White chocolate and passionfruit layer cake

White chocolate & passionfruit layer cake

Preparation Time 15 minutes
Cooking Time 75 minutes

Ingredients (serves 10)
Melted butter, to grease
220g extra-creamy premium white chocolate (Plaistowe brand), chopped
180g butter, chopped
185ml (3/4 cup) cold water
155g (3/4 cup) caster sugar
2 eggs, at room temperature, lightly whisked
150g (1 cup) plain flour, sifted
115g (3/4 cup) self-raising flour, sifted
Passionfruit sauce
185ml (3/4 cup) passionfruit pulp
55g (1/4 cup) caster sugar
White chocolate ganache
375g extra-creamy premium white chocolate (Plaistowe brand), chopped
125ml (1/2 cup) thickened cream


Method
Preheat oven to 160°C. Brush a round 20cm (base measurement) cake pan with melted butter to grease. Line base and side with non-stick baking paper.
Place chocolate, butter and water in a saucepan over low heat. Cook, stirring occasionally, for 5 minutes or until chocolate melts. Remove from heat and set aside for 5 minutes to cool slightly.
Add sugar and egg and stir until just combined. Add flours and stir until well combined. Pour mixture into lined pan and bake in oven for 1 hour or until moist crumbs cling to a skewer inserted into cake. Set aside for 30 minutes, then turn onto a wire rack to cool completely.
To make the passionfruit sauce, place passionfruit and sugar in a saucepan over medium heat and bring to boil. Cook, stirring, for 2 minutes or until sauce thickens. Set aside to cool completely.
To make ganache, place chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch the water) and stir with a metal spoon until smooth. Cover with plastic wrap and place in the fridge, stirring occasionally, for 1 hour or until mixture is thick and spreadable.
Use a serrated knife to cut cake into 3 layers. Place bottom layer on a plate. Spread with one-third of ganache and top with half the passionfruit sauce. Repeat with second cake layer, half the remaining ganache and remaining sauce. Top with remaining cake and ganache.

Notes & tips
Allow 1 hour for cooling and 1 hour chilling time.

Source
Australian Good Taste
Recipe by Sarah Hobbs