap to lay directly on the curd so it doesn’t form a skin.
- Place the curd in the refrigerator for a minimum of 2 hours to chill.
- Meanwhile, prepare the chocolate frosting.
For the frosting:
- Slowly melt chocolate chips in 30 second intervals in the microwave until smooth.
- Stir in softened butter (the chocolate may seize up but don’t worry, we will smooth it out in a minute).
- Add 1/4 cup powdered sugar and 2 tbsp milk. Whisk to combine.
- Continue adding 1/4 cup powdered sugar at a time and 2 tbsp of milk until all the powdered sugar has been used and the frosting is spreadable. (You may not need all the milk).
- Stir in the salt.
- Once the cake is cool, frost the top of the cake with the frosting.
Serving:
- Once the cooled cake is frosted and the curd has completely chilled. Serve each piece of cake with a generous amount of passion fruit curd drizzled over the top.
- Store leftover curd in the fridge and leftover cake in an airtight container.
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