Passion Fruit, Mango and Chocolate Cake

January 29th, 2010  | Category: Cakes, Chocolate, Friends

Passion Fruit, Mango and Chocolate Cake

This cake was inspired by so many things, I don’t know where to start.

Actually, I do. Paris. Denise Acabo’s shop, A l’Etoile d’Or. Mr Genin’s caramels lined up on the white marble counter top. Mango and passion fruit caramels, to be specific.

New Year’s Eve dinner party at my friends’ house has been a tradition for over 10 years and I’ve been baking cakes for the occasion for the last three. Come December, I start thinking about the tastes that inspired me the most that year. This year, it was first the mango and passion fruit caramels at A l’Etoile d’Or and then the Mogador macaron at Pierre Herme.

Another inspiration for this cake is the “Baking with Julia” DVD. The episode where Julia and Alice Medrich bakes the chocolate raspberry ruffle cake, to be exact.

Passion Fruit, Mango and Chocolate Cake 2

Watching Alice bake that cake and prepare those chocolate ruffles is truly an inspiration. I baked the cake layers according to her chocolate genoise cake recipe and spread rich chocolate ganache layers and a surprise mango passion fruit curd layer in between.

It was like eating a Mogador macaron, but richer and definitely more chocolaty.

Passion Fruit

Above is a photo of a passion fruit in different stages of ripening. The one in the middle is how it looks on the day I bought, the one on the left a few days later and the one on the right after a week of sitting on my kitchen table, perfectly ripened.

And this is how they look once you cut them in half.

Passion Fruit Cut

The passion fruit curd recipe I’ve found at Rose Levy Beranbaum’s new book “Rose’s Heavenly Cakes” is a winner. Rich, smooth and a high concentration of passion fruit flavor. I had trouble with the consistency at first (too thin), but took care of it with a couple tablespoons of cornstarch.

Passion Fruit Curd

And here it is: Alice Medrich’s chocolate genoise cake, cut into three layers.

Chocolate Genoise Cake Layers

In case you haven’t worked with clarified butter before, which is called for in the recipe, here’s how to make clarified butter:

Clarified butter is unsalted butter that has the milk solids and water removed so all that remains is pure liquid golden-yellow butterfat.  The advantages of this type of butter is its long keeping quality (several months refrigerated) and its high smoke point (can be used in frying without burning).  In this recipe, we want it for its distinctive fragrant nutty flavor.

Gently melt unsalted butter over low heat until the butter breaks down. The water in the butter will evaporate, the milk solids will sink to the bottom of the pan and froth will rise to the top. The top layer, which is a white foam or froth (the whey proteins) should be skimmed off.  This is usually done with a spoon, but I find that a fine-meshed strainer works best. If you don’t have a fine-meshed strainer, you might also use a double layer of rinsed and squeezed cheesecloth over a regular strainer.

Clarified Butter

I couldn’t help but add a pinch of cinnamon to the chocolate ganache. When you taste it, you don’t go “Hmm, cinnamon”, but it’s there.

Chocolate Ganache

I also have to mention these Tahitian vanilla pods I bought from Mariage Frères in Paris. The plumpest, moistest, most fragrant vanilla pods  ever.

Tahitian Vanilla

You scrape half of a Tahitian vanilla bean, mix it with sugar and mango puree, and this is how it looks after cooking them together for a few minutes.

Mango Syrup

Below are step-by-step pictures of the assembly of the cake. Hope you enjoy.

PHOTO GALLERY - CAKE ASSEMBLY

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Place a dab of chocolate ganache in the middle of the cake stand. This will secure the cake.

CHOCOLATE GENOISE CAKE RECIPE

Recipe adapted from Baking with Julia by Dorie Greenspan.

Ingredients

  • 2/3 cup all-purpose flour, sifted
  • 2/3 cup Dutch-processed cocoa powder, sifted
  • 1+1/2 tsp vanilla extract
  • 4+1/2 tbsp hot clarified unsalted butter
  • 6 large eggs
  • 1 cup sugar

Method

  1. Preheat your oven to 350F.
  2. Fit the bottom of a 9-inch round cake pan, one at least 2 inches high, with parchment paper and set aside.
  3. Sift the flour and cocoa together three more times and set the sifter on a plate and return the dry ingredients to the sifter. Keep at close hand.
  4. Whisk eggs and sugar together in the bowl of a heavy-duty mixer. Set the bowl over direct heat or in a pan of barely simmering water and heat the eggs, whisking constantly, until they are warm to the touch. Working with a heavy-duty mixer fitted with the whisk attachment beat the eggs at high speed until they are cool, have tripled in volume and hold a ribbon when the whisk is lifted.
  5. Sift one third of the dry ingredients over the eggs and fold in gently.
  6. Fold in the rest of the flour-coca mixture.
  7. Mix hot clarified butter and vanilla extract in a bowl, spoon about 1 cup of the batter into the mixture and fold together until well blended. Spoon this over the batter and gently fold it in.
  8. Spoon the batter into the cake pan and bake for 25 to 30 minutes, or until the top of the cake springs back when pressed gently.
  9. Transfer to a rack and let cool. You can keep the cake (wrapped well)  in the refrigerator for up to 2 days or frozen for up to 3 months. Thaw, still wrapped, at room temperature.

PASSION FRUIT AND MANGO CURD RECIPE

Recipe adapted from Rose’s Heavenly Cakes by Rose Levy Beranbaum.

Ingredients

  • 3 egg yolks
  • 1/2 cup sugar
  • 3 tbsp butter, at room temperature
  • 1/4 cup passion fruit puree
  • 1/4 cup mango puree
  • 3 tbsp cornstarch

Method

  1. In a heavy saucepan, whisk the yolks, sugar and butter until well blended.
  2. Whisk in the passion fruit puree and cornstarch. Cook over medium low heat, stirring constantly with a silicone spatula until thickened and resembling hollandaise sauce, which thickly coats the spatula but is still liquid enough to pour. Warning: Do not let the mixture boil. Whenever steam appers, briefly remove the pan from the heat, stirring constantly to keep the mixturre from boiling.
  3. Pour the mixture into a strainer and press it through with the spatula.
  4. Stir in the mango puree and allow the curd to cool for 30 minutes.
  5. Cover tightly and refrigerate for about 3 hours. It will keep for 3 weeks.

MANGO SYRUP

Recipe adapted from Rose’s Heavenly Cakes by Rose Levy Beranbaum.

Ingredients

  • 1/2 Tahitian vanilla bean (or 1 Madagascar vanilla bean)
  • 3/4 cup sugar
  • 1/2 cup + 2 tbsp mango puree

Method

  1. With a small sharp knife, split the vanilla bean lengthwise in half.
  2. Place sugar in a small saucepan. Scrape the vanilla beans into the sugar and rub them in with your fingers. Add the vanilla pod to the pan.
  3. Stir in 1/2 cup of the mango puree until all the sugar is moistened.
  4. Bring mixture to a rolling boil, cover and remove from heat.
  5. Transfer it to a measuring cup, stir in the remaining 2 tbsp of the mango puree and let cool completely.
  6. Remove vanilla pod just before applying the syrup.

CHOCOLATE GANACHE

Ingredients

  • 12 oz bittersweet chocolate (%70)
  • 2+1/4 cups heavy cream
  • 1/2 tsp cinnamon

Method

  1. Place chocolate and cinnamon in a large mixing bowl.
  2. Bring the heavy cream to a boil and pour over the chocolate.
  3. Let stand for a minute and then stir with a spatula until the chocolate completely melts.
  4. Let cool at room temperature, cover and transfer to the refrigerator to thicken.
  5. Let stand at room temperature for an hour before applying.
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Comments

  1. 1 - The Hungry Mouse on January 29th, 2010

    Love the cinnamon in the ganache. The whole thing looks ridiculously delicious. :D

    Thanks!
    +Jessie

  2. 2 - Soma on January 29th, 2010

    Mmmmmmm.. that is all I can say :-) not fair just seeing it on screen.

  3. 3 - Sean on January 29th, 2010

    Stunning, as always. I’m not generally a fan of fruit with chocolate, but I think the high-voltage zing of passion fruit might work very well indeed.

  4. 4 - Kian on January 29th, 2010

    That combination of mango and passion fruit in a curd is just irresistible! I love the flavor of both fruits and I just can’t imagine how delicious this cake must have tasted. Well done!

  5. 5 - sugar plum on January 29th, 2010

    Am always on the look out for inspirational recipes that are outa the box and here i am..sure gotta get around this one and the mango season is jus around the corner and i love the flav of local ‘illara’ mangoes…..

    Fantastic step by step pics too….

    LOVE IS IN THE AIR,SO IS ROMANCE AND I WISH U LOADS OF IT @365

  6. 6 - Audrey on January 29th, 2010

    Greetings from Cape Town. Great idea putting the paper round the cake when icing it. One could use the bits cut off when lining the cake tin.

  7. 7 - Leesa Garcia on January 29th, 2010

    It’s ABSOLUTELY gorgeous!!! Love the plate, too!! I bet it was really YUM! Have a nice weekend, Cenk!

  8. 8 - Manggy on January 30th, 2010

    That is a work of art (and a ton of ganache)! Thanks for the step-by-step! :)

  9. 9 - Hilal on January 30th, 2010

    Dear Cenk, when I read recipes with a couple of steps to follow for sure, I can not help remembering a friend of mine who keeps saying if a recipe guides her like “on the other hand do this, do that”,she stops making it:))),this makes smile all the time,just wanted to share it with you.
    I love your recipes,
    eline sağlık

  10. 10 - wizzythestick on February 1st, 2010

    Last year I experimented with a mango chocolate cake. I love the added dimension of passion fruit. Bookmarked.

  11. 11 - joey on February 1st, 2010

    What a gorgeous cake! Not only looks fantastic but sounds like it tastes fantastic too! I love mango :)

  12. 12 - Thanh on February 1st, 2010

    Thanks so much for the step by step tutorial. I always wanted to know how to get a really smooth ganache. That layer of oozing curd surprise is so inviting. I want to eat the cake now.

  13. 13 - Esra on February 3rd, 2010

    Incredibly clear-cut! Great job Cenk!

  14. 14 - My Persian Kitchen on February 4th, 2010

    What a gorgeous looking cake and it sounds simply delicious!

  15. 15 - Mrs Ergül on February 4th, 2010

    This looks like something out of a pâtisserie!

  16. 16 - Jenn (www.j3nn.net) on February 6th, 2010

    That cake looks incredible!

    Jenn

  17. 17 - deeba on February 6th, 2010

    Utterly gorgeous. I love the flavours and how beautifully it’s all been brought together.This is my first view of how passion fruit look… enticing.
    I do love Alice Medrich’s way with flavours.

  18. 18 - The Purple Foodie on February 6th, 2010

    Passionfruit + chocolate is my new favourite combination. I just can’t get enough of it – especially passion fruit truffles.. oh my! Now I’m going to try this cake..

  19. 19 - Megan on February 6th, 2010

    This cake turned out beautifully! I love the mango + chocolate combination, it sounds so unbelievably decadent with just a hit of tang! I am definitely looking forward to trying out this recipe!

  20. 20 - chloe on February 10th, 2010

    Hi There,

    Just a couple of questions about the cake. Can you use self pureed mango? And how long does the cake keep in the fridge after its made?
    Thanks,
    Chloe

  21. 21 - princess golem on February 11th, 2010

    great picture ^^
    I love this recipe, i’ll test it very soon ^^

  22. 22 - Jaden on February 11th, 2010

    Hey Cenk! How are you? Gosh, I miss chattin’ with you so much. Beautiful post, as always.

    ;-)

    jaden

  23. 23 - Cenk on February 11th, 2010

    chloe – Yes. In fact, I pureed the mango myself. It will keep fresh for 2-3 days.

    Jaden – I am doing great! I miss chatting with you, too. I’ll do a post about one of your dishes from your wonderful cookbook soon.

  24. 24 - Bread and Beta on April 14th, 2010

    This looks deliciously sinful. How do you prevent the filling from oozing out when you slice into it and serve it?

  25. 25 - Cenk on April 14th, 2010

    Bread and Beta – It oozes out only when it sits for a while after you slice and serve. As long as you serve it cold, right out of the refrigerator, there’s no problem. Alternatively, you may want to thicken the curd further. I didn’t go that route as I didn’t want to sacrifice from flavor.

  26. 26 - Ryma on May 28th, 2010

    Hello from Bordeaux… Thanks so much for the recipe. I’ve made it the other day for my friend’s birthday. I got lots of compliment. Thanks to you :-) I will make it again for tomorrow lunch. This is already one of my favorite cakes besides raspeberry+whipped cream+choco ganache. One question: how long the mango syrup can be kept in the refrigerator? Can I use the one I made it 3 weeks ago?I found the mango syrup is a big quantity. Thanks.

  27. 27 - Cenk on May 28th, 2010

    Ryma – Glad to hear you liked it! I don’t think the mango syrup can be used 3 weeks later. If you had frozen it, I would have said yes, but I am not so sure after 3 weeks in the refrigerator. I’d say taste it first and then decide.

  28. 28 - SHF on June 12th, 2010

    Hi!

    Thank you for the recipe. The cake looks incredible!

    I’ve tried baking the chocolate genoise according to the recipe twice but the center of the cake sank during both attempts. I was wondering how tall your cake ended up (prior to the slicing).

  29. 29 - Cenk on June 20th, 2010

    SHF – I think it was a bit taller than an inch. The key is to fold as little as possible when you add the dry ingredients. In my experience, when you’re baking a genoise, the center of the cake sinking is usually related to high temperature. You need to give the cake enough time to rise slowly. If you bake it at a very high temperature, it rises immediately and since there are no leavening agents supporting the batter in this type of cake, the center sinks. You might want to check your oven temperature; it might be baking at a temperature much higher than it shows. Hope this helps.

  30. 30 - Lux on July 23rd, 2010

    I think that is THE most delicious looking thing I’ve ever seen on a food blog. I’m too terrified to attempt it, but well done for creating such a beautiful cake.

  31. 31 - Audric on October 30th, 2010

    Hello Cenk,

    I just came across your blog today, and found this genoise recipe. I’ve been on the lookout for chocolate genoise recipes recently, so I had to give it a try. It turned out well, even though I used a smaller pan (8 1/2″) and it is a good 2″ high. The thing I love about the genoise recipes I’ve tried (and I’m not sure if this is the same with all genoise) is that it always rises perfectly even across the entire top.

    Now I have something to use up leftover black ganache!

  32. 32 - James on December 13th, 2010

    looks absolutely stunning and delicious thansk for this recipe, I love passion fruit in cakes

  33. 33 - Hulkar on January 3rd, 2011

    Hi Cenk,

    everything is just perfect! Could you please post also where to buy these all ingidents while staying in Turkey.

    Thanks

  34. 34 - roberta on July 27th, 2011

    wow!!very irresistible! nice to meet you..your blog is very beautiful and helpful for me.

  35. 35 - Luca on August 10th, 2011

    Just tried your recipe for my wife’s birthday. All went alright, but the actual cake. No baking powder?! I ended up doing two cakes because the first was not thick enough to slice into 3. The second turned out worse. End of story, my wife did not get her cake. But I’m not giving up. Tomorrow I am baking a “normal” chocolate cake (Swedish recipe) and I will complete what I started today. I would appreciate a comment on the baking powder though.
    Thanks
    Luca

  36. 36 - Cenk on August 11th, 2011

    Luca – Sorry to hear things went wrong. Genoise takes a bit of practice. There’s no baking powder in the traditional genoise recipe. You incorporate air by whipping the eggs with sugar (heating them beforehand allows the bubbles in the foam to expand and the albumin in the eggs stretches into a web and holds these bubbles captive). The most important part is the folding of the rest of the ingredients. You must do it very gently to keep the bubbles you created. All this will yield a cake with a strong crumb that can hold every kind of filling. You may wish to try another recipe or just add half a teaspoon of baking powder to the above recipe to help you along. Hope you get a better result next time.

  37. 37 - Jasper on September 19th, 2011

    hello :-)
    this looks so fantastic, I am going to bake this tomorrow for my friend birthday! I am just converting everything to grams as i am in the uk, just struggling with the cream, cant find a proper conversion chart for cups of cream to grams, anyone who can help? Also, what cream am I supposed to use? thick cream or thick double cream? If in doubt i guess I will go for double cream ;-)
    I can’t wait to bake!
    J

  38. 38 - Cenk on September 20th, 2011

    Jasper – 2+1/4 cups of heavy cream is 515 ml or about 500 grams. The heavy cream I use has %35 fat. You might want to check the label. Hope your friend likes it!

  39. 39 - Mary Jeanette on November 20th, 2011

    i was just looking for a recipe that involves lotsa egg yolks + passionfruit and seems like i’ve arrived at the most right place. your cake looks DECADENT i’m so so so gonna bake this! thanks a lot for the recipe!

  40. 40 - Melissa on June 27th, 2012

    Hi, how much curd does the recipe make?
    I’m thinking of swapping either lemon or orange curd instead of the passionfruit mango (it’s hard to get fresh mangoes here!), and I have a curd recipe I use so would like to know how much I need to make for this cake.
    Thanks, Melissa

  41. 41 - Cenk on July 2nd, 2012

    Melissa – The yield is a bit more than a cup.

  42. 42 - Mafe on August 24th, 2012

    You are amazing! Thank you so much for posting this recipe, it was delicious!! i love passion fruit and chocolate, it was definitely like a Mogador macaroon. Congratulations on your exquisite blog and your upcoming cookbook.

  43. 43 - Stella on April 22nd, 2013

    Dear Cenk,

    This may be a stupid question, but does the ganache cake recipe make enough for all three layers, or for just one layer?

    Your blog is really lovely. Your homesickness for San Francisco reminds me of how I felt when I left Paris a few years ago. I had a tiny studio in the 7th arrondissement- so beautiful. I’ve been in bread withdrawal ever since.

    Stella

  44. 44 - Cenk on April 23rd, 2013

    Stella – The recipe makes enough ganache for the whole cake. Thank you!

  45. 45 - Stella on April 24th, 2013

    Oh sorry- my bad, I meant to ask you how much genois cake is the recipe going to make- will it be enough for three layers, and do you bake them all separately or do you bake one and slice it in three?

  46. 46 - Cenk on April 25th, 2013

    Stella – As you can see from one of the photos, I baked the cake and sliced it into three.

  47. 47 - Neta on August 28th, 2013

    Hi, your blog is amazing!
    In your experience, should this cake be assembled on the day it is eaten or the day before? How long will it keep?
    Thank you for sharing this recipe, Neta

  48. 48 - Cenk on September 16th, 2013

    Neta – Thanks. It is best on the day you assemble it and will keep for 2-3 days in the refrigerator.

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