Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup (100g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup (120ml) whole milk
  • ½ cup (120ml) passion fruit puree (about 4-5 fresh passion fruits)
  • 8 oz (225g) bittersweet chocolate, chopped
  • 1 cup (240ml) heavy cream
  • 2 tbsp (30g) unsalted butter

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour the cake pans.
  2. Combine flour, baking powder, baking soda, and salt in a bowl; set aside.
  3. Cream the butter and sugar together until light and fluffy using an electric mixer.
  4. Add eggs, one at a time, mixing well after each addition. Incorporate the vanilla extract and passion fruit puree.
  5. Gradually mix in the dry ingredients, alternating with the milk, until just combined.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
  9. Make the ganache: Heat the cream in a saucepan until just simmering. Pour over the chopped chocolate and let sit for 5 minutes. Whisk until smooth, then stir in the butter until fully melted and combined.
  10. Frost the cake: Place one layer on a serving plate, spread ganache on top, place the second layer, and cover the entire cake with remaining ganache.
  11. Serve and enjoy!