As you asked me for more Cake Slice recipes, today I brought a delicious chocolate and passion fruit flavor. Let's learn how to make it!
Prep Time3 hourshrs10 minutesmins
Cook Time50 minutesmins
Total Time4 hourshrs
Servings: 9slices
Calories: 441kcal
Author: Natália Palmegiano - Cook'n Enjoy
Equipment
Oven
Stove
Blender
Refrigerator
Ingredients
Dough
3unitsEgg
1cup ofSugar6.34 oz (180 g)
6tbsp ofCocoa powder2.1 oz (60 g)
1/4cup ofOil2 fl oz (60 mL)
1/2cup ofWaterwarm 4 fl oz (120 mL)
1 an 1/2cups ofWheat flour6.3 oz (180 g)
2tsp ofBaking powder0.4 oz (10 g)
Syrup
1/2cup ofWater4 fl oz (120 mL)
2tbsp ofSugar1.1 oz (30 g)
Passion fruit mousse
0.2oz ofUnflavored gelatin(6 g)
3tbsp ofWater1.5 fl oz (45 mL)
1cup ofPassion fruit juiceconcentrated 8.1 fl oz (240 mL)
1unit ofPassion fruit pulp
13.8oz ofCondensed milk(390 g)
7oz ofHeavy Cream(200 g)
Topping
1unit ofPassion fruit pulp
4tbsp ofConcentrated passion fruit juice2 fl oz (60 mL)
1tbsp ofSugar(1 tablespoon) 0.53 oz (15 g)
2tsp ofCornstarch0.21 oz (6 g)
Instructions
Dough
In a bowl, put the eggs, sugar, cocoa powder, and oil and mix well
Then add the warm water and mix again
Start adding the wheat flour little by little
When it becomes homogeneous, add the baking powder
Pour into a rectangular mold of 8.66in x 3.94in x 3.54in ( 22cmx10cmx9cm) in height, line the bottom with parchment paper and there is no need to grease or flour
Take to the oven preheated to 392°F (200ºC) for approximately 45 minutes or until you do the toothpick test and it comes out clean
Syrup
Take the water and sugar to the fire
When it boils, leave it for 2 minutes
Remove from heat and when it cools, put it in a squeeze bottle
Passion fruit mousse
Hydrate the gelatin with water
Put the concentrated passion fruit juice and the passion fruit pulp in the blender and beat for 1-2 minutes
Then add the condensed milk and cream and beat for only 20 seconds
Put the gelatin in the microwave for 20 seconds and add it to the blender
Beat for another 20 seconds
Topping
Put all the ingredients in a pan off the heat and stir
Take to low heat always stirring
When it boils, cook for 1-2 minutes
Assembly
Take the form that baked the cake and line it with a plastic bag suitable for food
Put a layer of dough at the bottom, it is important that it is the smoothest
Drizzle with syrup
Put half of the filling
Put another slice of dough
Drizzle with more syrup
Add more filling and leave a little in the blender
Put the last layer of dough
Drizzle with the rest of the syrup
Spread a very thin layer of what was left of the filling
Cover and take to the refrigerator for at least 3 hours
Unmold the cake by pulling the plastic bag
Spread the topping while still warm
Wait for it to cool to cut the slices
Packaging
I used cellophane paper (it comes in the size of 33.46inx39.37in or 85cmx100cm) I cut it to the size of 11.02inx9.84in (28cmx25cm)
Take a spatula and fold the cellophane paper, this will make it much easier
Cut the cake about 0.79 in (2 cm) and place it on the cellophane paper
It is very important to always wash the knife with each cut
Fold the cellophane paper over the cake and run your fingers gently so that it sticks
Close with a tape. Close the little ends like a gift and also put tape.