Moist Chocolate Ginger Passion Cake

Chocolate Ginger Passion Cake, a simple moist chocolate cake with 3 types of chocolate, passion fruit and candied ginger. Topped with a chocolate glaze, this takes it over the edge!

Chocolate Cake with Melted Chocolate and Cocoa

Over the years of family birthdays, this is my ultimate best chocolate cake.  It’s simple to make, it’s moist and, above all, it’s fluffy.  The result is a light yet intense chocolate cake made extra special with a touch of passion fruit and candied ginger.

Although simple to make, there’s one condition with this recipe: you must use the BEST quality ingredients you can find.

I use 3 types of chocolate in this cake: a quality couverture (special baking) dark chocolate (Valhrona, Lindt, or Nestlé Corsé), unsweetened cocoa powder, and dark chocolate chips, give it that extra chocolate crunch for an exciting texture.
The result is intense in chocolate, especially topped with a shiny chocolate glaze.

Chocolate and Passion Fruit – Best Together in a Cake!

Not only is this a triple, fluffy chocolate cake but it’s extra light with the strained juice of passion fruit and an exotic touch of ginger with chocolate.

The touch of passion fruit adds a zingy acidity rekindling the taste of a Mogador chocolate-passion fruit macaron by Pierre Hermé in Paris. Chocolate and passion fruit together is the best combination ever!

However, if passion fruits are difficult to come by it’s just as easy to use a good quality mango or exotic fruit smoothie in place of the classic milk used in a recipe.

Simple, Moist Chocolate Cake

If anyone has tried my dessert recipes, they’re not too sweet and this is no exception – especially as the lower sugar quantity brings out the flavours much more.

Moreover this moist chocolate cake is so simple to make. Instead of making 2 cakes or splitting one horizontally in the middle and filling it with buttercream, throw the whole lot in a non-stick cake pan. Bake, leave to cool on a wire rack, turn it upside down on its flat side, then pour over the creamy dark chocolate glaze.

This moist chocolate cake is light and fluffy.  If you love a more dense, fudgy chocolate cake then try this French Chocolate Fondant Cake recipe. It’s so fudgy, it doesn’t need a glaze but in France, it’s normally served with a crème anglaise light custardy sauce.

How Do You Make A Chocolate Cake Moist From Scratch?

Moist Chocolate Ginger & Passion Fruit Cake

Author: Jill Colonna

Prep Time25 mins

Cook Time40 mins

Total Time1 hr 5 mins

Course : Dessert, teatime

Cuisine : French, British

Keyword : simple moist chocolate cake, chocolate passion fruit cake, moist bittersweet chocolate cake

Servings : 12 people

Calories : 376kcal

Print Recipe

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Description

Chocolate Ginger Passion Cake, a simple moist chocolate cake with 3 types of chocolate, passion fruit and candied ginger. Topped with a chocolate glaze, this takes it over the edge!

Ingredients

• 170 g (6oz) plain (all-purpose) flour
• 1 1/2 tsp baking powder
• 50 g (2oz) unsweetened cocoa powder
• 170 g (6oz) butter, unsalted at room temperature
• 150 g (5.5oz) soft light brown sugar
• good pinch fleur de sel salt
• 1/2 tsp ground ginger
• 50 g (2oz) dark bittersweet chocolate (min 64%)
• 3 organic eggs at room temperature
• 150 ml (5.5fl oz) passion fruit juice (from 4 passion fruits) or an exotic smoothie
• 50 g (2oz) dark chocolate chips
• 50 g (2oz) candied ginger roughly chopped

Shiny Chocolate Glaze

• 50 g (2oz) dark bittersweet chocolate (min 64%)
• 50 g (2oz) butter, unsalted cubes
• 50 g (2oz) icing (confectioner's) sugar
• 50 g (2oz) Whipping cream (30% fat) Crème fleurette in France

Instructions

• Preheat oven to 180°C/160°C fan/360°F/Gas 4.

  Grease a springform cake tin or non-stick/silicone cake mould (24cm diameter).
• In a large bowl, sift together the flour, baking powder and cocoa powder.
• Cream together the butter and sugar in a food processor (or mix together in a large bowl by hand using a spatula) until light and fluffy. Add the salt then the eggs, one by one until well mixed.
• Meanwhile, melt the chocolate in a bowl over a saucepan of simmering water (bain-marie*), ensuring the water doesn't touch the bottom of the bowl.  As soon as it starts to melt, take off the heat, stir until completely melted and leave aside to cool slightly.
• Gradually add the flour mixture until well blended together, add the melted chocolate then the juice, chocolate chips and ginger until all well combined and smooth.
• Pour into the cake mould/tin and bake for about 30 minutes until a knife inserted in the middle comes out clean.
• Set aside to cool with the uneven top the right way up.  When cool, you can cut off any excess hump with a good knife or cake slicer then turn the cake upside down, so that the smoothest side is facing upwards, ready to glaze.

Chocolate Glaze

• Melt together the chocolate, butter and icing sugar in a bain-marie (heatproof bowl over simmering water) then stir in the cream and mix together until smooth.  Leave to cool about 10 minutes then pour over the cake.

Notes

Before the glaze sets, decorate with edible flowers and macarons from my books (e.g. chocolate-ginger, exotic fruits, plain chocolate - in fact, any macarons go deliciously well with this versatile cake!)

 

Jill Colonna

MadAboutMacarons.com