The perfect rich, moist, dark chocolate cake with a tropical twist. Hot chili pepper, ginger, and passionfruit give this devil's food cake a unique and memorable flavor profile.
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups boiling water
4 ounces bittersweet chocolate, chopped fine
1/2 cup natural cocoa powder
1 teaspoon instant coffee (optional)
5 ounces unsalted butter, soft
1 1/4 cups brown sugar
3 eggs, room temperature
1/2 cup sour cream
1 teaspoon vanilla
3/4 cup passionfruit purée
1/4 cup fresh lime juice
1 teaspoon fresh ginger, grated
4 egg yolks
1/4 cup sugar
1/4 teaspoon salt
2 ounces unsalted butter, cubed
8 ounces semisweet or dark chocolate, chopped fine
6 ounces heavy cream
A pinch of salt
1 hot chili pepper, seeded
1 1-inch chunk of fresh ginger
1. Butter three 6" cake pans and line with parchment paper. Preheat oven to 350 F.
2. Whisk dry ingredients (flour, baking soda, baking powder, and salt) together in a bowl.
3. In a separate bowl, whisk together chopped chocolate, cocoa powder, instant coffee, and boiling water until chocolate is melted and mixture is completely smooth.
4. Use a stand mixer fitted with the paddle attachment or electric beaters to cream the butter and brown sugar together. Beat until light and fluffy, about 3 minutes.
5. Add eggs, one at a time, beating until incorporated.
6. Add sour cream and vanilla; mix until combined.
7. Pour in dry ingredients and blend just until combined. With mixer running, pour chocolate mixture in gradually, stopping halfway through to scrape the bowl with a spatula. Blend until just barely combined.
8. Pour batter evenly into prepared pans and bake until center is cooked through and top springs back when touched, about 32-35 minutes. Allow to cool.
1. Combine all ingredients except butter in a metal or glass bowl and whisk thoroughly. Place bowl on top of a small pot with an inch or two of water in it. Turn heat to medium. The bottom of the bowl should NOT be touching the water.
2. Cook, whisking frequently, over medium heat until mixture thickens and can coat the back of a spoon, about 8-12 minutes.
3. Turn off heat and whisk in butter.
4. Pour mixture through a fine-mesh sieve into a clean bowl. Cover passionfruit curd directly with plastic wrap (this prevents the curd from forming a skin) and store in the refrigerator until completely cool.
1. Crush chili pepper and ginger slightly using the back of a knife or a wooden spoon. Add chili, ginger, and a pinch of salt to heavy cream in a small saucepan and turn heat on to low.
2. Have chocolate chopped fine and ready in a bowl.
3. Heat cream just until the edges start to form bubbles - you don't want to overheat the cream or it will cause the ganache to separate.
4. When cream is warm, pour over chocolate. Allow to sit for about a minute, then whisk gently, starting in the middle and slowly working your way toward the edge. The mixture should start to come together and become thick and silky. Remove chili and ginger.
1. When cakes are cool, remove from pans and remove parchment paper. Slice each cake in half horizontally.
2. Place bottom cake round on a cake plate. Spread a thin layer of passionfruit curd on this first layer, leaving a little space around the edges. Top with next cake layer, pressing gently to adhere.
3. Spread a thin layer of ganache over next layer, again leaving a little space around the edges. Place next cake layer on top, pressing gently to adhere.
4. Repeat with remaining layers, alternating passionfruit curd and ganache. You should end up with 3 layers of passionfruit curd and 2 layers of ganache.
5. Place top cake layer onto cake, pressing gently to adhere. Place cake in refrigerator for about 20-30 minutes to chill.
6. Remove cake from fridge and frost with a very thin, smooth layer of ganache. Use just enough to cover all sides and top of the cake. Chill again for about 20 minutes to solidify.
7. Pour remaining ganache over top of cake. You may need to gently reheat it to get it pourable. To do so, place ganache in a bowl over a pot of hot water on the stove, whisking gently until it becomes pourable. Try not to overheat it! Pour ganache on top of cake and gently tilt cake from side to side to allow some ganache to drop off the sides.
8. Decorate cake as desired, slice and serve!
This cake should be kept in the refrigerator in between servings. Best if eaten within 3 days.
