Chocolate Cake

Indulge in a rich Chocolate Cake soaked with silky syrup and topped with refreshing Passion Fruit Mousse. A detailed, step-by-step recipe with tips, variations, storage, and nutrition breakdown.

This dessert is more than just a cake; it’s a story of contrasts. The deep richness of chocolate pairs beautifully with the tropical brightness of passion fruit. The result is a moist, decadent cake that feels both comforting and sophisticated. If you love desserts that wow your guests while being easy to make at home, this recipe is for you.

Tools you’ll need

• Mixing bowls (large and medium)

• Whisk or electric mixer

• Measuring cups and spoons

• Sieve for dry ingredients

• 9-inch (23 cm) round cake pan

• Blender for the mousse

• Spatula and spoon

• Cooling rack

• Plastic wrap or airtight container for storage

Ingredients

For the cake

• 4 large eggs

• 1 cup granulated sugar

• 1/2 cup melted unsalted butter

• 1 cup whole milk

• 2 cups wheat flour (all-purpose flour works)

• 1/2 cup unsweetened cocoa powder

• 1 tablespoon baking powder

• Pinch of salt

For the syrup

• 1 cup milk

• 1 tablespoon sugar

• 2 tablespoons cocoa powder

For the mousse

• 1 cup concentrated passion fruit juice

• 1 can (14 oz / 396 g) sweetened condensed milk

• 1/2 carton whipping cream (about 100 ml)

• 1 cup powdered milk

Step-by-step preparation

Making the cake

1. Preheat oven to 180°C (356°F). Grease and flour your cake pan.

2. In a large bowl, whisk eggs and sugar until smooth.

3. Add melted butter and milk; mix well.

4. Sift flour, cocoa powder, baking powder, and salt together. Gently fold into the wet ingredients until just combined.

5. Pour batter into the pan and bake for about 40 minutes, or until a toothpick comes out clean.

6. Let the cake cool for 10 minutes before transferring to a rack.

Preparing the syrup

1. Heat milk with sugar and cocoa powder until dissolved.

2. Cool slightly and pour evenly over the cake to moisten.

Making the mousse

1. Blend passion fruit juice, condensed milk, cream, and powdered milk until smooth and creamy.

2. Spread over the cooled, syrup-soaked cake.

3. Chill in the refrigerator for at least 3 hours before serving.

Pro tips for success

• Use room-temperature eggs and milk for better texture.

• Don’t overmix once you add the flour — it keeps the cake light.

• Taste the mousse: if it feels too sweet, add a splash of lime juice for balance.

• Strain passion fruit pulp if you want a silky mousse without seeds.

Variations

• Gluten-free: Substitute wheat flour with a gluten-free blend.

• Dairy-free: Use coconut condensed milk and plant-based cream.

• Extra chocolatey: Add chocolate chips to the batter.

• Citrus twist: Fold orange zest into the batter to enhance the fruity topping.

Storage & reheating

• Store in the fridge, covered, for up to 3 days.

• Freeze the cake without mousse for up to 2 months.

• To serve chilled slices, remove from the fridge 10 minutes before eating.

Prep & bake times

• Prep time: 25 minutes

• Bake time: 40 minutes

• Chill time: 3 hours

• Total time: About 4 hours (mostly hands-off).

Nutrition (per slice, 12 slices total)

• Approx. 456 kcal per serving

• Carbs: 50–65 g

• Fat: 20–30 g

• Protein: 6–8 g
  (Values depend on brands and substitutions.)

Frequently Asked Questions

Can I reduce the sweetness?
Yes — use less condensed milk or balance with lime juice.

Why did my cake sink?
Likely underbaked or overmixed. Check oven temperature and avoid opening the oven too often.

Can I double the recipe?
Yes — bake in two pans for a layered cake with mousse in between.

Final Thoughts

This Chocolate Cake with Passion Fruit Mousse is proof that the best desserts balance richness and freshness. It’s simple enough for beginners, yet impressive enough for celebrations. Try it once, and it may become your signature cake.