This Moist Chocolate Cake with Passion Fruit Mousse is a luscious dessert that brings together the rich decadence of chocolate and the vibrant, tropical tang of passion fruit. With a soft, tender cake soaked in a simple chocolate syrup and topped with a silky passion fruit mousse, this dessert offers a beautifully balanced flavor profile. It’s perfect for birthdays, celebrations, or anytime you crave an elegant and refreshing twist on classic chocolate cake.
Why You’ll Love This Recipe
This cake stands out for its incredible moisture and flavor. The chocolate base is rich but not overwhelming, while the passion fruit mousse adds a refreshing lightness that cuts through the sweetness, making every bite feel perfectly balanced. The easy syrup infusion keeps the cake moist for days, and the chilled mousse layer brings a creamy, fruity contrast that’s both exotic and crowd-pleasing. Best of all, the recipe is straightforward and requires no complicated techniques.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake
4 eggs
1 cup sugar
1/2 cup melted butter
1 cup milk
2 cups wheat flour
1/2 cup cocoa powder
2 teaspoons baking powder
For the Chocolate Syrup (Optional)
1 cup milk
1 tablespoon sugar
2 tablespoons cocoa powder
For the Passion Fruit Mousse
1 cup concentrated passion fruit juice
1 can condensed milk
1/2 box cream (about 100 ml)
1 cup powdered milk
directions
Prepare the Cake Batter
In a large mixing bowl, whisk together the eggs, sugar, melted butter, and milk until smooth.
Add the wheat flour, cocoa powder, and baking powder. Mix until the batter is fully combined and lump-free.
Bake the Cake
Grease a cake mold with butter and pour in the batter. Bake in a preheated oven at 180°C (350°F) for about 40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before proceeding.
Prepare the Chocolate Syrup (Optional)
While the cake is cooling, mix together the milk, sugar, and cocoa powder in a small saucepan over low heat until smooth and warm.
Drizzle this syrup evenly over the warm cake to enhance moisture and flavor.
Blend the Mousse
In a blender, combine the concentrated passion fruit juice, condensed milk, cream, and powdered milk. Blend until the mixture is thick, smooth, and creamy.
Assemble the Cake
Once the cake has cooled and absorbed the syrup, pour the passion fruit mousse on top. Spread evenly using a spatula or the back of a spoon.
Chill and Serve
Refrigerate the cake for at least 3 hours to allow the mousse to set completely. Serve chilled for a refreshing and indulgent dessert experience.
Servings and timing
Servings: 10–12
Prep Time: 25 minutes
Baking Time: 40 minutes
Chill Time: 3 hours
Total Time: 4 hours 5 minutes
Variations
Fruit Layer: Add a thin layer of passion fruit pulp or jelly over the mousse for added texture and flavor.
Chocolate Ganache Drizzle: Drizzle with a dark chocolate ganache for a more decadent finish.
Layered Version: Slice the cake horizontally and add mousse between layers before covering the top.
Tart Twist: Use lemon juice instead of passion fruit for a citrusy variation.
Crunchy Topping: Garnish with crushed biscuits, nuts, or chocolate shavings before chilling.
storage/reheating
Store the cake in the refrigerator, covered, for up to 4 days. Due to the mousse topping, this cake should not be stored at room temperature. Freezing is not recommended, as the texture of the mousse may be affected upon thawing. Serve chilled directly from the refrigerator for best results.
FAQs
Can I use fresh passion fruit instead of concentrated juice?
Yes, but ensure the juice is strained and reduced to concentrate the flavor, as fresh passion fruit juice can be more diluted.
Is the chocolate syrup necessary?
It’s optional, but it greatly enhances the cake’s moisture and richness. It’s especially recommended if the cake is made a day in advance.
What is powdered milk used for in the mousse?
Powdered milk adds creaminess and body to the mousse, helping it set more firmly and smoothly.
Can I use whipped cream instead of boxed cream?
Yes, but use a stabilized whipped cream to maintain structure, especially if serving the cake later.
Can this be made in advance?
Absolutely. This cake is ideal for making a day ahead, as it needs time to chill and set before serving.
Can I use a different type of cake base?
Yes, a vanilla or sponge cake base can be used, but the chocolate-passion fruit combination is highly recommended for contrast.
What if I don’t have a blender?
You can use a hand mixer or whisk, but a blender ensures the smoothest consistency for the mousse.
Can I make this gluten-free?
Substitute the wheat flour with a 1:1 gluten-free flour blend to make the cake gluten-free.
Can I reduce the sugar?
You can slightly reduce the sugar in the cake, but avoid altering the condensed milk in the mousse, as it’s essential for sweetness and texture.
How do I keep the mousse layer from sliding off?
Ensure the cake is completely cool before applying the mousse. Chilling the cake for a few minutes before adding the mousse also helps.
Conclusion
Moist Chocolate Cake with Passion Fruit Mousse is a show-stopping dessert that brings together rich and fruity flavors in a unique and memorable way. Perfect for celebrations or simply indulging in something special, this cake balances decadence with tropical freshness in every slice. Whether you’re serving it to guests or treating yourself, it’s a recipe that promises to impress and delight.
Moist Chocolate Cake with Passion Fruit Mousse
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours 5 minutes
- Yield: Serves 10–12
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Moist Chocolate Cake with Passion Fruit Mousse blends rich chocolatey goodness with the tropical tang of passion fruit. A decadent dessert featuring a soft, syrup-soaked chocolate base topped with a creamy mousse for a perfect sweet and fruity contrast.
Ingredients
For the Cake:
-
4 eggs
-
1 cup sugar
-
1/2 cup melted butter
-
1 cup milk
-
2 cups wheat flour
-
1/2 cup cocoa powder
-
2 teaspoons baking powder
Optional Chocolate Syrup:
-
1 cup milk
-
1 tablespoon sugar
-
2 tablespoons cocoa powder
For the Passion Fruit Mousse:
-
1 cup concentrated passion fruit juice
-
1 can condensed milk
-
1/2 box cream (about 100 ml)
-
1 cup powdered milk
Instructions
-
Prepare the Cake Batter:
In a large bowl, mix eggs, sugar, melted butter, and milk.
Add flour, cocoa powder, and baking powder. Stir until smooth. -
Bake the Cake:
Grease a cake mold and pour in the batter.
Bake at 180°C (350°F) for about 40 minutes, or until a toothpick inserted comes out clean. -
Make Chocolate Syrup (Optional):
Combine milk, sugar, and cocoa powder in a saucepan.
Warm until blended. Pour over warm cake for added moisture. -
Blend the Mousse:
In a blender, mix passion fruit juice, condensed milk, cream, and powdered milk. Blend until creamy. -
Assemble the Cake:
Once the cake has cooled and soaked up syrup, pour mousse over the top. Spread evenly. -
Chill and Serve:
Refrigerate for at least 3 hours to set the mousse. Serve chilled and enjoy!
Notes
-
Use fresh passion fruit juice for a more vibrant flavor.
-
The mousse sets best when chilled for several hours.
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