I love the combination of passionfruit and chocolate. I remember tasting my first passionfruit chocolate macaron some years back. It was love at first sight taste – the tangy sweetness of the passionfruit combined with bittersweet chocolate. Pure bliss.
This passionfruit marble cake is my attempt to recreate the passionfruit chocolate flavour that I love. My first attempt at passionfruit marble cake was a loaf cake. Though it was nice, I felt that the texture could be improved and so I did not post the recipe. This time, I modified the initial recipe and used a bundt pan to bake the cake. Why use a bundt pan? Bundt pans help to conduct heat evenly to all surfaces of the cake while keeping the cake moist. Not to mention the added advantage of a pretty cake!
- ⅔ cup caster sugar
- zest of 1 lemon
- 185g unsalted butter
- 3 eggs
- ½ cup passionfruit puree
- ⅔ cup milk
- 2½ cup self-raising flour, sifted
- 280g dark chocolate, melted and cooled
- Preheat oven to 180°C. Grease a 10 cup bundt pan.
- Rub lemon zest into sugar. Set aside.
- In the bowl of a standing mixer, cream butter and sugar on medium high speed till light and fluffy.
- Add eggs, one at a time, beating for about half a minute after each addition.
- Add in passionfruit puree and beat to combine.
- On low speed, add in flour in three parts, alternating each addition with milk.
- Separate ⅓ of the batter into another smaller mixing bowl.
- Using a spatula, mix in the cooled chocolate.
- Spoon both cake batters into the bundt pan, starting and ending with the plain batter. Swirl batter lightly with a small spatula. (Do not overmix!)
- Bake for 40 - 50 minutes, until a skewer comes out clean.
- Allow cake to cool for 10 minutes in the pan before removing.
I am sharing this recipe at these blogs!
Looks wonderful. Thanks for linking up with Marvelous Mondays.
Thanks for dropping by Teresa!
This looks sooo good! I LOVE passion fruit and I never use it enough. I’ll be adding this recipe to round up from Wake Up Wednesdays, — Special Cakes & Pies to make for the holidays!
Glad you like it Meghan and thanks for including this in the round up! I wish we had more passionfruit available in Singapore. I’ve to resort to using frozen pulp most of the time!
I would love to try this recipe, it looks lovely but can you tell me the cup weights in grams and fluids in mls please
Hi Maureen, I used cups for this recipe and am in the midst of trying to add metric measurements to the recipes that don’t have it. Hope to do it soon!
This cake looks lovely. I would love to try it, could you please provide the cup measurement in grams and mls. Thank you.
I love Passionfruit! I am definitely going to have to try this out!
Isn’t passionfruit just great? Hopefully fresh ones are available for you. I’m sure the cake tastes even better with fresh passionfruit!