Layered Chocolate Cake Recipe
white chocolate passionfruit ganache, toasted macadamia nuts, caramel, crunchy chocolate
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Ingredients
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Cake and Ganache
Method
Cake Preparation and Assembly
- 1
Bake the Cake
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
- 3
- 4
Add Boiling Water
Carefully stir in the boiling water. The batter will be thin.
- 5
Bake
Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 6
Cool Cakes
Remove from the oven and let the cakes cool in the pans for 10 minutes. Then transfer to wire racks to cool completely.
- 7
Make the Ganache
While the cakes are cooling, heat the heavy cream in a small saucepan until just boiling. Pour over the chopped white chocolate in a bowl and let sit for 5 minutes. Stir until smooth, then mix in the passionfruit puree.
- 8
Assemble the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of ganache over the top, sprinkle with toasted macadamia nuts, and drizzle with caramel sauce. Place the second cake layer on top.
- 9
Finish with Ganache
Pour the remaining ganache over the top of the cake, allowing it to drip down the sides. Decorate with crunchy chocolate pieces.
- 10
Serve
Slice and serve the layered chocolate cake. Enjoy!
