Passion Fruit Bundt Cake with Chocolate Glaze is the most delicious and moist passion fruit cake. Brushed with passion fruit syrup and drizzled with chocolate glaze.A few years ago, Wes and I went to Antigua. I had the same exact breakfast every day that we were there. Passionfruit and pineapple with a squeeze of lime juice. I fell in love with passion fruit on that trip and eat it whenever I can. If there is a passion fruit cocktail on a menu anywhere, I’m a goner. I am a big fan of Bake from Scratch Magazine and Edd Kimber and he was the guest editor of The British Edition of the magazine. He contributed this Passion Fruit Bundt Cake with Chocolate Glaze and it was a must make recipe for me.
This cake does not disappoint. It is moist, full of passion fruit flavor and perfect with a cup of tea or coffee. I absolutely loved it, and think that the syrup is the key to adding lots of fruit flavor to the cake. It adds moisture but also packs the cake with passion fruit so you will not have to guess what the flavor is. I used a dark chocolate for the glaze, but milk would also pair wonderfully with passion fruit.
I have been experimenting with baking by weight lately and I don’t think that I will ever go back to using cups again. For starters, the end result is always the same because there is no variance with measurement, and there is far less clean up. I did upgrade my kitchen scale to one with a bowl and I love that the bowl is the only thing that needs to be washed after finishing a recipe. I included both measurements for this recipe, but I used my scale and weighed my ingredients.
Passion Fruit Bundt Cake with Chocolate Glaze
Passion Fruit Cake:
- 8 extra large eggs (416 grams)
- 2 1/2 cups (500 grams) sugar
- 2 Tablespoons lemon zest
- 1 1/4 cups light olive oil (280 grams)
- 3/4 cup (180 grams) plain yogurt
- 1/4 cup (50 grams) passion fruit puree
- 1 3/4 cups (219 grams) self-rising flour
- 1 cup (100 grams) almond flour
- 2/3 cup (100 grams) fine semolina
- 1/2 teaspoon baking powder (2.5 grams)
Passion Fruit Syrup:
- 1/3 cup (67 grams) sugar
- 1/3 cup (67 grams) passion fruit puree
- 5 ounces (150 grams) bittersweet chocolate
- 1 1/4 cups (300 grams) heavy cream
Preheat oven to 350°. Butter and flour a 12 to 15 cup Bundt pan and set aside. (I used a kugelhopf pan that was too small so I also baked 9-inch layer.) Add eggs, sugar, and zest to the bowl of a stand mixer fitted with a whisk attachment.Beat until pale in color and doubled in volume.
Add olive oil, yogurt, and passion fruit puree. Mix to combine.
Pour batter into a prepared baking pan. Bake until a skewer comes out clean, about 50 to 60 minutes (This will vary depending on the size of your pan.) Loosely cover with foil during the last 10 minutes of baking to avoid excess browning.
Bring to a simmer and cook over medium heat for 2 to 3 minutes letting the syrup reduce. Remove from heat and set aside.
While the cake is still warm, brush with passion fruit syrup. Let cool completely.
To make the chocolate glaze, finely chop chocolate and add to a medium bowl. Heat cream to a simmer over medium heat, being careful to not let it boil. Pour the hot cream over the chocolate and let stand for a few minutes. Whisk until smooth. Let cool until it thickens to the desired pouring consistency. Pour over cooled cake.