Chocolate and Passion Fruit Semolina cake | How to make chocolate and passion fruit semolina cake, basically heaven on a plate and each crumb of this cake taste divine!

The rich and decadent chocolate cake dressed up with vegan smooth and silky dark chocolate ganache and it’s top dripping with juicy and exotic passion fruit coulis which creates a ‘self-saucing’ element. This delicious and indulgence cake is totally dairy and egg-free thus it’s suitable for vegan.

Chocolate cake is tasty as it is, but you can make it even more scrumptious by the addition of a layer of passion fruit puree to undercut the richness and it also balances the sweetness.

Finish your next family get together or a special occasion such as Father’s day with this ultimate dessert, and just be warned this sumptuous-looking dessert will make you and your guests swoon over and maybe one slice is never enough.

More Cake Recipes:- Eggless Ras Malai Cake | Eggless Strawberry Pastel de Tres Leches | Toasted Coconut layered cake with Coconut Buttercream | Gilded Chocolate and Caramel Maltesers Ombre Cake

I recently baked exotic Mango, Coconut and Lime Loaf Cake and this an easy one-bowl Chocolate and Passion fruit Semolina cake , and this time I prepared ganache too 🙂 now that’s a lot of improvement in my baking thoughts and skills.

This cake turned out smashingly good, moist and luscious. It was baked to perfection, risen so well and the centre part did not collapse.

This Chocolate and Passion fruit semolina cake is heaven for chocolate lovers . This recipe is a keeper!

Notes:- Instead of coconut oil use any flavourless oil. Don’t have coconut milk? use any other nut milk such as almond or hazelnut. Want to make just an eggless cake? use normal dairy products instead.

CHOCOLATE-PASSION FRUIT SEMOLINA CAKE - 1

CHOCOLATE-PASSION FRUIT SEMOLINA CAKE

ingredients:

  • 1/4 cup semolina

  • 1/4 cup plain flour

  • 1/2 cup vegan sugar

  • 4 tbsp. raw cocoa powder

  • 1/2 tsp. instant coffee powder -optional

  • Pinch salt

  • 1/2 tsp. bicarbonate of soda

  • 1 Tsp. baking powder

  • 40 ml melted coconut oil

  • 125 ml coconut milk

  • 1/2 tsp.vanilla essence

  • 1/4 cup coconut milk

  • 1/2 dark chocolate chips

  • 1/4 cup passionfruit pulp

  • 3 tbsp. vegan sugar

instructions:

How to cook CHOCOLATE-PASSION FRUIT SEMOLINA CAKE

  1. Preheat the oven to gas mark to 4 or 180C.
  2. Grease the (12cm-5″) cake tin and dust with the cocoa powder.
  3. In a big bowl add all the cake’s dry ingredients, then add melted oil, vanilla essence and milk.
  4. Mix well but do not over mix.
  5. Pour the batter into the prepared cake tin and bake for 40 minutes or until skewers come out cool.
  6. Meanwhile, make the chocolate ganache by first heating up the coconut milk, do not boil.
  7. Pour on chocolate chips and mix well until all the chocolate melts completely.
  8. You’ll get smooth and silky ganache, leave it aside for later use.
  9. Make passionfruit coulis by heating both ingredients in a pan for 3-4 minutes, leave it to cool.
  10. Once cake perfectly baked, remove it from the oven and let it cool completely on a wire rack.
  11. Then spread the chocolate ganache how you like it. You can cover the cake fully or only the top part.
  12. Let the ganache sit for a while.
  13. Then pour passionfruit coulis on the cake.
  14. Cake is ready to serve.

NOTES:

Did you make this recipe?

Mambazha Pulissery Kerala Style | How to make Mambazha Pulissery, this utterly delicious an authentic Kerala style ripe Mango Curry is prepared using ripe mangoes, fresh coconut and yogurt and topped with an aromatic tempering.

This not so powerful curry dish is mildly spiced, sweet and tangy that pairs so well with steamy rice. Basically, this curry can be done in a few tics, the first step is to cook ripe mango pieces with basic spices and water, then simmered in coconut and yogurt gravy and lastly topped with aromatic tempering.

I am so thrilled to post a really tasty Kerala Style Ripe Mango Curry , on my blog.

The reason behind choosing this recipe was so clear to me, I LOVE south Indian dishes such as Quick Vegan Oats Idli , dosa, Vegetable Paniyaram and uttapam, south Indian curry and much more and I love the south Indian tadka, the aroma of south Indian tadka/vaghar/temepring awakens all your senses and taste buds. I had to have a taste of it. While we are exploring the cuisine of the different regions, and while the mango season is in full swing why would I let go of this opportunity prepare one more mango recipe and add it to our great collection of Mango recipes?

have a look at our savoury mango recipe collection

  1. Fajeto – Gujarati style spiced mango drink

  2. Badami Mathi Mango Paneer

  3. Gujarati Mango kadhi

  4. Vegan Avocado and Mango Sushi

Mambazha Pulissery undoubtedly is delicious and easy to follow recipe. You should not let it go this summer without trying this lip-smacking Kerala Style Mango Curry!

Notes:- For a vegan version use vegan yogurt. You can add a very little amount of Jaggery or brown sugar to add more sweetness to this curry.

Mambazha Pulissery kerala style served in a clay bowl - 2

Mambazha Pulissery (Kerala Style Ripe Mango Curry)

Ingredients

  • 2 cup ripe mango peeled and roughly chopped
  • Salt to taste – namak
  • 1 tsp. red chilli powder – lal mirch
  • ½ tsp. turmeric powder – haldi
  • ½ cup fresh grated coconut – Kasa hua nariyal
  • 2 tbsp. mild whisked yogurt – moru dahi
  • 1 tsp. cumin seeds -Jeera
  • 2 green chillies – hari mirch
  • 1 tbsp. coconut oil -nariyal Tel
  • ½ tsp. mustard seeds – rai
  • 2-3 dry red chillies – sukhi lal mirch
  • 3-4 fresh curry leaves – kari patta )

Instructions

  • In a heavy bottom pan place mango, red chilli powder and turmeric powder.
  • Add 1/2 cup water and let the mango cook on medium heat.
  • In a grinder add coconut, cumin seeds and green chillies, add little water and grind into a smooth paste.
  • Add the ground paste and let this mixture cook for another 5-7 minutes.
  • Now add the whisked yogurt and just cook for a few seconds, else the yogurt will curdle.
  • Switch off the heat.
  • Add salt.
  • Prepare tempering ( Vaghar ) by heating oil in a small pan, then add mustard seeds, once they crackle add red chillies and curry leaves.
  • Pour this temper on the ready mango curry.
  • Mix well and serve with plain hot steamy rice or rotli.

Notes

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.