Julie Goodwin

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: More than 2 hours
Special options: Kid friendly, Vegetarian
Course: Dessert
Favourite flavours: Cakes/baking

This cake takes a bit more effort and time than the usual – but it is a celebration cake! It is decadent, rich and dense – and also enormous, so the leftovers will help keep the party going!

INGREDIENTS

540g good quality white cooking chocolate, chopped coarsely
400g butter, chopped coarsely
2 cups (500ml) milk
1½ cups (330g) caster sugar
1 tablespoon vanilla extract
5 eggs, beaten lightly
2 cups (300g) plain flour
1 1/3 cups (200g) self-raising flour

passionfruit syrup
12 passionfruit
1/3 cup (80ml) water
2/3 cup (150g) caster sugar

whipped white chocolate ganache
½ cup (125ml) thickened cream
180g good quality white cooking chocolate, chopped coarsely

passionfruit ganache
300ml thickened cream
600g good quality white cooking chocolate, chopped coarsely
1 cup (160g) icing sugar mixture

METHOD

Preheat oven to 170°C (150°C fan-forced). Grease 3 x 26cm springform cake pans and line the base and side of each with baking paper.

Place the chocolate, butter, milk and sugar in a large saucepan. Stir constantly, over low-medium heat, until the chocolate just melts and the mixture is smooth. Remove from heat and leave to cool at room temperature for 20 minutes.

Whisk vanilla and eggs into chocolate mixture. Sift the plain and self-raising flours together into the large bowl of an electric mixer. Add 1/3 of the chocolate mixture and beat on low speed until just combined. Gradually add the rest of the chocolate mixture and beat slowly until combined and smooth. Do not over-beat or the cake texture may become heavy.

Divide the mixture among the prepared cake pans. Bake for 45 minutes or until the cakes are firm to touch and cooked when tested with a skewer. Cool cakes completely in the pans.

Passionfruit syrup
Strain the passionfruit pulp through a sieve, pressing with the back of a spoon (you will need 125ml of the juice). Reserve both the juice and seeds. Combine the reserved passionfruit seeds, water and sugar in a small saucepan and bring to the boil.

Boil for about 4 minutes or until mixture reduces to a syrupy consistency – keep an eye on the mixture to ensure it does not boil over and skim any scum from the top as it boils. Remove from the heat and cool completely – it will thicken as it cools.

Whipped white chocolate ganache
Bring the cream to the boil in a small saucepan. Pour cream over chocolate in a medium heatproof bowl and stir until smooth. Refrigerate, stirring occasionally, for about 1 hour or until firm. Using an electric mixer, beat chocolate mixture for 30 seconds or until it becomes slightly paler in colour.

To assemble, place a cake layer on a serving stand or plate. Spread with half the Passionfruit Syrup, then half the Whipped White Chocolate Ganache. Place a second cake layer on top, spread with remaining Passionfruit Syrup and the remaining Whipped White Chocolate Ganache. Place the final layer of cake on top; press down lightly. Refrigerate cake for 30 minutes or until ganache is firm.

Passionfruit ganache
Bring reserved passionfruit juice and cream to a simmer in medium saucepan.
Pour over chocolate in large heatproof bowl and stir with metal spoon until smooth. Refrigerate, stirring occasionally, for 1 hour or until the mixture is of a spreadable consistency.

Stir the sifted icing sugar into the chocolate mixture
until just combined. Using an electric mixer, beat chocolate mixture on low speed for 20 seconds or until mixture becomes slightly paler (don’t over-beat or mixture may curdle).

Spread top and sides of cake with Passionfruit Ganache. Decorate with fresh flowers, if desired.