Chocolate Cake with Passion Fruit Mousse Recipe

If you’re ready to marry the bliss of rich chocolate with the bright, tropical zing of passion fruit, this Chocolate Cake with Passion Fruit Mousse will absolutely sweep you off your feet! The tender, moist chocolate cake serves as a decadent base, while the feather-light passion fruit mousse adds an exotic twist and a touch of sunshine to every bite. This dessert is stunning enough for celebrations, yet surprisingly easy to assemble—giving you a showstopping treat that looks as impressive as it tastes, with every forkful balancing chocolatey luxury and fruity brilliance.

this Recipe

Ingredients You’ll Need

Every ingredient in this Chocolate Cake with Passion Fruit Mousse recipe plays a vital role, from giving the cake its luscious crumb to ensuring the mousse stays delicate and airy. The magic really comes alive when you use good-quality cocoa powder and find the best passion fruit pulp you can—these little choices set your dessert apart!

• All-purpose flour: Provides structural backbone for a beautifully tender, moist cake crumb.
• Granulated sugar: Sweetens both the cake and the mousse while supporting structure and texture.
• Unsweetened cocoa powder: Delivers that deep, fudgy chocolate flavor; opt for Dutch-processed for a richer taste!
• Baking powder & baking soda: Work together to lift and lighten the cake, making it fluffier and never dense.
• Salt: A touch elevates the other flavors, balancing sweetness and enhancing chocolatey notes.
• Large egg: Acts as a binder and adds wonderful richness to the batter.
• Buttermilk: Brings a gentle tang and ensures the cake stays moist for days.
• Vegetable oil: Keeps the crumb wonderfully soft without overwhelming the flavors.
• Vanilla extract: Adds warmth and depth, marrying chocolate and passion fruit together beautifully.
• Hot water: Deepens the cocoa flavor and keeps the cake light (don’t skip this step!).
• Passion fruit pulp (fresh or frozen): Provides vibrant tropical tartness; strain for the smoothest mousse.
• Unflavored gelatin: Sets the mousse just enough to hold together, yet keeps it delicate on the tongue.
• Cold water: Used for blooming gelatin—essential for the perfect mousse texture.
• Heavy cream (cold): Whips up into soft peaks, making the mousse light, airy, and dreamy.

How to Make Chocolate Cake with Passion Fruit Mousse

Step 1: Prepare the Cake Pan and Preheat the Oven

Start by preheating your oven to 350°F. Grease and line an 8-inch round cake pan with parchment—this step ensures a clean release and a cake that looks bakery-worthy! Set yourself up for stress-free assembly later.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This blend is the base of your chocolate cake—making sure everything is evenly combined now leads to a beautifully consistent crumb later.

Step 3: Add the Wet Ingredients

Into the dry mix, add the egg, buttermilk, vegetable oil, and vanilla extract. Stir until everything is just blended—don’t overmix! This keeps the cake tender and avoids toughness.

Step 4: Incorporate Hot Water

Slowly pour in the hot water and mix until silky smooth. The batter will look a bit runny, but that’s the secret to a wonderfully moist and light chocolate cake. Don’t worry; it will bake up perfectly.

Step 5: Bake the Chocolate Cake

Pour your batter into the prepared cake pan and bake for 30–35 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan—this prevents the cake from breaking when you assemble it later.

Step 6: Make the Passion Fruit Mousse

Sprinkle gelatin over cold water in a small bowl, and let it bloom for 5 minutes. In a saucepan, heat the passion fruit pulp with sugar over medium heat just until the sugar dissolves, then remove from heat. Stir in the bloomed gelatin until it dissolves completely, and set aside to cool to room temperature.

Step 7: Whip the Cream and Fold Together

In a separate chilled bowl, whip the cold heavy cream and vanilla extract to soft peaks—this is where airiness comes in! Gently fold the whipped cream into the cooled passion fruit mixture, keeping as much volume as possible. Chill for 15–20 minutes, just until the mousse is thickened but spreadable.

Step 8: Assemble the Cake and Mousse

Place your cooled chocolate cake on your favorite serving plate. Spread the passion fruit mousse generously and evenly over the top, making swoops and swirls if you like. Refrigerate the assembled Chocolate Cake with Passion Fruit Mousse for at least 2 hours, so the mousse sets and the flavors meld together perfectly.

How to Serve Chocolate Cake with Passion Fruit Mousse

Garnishes

For a truly showstopping finish, scatter fresh passion fruit pulp or seeds over the top for a pop of color and tartness. Chocolate shavings or curls make for a classic pairing—both add elegance and hint at the decadent flavors within. If you want to go extra fancy, a sprig of mint or edible flowers can elevate your dessert to special-occasion status.

Side Dishes

This Chocolate Cake with Passion Fruit Mousse stands beautifully on its own, but it also pairs well with a dollop of unsweetened whipped cream or a scoop of coconut sorbet. If you want to lean into the tropical vibe, serve alongside fresh berries, mango, or pineapple slices for a refreshing contrast.

Creative Ways to Present

Turn this classic into dessert parfaits by layering cubes of cake and dollops of passion fruit mousse in glasses for parties. For a more formal occasion, slice the cake into petite rectangles or rounds, top each with whipped cream and a passion fruit drizzle, and arrange on a serving platter for an elegant finger food presentation.

Make Ahead and Storage

Storing Leftovers

Your Chocolate Cake with Passion Fruit Mousse keeps well covered in the refrigerator for up to 3 days. The mousse stays luscious and the cake remains moist—just be sure to use an airtight container or wrap tightly so it doesn’t absorb fridge odors.

Freezing

This cake freezes surprisingly well! Slice and wrap individual portions tightly in plastic wrap, then place in a sealed container or freezer bag. It’ll keep its integrity and flavor for up to 2 months—just thaw in the fridge overnight for a last-minute treat.

Reheating

Since this cake is meant to be enjoyed chilled, there’s no need to reheat. Simply remove from the fridge about 15–20 minutes before serving to let the mousse soften slightly for ultimate creaminess.

FAQs

Can I use boxed chocolate cake mix instead of making it from scratch?

Absolutely! If you’re pressed for time, a good-quality boxed chocolate cake mix will work. Just be sure to prepare it as directed and cool completely before adding the passion fruit mousse.

Where can I find passion fruit pulp?

You can usually find frozen passion fruit pulp in the international or Latin foods section of larger supermarkets. If you’re lucky enough to find fresh passion fruits, simply scoop and strain the pulp for the best flavor.

Is the mousse too tart for kids?

Not at all! The passion fruit mousse is sweetened to balance the natural tartness, and when paired with the chocolate cake, it’s both refreshing and crowd-pleasing for all ages.

Can I make this Chocolate Cake with Passion Fruit Mousse gluten-free?

Yes, you can substitute your favorite gluten-free flour blend (that’s meant for cup-for-cup swaps) for the all-purpose flour. The texture may change slightly, but it will still be delicious.

Can I use other fruits for the mousse?

Certainly! While passion fruit gives this Chocolate Cake with Passion Fruit Mousse its signature tangy flair, mango or raspberry puree can also be wonderful substitutes if you want to try something different.

Final Thoughts

Desserts rarely get more delightful or dramatic than Chocolate Cake with Passion Fruit Mousse. If you love playing with bold flavors and luxurious textures, this cake absolutely belongs in your repertoire. I encourage you to try it—share a slice with your favorite people, and prepare for requests to make it again and again!

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