Cakes · Chocolate · Occasion

Hazelnut Chocolate Passionfruit Cake


Last month was probably the only month that I was most obsessed with one particular flavour. I often jump between flavours but when I tried a hazelnut chocolate passionfruit case at a restaurant, I was absolutely sold!

I think I made this cake around 4 times last month: once as a trial, the second and third just because I liked it, and the fourth for a friend.

So here’s the recipe – hope you enjoy!



(for the chocolate cake) modified from Gemma Stafford

  • 1¾ cups (250g/9oz) all-purpose flour
  • 2 cups (400g/14oz) sugar
  • ¾ cup (2oz/50g) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup (225g/8floz) milk
  • ½ cup (115G/4oz ) vegetable oil, or any flavorless oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup (225g/8floz) freshly brewed coffee (warm not hot, so that you don’t cook the eggs)


(for the passion fruit curd)

  • 80g passion fruit puree (sieved to get the seeds out) (this was around 5 to 6 passion fruits)
  • 10g lemon juice
  • 3 egg yolks
  • 100g caster sugar
  • 130g unsalted butter (room temperature)
  • Candy thermometer


(for the hazelnut swiss meringue buttercream)

  • 75g egg whites
  • 125g caster sugar
  • 170g unsalted butter (softened but still cold) (cubed)
  • 1 tsp vanilla extract
  • 2-3 tbsp of Nutella/ hazelnut paste



(for the cake)

  1. Preheat the oven to 180C/350F. Line and grease 3 8 inch cake pans
  2. In a bowl, sift and mix all the dry ingredients together
  3. In another whisk together the wet ingredients
  4. Add the wet ingredients into the dry ingredients in three parts, until cake batter is thoroughly combined. It should be smooth and runny
  5. Divide batter into the cake pans evenly and bake for around 30 to 45 minutes or until a skewer comes out clear
  6. Leave the cake layers to cool, and then place in the fridge


(for the passion fruit curd) modified from The Modern Cafe

  1. Mix the passion fruit puree and lemon juice in a bowl and then bring the mixture to a boil over a water bath
  2. While the fruit puree are heating up, whisk the egg yolks and sugar in another bowl until it becomes pale yellow
  3. When the fruit puree has come to a boil, remove from heat and add a third of it into the egg yolk mixture while whisking vigorously. You want to whisk while adding the hot puree to ensure that the egg yolk doesn’t get cooked
  4. Then add the rest of the hot puree while again whisking vigorously
  5. Place this mixture over a water bath again and keep whisking until the temperature reaches 82C
  6. Remove from water bath and whisk in the butter cube by cube until thoroughly combined
  7. Place cling wrap over the curd to prevent a layer of skin from forming on the top and place in the fridge to harden up.


(for the swiss meringue buttercream)

  1. In a clean metal bowl, whisk the egg whites and sugar over a water bath until the mixture becomes warm and all the sugar has dissolved. Make sure you whisk continuously to prevent the egg whites from cooking
  2. Remove the bowl from the water bath. With an electric whisk, whisk the mixture until it rises and forms a fluffy meringue. Continue to whisk until the bowl reaches room temperature.
  3. Whisk in the butter cube by cube
  4. The meringue will first curdle, but continue to whisk and it will emulsify and form a smooth buttercream
  5. Add in the vanilla extract and Nutella and whisk until combined
  6. If the buttercream starts to curdle again, place in the fridge until it becomes cold and then whisk it again until it emulsifies.




Happy baking!




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