Whisk Kid

Baking delicious things in the Mitten State

  • Home
  • Recipe Index
  • About the Kid

Chocolate-Covered Mango-Passionfruit Cake

April 17, 2018 by Kaitlin 2 Comments

Chocolate-Covered Mango-Passionfruit CakeLike most people, I don’t really love going to the doctor. Unsurprisingly: paying my premiums is a source of severe irritation, particularly when the all-too-familiar solution to whatever is an unhelpful and ambiguous prescription of “rest.” As a result, I’m generally one to wait things out.

Often — fortunately — I’ll get over it. Sometimes, however, I wait myself into a situation.

For example, about a year ago, I let myself believe that a raging case of poison ivy could be cured simply by ignoring it long enough. But when I woke up a week later with a puffy eye and blurred vision, I conceded that I was wrong and carted my ass to the doctor. An hour later, I took the searing steroid shots to the melodic sounds of my disapproving doctor’s voice. He’d seen me like this before, he reminded me. Not once, but twice.

I gritted my teeth. I’m fine, I told myself.

A few days later: it was actually true.

But recently, I was met with a different kind of diagnosis. It started with weird pain in my wrist; eventually getting so bad that I couldn’t feel my hands or bend my fingers when I woke up. Surely, I was just sleeping funny or spending too much time typing away on my laptop. I bought wrist guards and a ergonomic keyboard, fully expecting these investments to fix what seemed like an obvious, probably not-too-serious case of carpal tunnel. But they didn’t help. As time passed, the symptoms intensified and spread. My hands swelled to the point that I couldn’t wear my wedding ring anymore, and my elbows and knees locked if I stayed in one position too long. Simple tasks like turning knobs, lifting pans, and clasping the hooks of my bra in the morning were met with unbearable pain.

Chocolate-Covered Mango-Passionfruit Cake

Clearly, something was wrong, so I went to the doctor. He took a quick look at my wrists and referred me to a specialist after dropping a two-word diagnosis I’d only heard on television: rheumatoid arthritis.

He had me start on a daily routine of oral steroids to combat symptoms and pain until and my new doctor and I worked out a treatment plan. The upside was that they worked. The downside was essentially everything else. What followed the diagnosis was something like 8 months of unbearable night sweats, fits of rage and bouts of profound sadness over nothing, and an absolutely insatiable appetite that cause me to gain so much weight that I hardly recognize myself anymore. Thankfully, I’m off the steroids now and on to a more permanent sort of treatment, which, thankfully, is working.

Most of the time, I feel like nothing is wrong with me. Sometimes, I’ll get searing pain out of nowhere. Occasionally, the feeling persists; but it’s often so fleeting that I’m not even sure it happened at all.

My doctors say I should be glad that I caught it when I did, and I am. I’m fortunate that it hasn’t caused any major life changes aside from the fact that I’m no longer allowed to drink (booooooooo), and starting treatment so early has — according to my doctor — almost certainly delayed the onset of any future joint damage (a fact that I find particularly amazing considering I waited so damn long to even go to the doctor in the first place).

So I’m kinda rolling on this new adventure as I go, tackling the minor challenges (like finding a solid replacement for cabernet since my doctor doesn’t seem too keen on my kombucha habit) as they come.

But I know one thing for sure: having joint problems sure makes me thankful that I have a stand mixer.

Chocolate-Covered Mango-Passionfruit Cake

Chocolate-Covered Mango-Passionfruit Cake
 
Save Print
I desperately wanted to make passionfruit curd for this cake, but I can't find passionfruit anywhere! The best alternative I could think of was using a jar of mango-passionfruit spread from the jam aisle instead.
Ingredients
For the Chocolate Cake
  • 2⅔ c flour
  • ¾ c unsweetened cocoa powder
  • 3 tsp baking soda
  • ½ tsp salt
  • 1 c butter, room temp
  • 3 c brown sugar, lightly packed
  • 4 eggs, room temp
  • 1 tsp vanilla
  • 1⅓ c yogurt
  • 1⅓ c hot coffee
For the Whipped Chocolate Ganache
  • 14 ounces chopped dark chocolate
  • 1 tsp instant espresso
  • ¾ tsp salt
  • 1 c heavy cream
  • 2 tsps vanilla
  • 1 c butter
For the Mango-Passionfruit Curd
  • 1 (9.5 oz) jar of [url:https://amzn.to/2H9pcyE]Santa Cruz Organic Mango Fruit Spread[/url] (available at Target, Meijer, Whole Foods, etc -- look for it near the jelly!)
  • Zest & juice of one lemon
  • 1 egg
  • 4 egg yolks
  • ½ c butter, room temp
Method
For the Chocolate Cake
  1. Preheat oven to 350F. Oil and line two 8-inch pans. Set aside.
  2. Sift together the flour, cocoa, soda and salt in a large bowl and set aside.
  3. Cream the butter and sugar, until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating until very well incorporated. Add the vanilla. Being sure to scrape the bowl often, pour in a third of the dry ingredients, mix until just combined, then add half of the sour cream and mix until just combined. Repeat, then add the remaining dry ingredients. Gently stir in the hot coffee, and pour into prepared pans. Bake 35 to 40 minutes. Place baked cakes in pans on a cooling rack for ten minutes, then remove the cakes from the pans, wrap in plastic wrap, and allow to cool completely.
For the Whipped Chocolate Ganache
  1. Put the chocolate, instant espresso, and salt in the bowl of a stand mixer. Set aside.
  2. Bring the cream to a boil in a small pan. Keep a close eye on it so it doesn't boil over!
  3. Once the cream is boiling, pour it over the chocolate. Stir a few times to combine, then allow to set for about 2 minutes to heat the chocolate. Whisk gently until completely incorporated, then let cool on the counter for about 20 minutes or until room temperature.
  4. When cool, add the butter and vanilla and beat on medium speed until light and fluffy, about 10 minutes.
For the Mango-Passionfruit Curd
  1. Add enough water to a medium saucepan (or a double boiler) to come about 1-inch up the side. Bring water to a simmer over medium-high heat. Meanwhile, combine the fruit spread, lemon zest and juice, egg, and egg yolks in a medium size metal bowl (that will fit well over the simmering water without touching it) and whisk until smooth, about 1 minute.
  2. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. Whisk constantly until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from the heat. Press plastic wrap to the surface and allow to cool. Once the mixture is room temperature, beat in the butter until lightened and fluffy.
  3. Transfer to a clean container place a piece of plastic wrap directly on the surface of the curd. Chill before using.
To Assemble
  1. [url:https://whisk-kid.com/2011/02/how-to-assemble-a-layer-cake.html]Build the cake using this method[/url]. Fill the cake with the mango curd.
  2. Frost the cake using this method and the whipped chocolate ganache.
3.2.2925

 

Related Posts

  • For H – {Blueberry Balsamic Cupcakes}For H – {Blueberry Balsamic Cupcakes}
  • How to Assemble a Layer CakeHow to Assemble a Layer Cake
  • Brown-Butter Salted Caramel CheesecakeBrown-Butter Salted Caramel Cheesecake
  • Brother – {Spiced Oat Cake with Ginger Plum Buttercream and Oat Crunch}Brother – {Spiced Oat Cake with Ginger Plum Buttercream and Oat Crunch}
Tweet
PinIt

Filed Under: All Recipes, Cakes, Fruit

« Rhubarb Rose Upside-Down Cake With Pistachio Crumb
Rhubarb & Cardamom Layer Cake »

Comments

  1. Daria says

    April 17, 2018 at 3:05 pm

    <3

    Reply
  2. Natalie says

    April 19, 2018 at 8:31 am

    WOW this cake is simply stunning! I love the combination of passion fruit and mango, and the chocolate addition sounds divine! Can’t wait to try this recipe!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Modifying a fav chocolate cake recipe into somethi Modifying a fav chocolate cake recipe into something a little more my own. Brown sugar. Greek yogurt. Espresso. Pretty darn good. Continuing with the speckle theme from the last cake too because it’s just so darn fun to do. 

I was terrified to submit my cakes to the oven after the revisions I made to the recipe I was working from. They turned out perfectly, which was a huge relief considering the amount of bizarrely cratered cakes I’ve been turning out lately! That frustration put a bad taste in my mouth, so I sought out other hobbies as a reprieve. I fell back into knitting, which felt great, but it’s very time consuming 😉 I knocked a couple sweaters off my list on Ravelry and have a couple more I want to make. 

Relatedly, I know I’ve shared it before but here’s another friendly reminder that your local library probably grants you access to all sorts of virtual classes via a free app. Whether you want to learn how to work with fondant or sew a bra, there’s plenty of exciting new hobbies to explore.
The cranberry frosting on this cake is incredible The cranberry frosting on this cake is incredible but goodness gracious: the cake is absolutely not! I’ve made two yellow cakes in a row - different recipes - and they’ve both ended up with crazy tunnels like I’ve never experienced in my life. I was telling @meghan_splawn recently that I feel like I can’t get anything right until the third try these days, even things I have plenty of experience with (hello?! I can bake a cake!!). It’s driving me absolutely nuts. Tell me your favorite yellow cake recipe and help me break this curse? #f52grams #f52community #thebakefeed #weekendbaking #cake #beautifulcuisines #huffposttaste #thekitchn #instafood #bareaders #bakemore #williamssonoma #rslove #bakewithus #makemore
Stay-Soft Fluffy Cinnamon Rolls Cinnamon rolls a Stay-Soft Fluffy Cinnamon Rolls 

Cinnamon rolls are like new cars. The second they leave the oven, their value begins to drop immediately. Really: a cooled cinnamon roll is just…. Not that great. But this @kingarthurbaking recipe gets around that by cleverly incorporating tangzhong (cooked flour and milk), ensuring a soft, pillow texture much longer than traditional cinnamon rolls. Swipe to the last slide to see how soft the rolls are even hours after baking. I can personally attest that they’re excellent even the next day 😉 

I recently finished one of those massive 7-oz containers of cinnamon - before the expiration date! - which felt like some sort of life achievement. Baking these seemed like a great reason to bust into a new container of Ceylon cinnamon 💪 
.
.
.
.
.
.
#bakeoftheweek #recipeoftheyear #bakewithus #makemore #williamssonoma #imsomartha #feedfeed @thefeedfeed #buzzfeast #thekitchn #f52grams #thebakefeed #bonappetit #beautifulcuisines #eeeeeats #tastecooking #madeinstaub
I’ll never tire of star bread. I posted a reel t I’ll never tire of star bread. I posted a reel to show how it’s made (check my feed if you missed it!). The process is really so fun and not as hard as you might expect 😚
.
.
.
.
.
.
.
.
#feedfeed @thefeedfeed #thebakefeed #bakewithus #makemore #cinnamonrolls #imsomartha #instafood #beautifulcuisines #huffposttaste #buzzfeast #thespruceeats #tastecooking #thekitchn #kingarthurbaking #dessert #eeeeeats #breadbosses #f52grams #f52bakingclub #thekitchn #redstaryeast
Follow on Instagram

How to Assemble a Layer Cake

How to Frost a Cake

Heaven and Hell Cake

Copyright © 2022 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress