Passion Fruit and Chocolate Bundt Cake

Edd Kimber's Passion Fruit and Chocolate Bundt
Photography by Yuki Sugiura

We’re taking the January/February British Issue on the road for our Bake Like A Brit Tour! Edd Kimber, our guest editor of the issue and brilliant mind behind The Boy Who Bakes, will be touring America, and baking his Passion Fruit and Chocolate Bundt Cake (featured in the issue) along the way. We’re making stops in San Francisco, Minneapolis, and New York City, and working with some of our favorite brands (including Guittard Chocolate CompanyNordic Ware, and Williams Sonoma). This cake is particularly gorgeous when made in Nordic Ware’s Crown Bundt Pan. The decadent glaze made with Guittard chocolate cascades over and pools in every ridge, curve, and crevice. 

Passion Fruit and Chocolate Bundt Cake
Makes 1 (10-cup) Bundt cake
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Ingredients
  1. 8 extra-large eggs (416 grams)
  2. 2½ cups (500 grams) caster sugar
  3. 2 tablespoons (12 grams) lemon zest
  4. 1¼ cups (280 grams) light olive oil
  5. ¾ cup (180 grams) yoghurt/yogurt
  6. ¼ cup (50 grams) passion fruit purée
  7. 1¾ cups (219 grams) self-raising/self-rising flour
  8. 1 cup (100 grams) ground almonds
  9. ⅔ cup (100 grams) fine semolina
  10. ½ teaspoon (2.5 grams) baking powder
  11. Passion Fruit Syrup (recipe follows)
  12. Chocolate Glaze (recipe follows)
Instructions
  1. Preheat oven to 350°F (180°C).
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat eggs, sugar, and zest at medium speed until pale and light, about 5 minutes. Add olive oil, yoghurt, and passion fruit purée, and beat to combine.
  3. In a medium bowl, whisk together flour, almonds, semolina, and baking powder. With mixer on low speed, gradually add dry goods to egg mixture, beating to combine.
  4. Butter and flour the Nordic Ware Crown Bundt Pan, tapping out excess. Pour cake batter in pan.
  5. Bake until a skewer inserted in middle of cake comes out clean, approximately 60 minutes. Loosely cover with foil during last 10 minutes of baking to prevent excess browning, if necessary. Allow to cool in pan for 10 minutes before carefully inverting onto a wire rack. Whilst cake is still warm, brush with Passion Fruit Syrup. This adds both moisture and a stronger passion fruit flavour. Let cool completely. Once cake has cooled, pour over Chocolate Glaze, allowing it to run down sides of cake. This cake keeps brilliantly, 3 to 4 days in a covered container.
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Passion Fruit Syrup
Makes ½ cup
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Ingredients
  1. ⅓ cup (67 grams) superfine sugar
  2. ⅓ cup (67 grams) passion fruit purée
Instructions
  1. Place sugar and passion fruit purée in a small pan, and bring to a simmer to dissolve the sugar. Simmer over medium heat for 2 to 3 minutes so the mixture can reduce. Remove from heat.
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Chocolate Glaze
Makes 2 cups
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Ingredients
  1. 5 ounces (150 grams) Guittard Semisweet Chocolate Organic Wafers 66% cacao
  2. 1 cup (240 grams) double/heavy whipping cream
Instructions
  1. Place chocolate in a large bowl. Place cream in a saucepan, and bring just to a simmer over medium heat. Pour over chocolate, and allow to sit for a couple minutes before stirring together to form a silky chocolate glaze. The glaze will thicken as it cools, so use whilst still a pouring consistency.
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