Divine Chocolate and Passionfruit Curd Layer Cake

Method

Step 1

To make the cakePreheat the oven to 180°C/160°C fan/gas 4. Grease and line your tin(s) with baking parchment. Put the plain flour, caster sugar, cocoa powder, bicarbonate of soda and salt into a large bowl. Whisk to combine

Step 2

Whisk the buttermilk into the melted butter and egg followed by the coffee or water

Step 3

Pour the wet mixture into the dry ingredients, whisking until a smooth batter has formed. It will be very runny, and if you are making more than one layer the best way to divide it between the tins is to transfer the batter to a large jug. You can then use either the markings on the jug to measure the amount going into each tin, or put a tin on the scales and measure it by weight. It is important to do this so that the layers are the same height and cook at the same rate

Step 4

Bake for around 30-35 minutes until risen and a skewer inserted comes out clean. Leave to cool in the tin for ten minutes before turning out onto a cooling rack.

Step 5

To make the passion fruit curd Sterilise the jars and lids you are using. To do this, wash your jars and the lids in hot soapy water, but do not dry them – place upside down on a roasting tray while still wet and put in a preheated oven at 160-180ºC for about 15 minutes. After this, put the jars to one side.

Step 6

Briefly whizz the passion fruit pulp in a food processor to loosen the seeds from the juice. Strain the liquid through a sieve into a jug – this will be your fruit juice. If you want a curd with seeds in it then reserve a few tablespoons of the leftover pulp to stir into the curd before you pour it into the jars

Step 7

In a medium saucepan, combine the juice with all the other ingredients. Heat on low, whisking constantly until the butter has completely melted.

Step 8

Turn the heat up to medium and continue to whisk constantly. After 5-6 minutes, the mixture will thicken enough to coat the back of a spoon. Remove from the heat, pour into the sterilised jars and screw on the lids. The curd will keep in the fridge for up to two weeks.

Step 9

To assemble the cakeWhip the cream and icing sugar together in a small bowl until it forms soft peaks and holds its shape when mixed. Be careful to stop when it reaches soft peaks or you might over whip the cream which will ruin the finished cake

Step 10

Spread the whipped cream all over the top of one of the sponges, then cover with spoonfuls of passionfruit curd. Carefully sandwich the second sponge on top

Step 11

To make the icing, melt the butter and chocolate together in a microwave or heat proof bowl over a pan of simmering water. Remove from the heat and mix in the icing sugar and milk, then use a palette knife to spread it over the top of the cake.

Step 12

Decorate with chocolate curls before serving. Keep any leftover cake in the fridge where it will keep well for 2-3 days.

Step 13

To make the chocolate curlsUse a 100g bar of Divine Milk or 70% Dark Chocolate, or half a 200g Baking Bar in your desired flavour

Step 14

Remove from the wrapper and place on a piece of kitchen paper, then microwave 1 minute on medium, turning the chocolate every 10 seconds. The bar should feel warm, but not melted

Step 15

Place on a board flat side up and with a sharp, long knife, place the blade at an angle on to the chocolate and carefully pull the blade towards you to form a thin curl of chocolate. Turn the bar after each curl

Step 16

If the curls are brittle, warm the chocolate as before for a few seconds. Place on a plate and chill the curls before using to decorate your cake.