Chocolate Raspberry Passionfruit cake

What an amazing night! Earlier this month my Mum turned 60 and we had a roaring, COLOURFUL party to celebrate. Complete with a broken chandelier, a broken 50yr old Waterford Vase, and 9 stitches in my dads hand, and this was all before the party even started. The party was a great success, everyone looked fabulous, I made a 4 tier chocolate, raspberry, passionfruit cake, with popping candy. And everyone had lots of fun. The only downside was at 1:30am when the Birthday girl fell over and broke her wrist (at least it was at the end of the night).

Layer 1 Chocolate Cake

60g butter
¼ cup Vegetable oil
160g caster sugar
1 tsp Vanilla Essence
200g plain flour (sifted)
1 ½ tsp bi-carb soda
1large pinch salt
60g best quality coco
150g good quality cooking chocolate.
2 eggs
1 ¼ cup milk
1 tsp vinegar

Melt Chocolate, vinegar and milk over low/med heat until chocolate is melted, and set aside to cool.
Cream butter, oil and sugar together in a large bowl, then beat in vanilla essence.
In a separate bowl sift flour, bi-carb soda, salt, and coco.
Add beaten eggs to the butter mix and then alternate between flour and chocolate until all is combine.
Beat mixture until smooth.
Bake at 180˚C fan forced for approx. 45 mins or until a skewer comes out clean.

Layer 2, 3, and 4 Raspberry and Passionfruit Cakes

Ingredients (for each cake/layer)

230g unsalted butter
4 Cups self raising flour
½ Cup Caster Sugar
4 Eggs
1 Pinch salt
1 ½ Cups Milk
40g freeze dried fruit powder (raspberry or Passionfruit) – can be found at B&P (ttps://

Line your tins
Cream butter and sugar until mixture is pail and fluffy, then gradually beet in eggs, one at a time.
Sift flour and salt and then mix with freeze dried fruit.
fold dry ingredients into egg mix alternatively with milk.
If mixture is not at a pourable state add more milk until it becomes so.

Cooking time depends on the Layer…
Bake at 180˚C or 350˚F

The 2nd layer from the bottom will take 45 – 50 mins
3rd layer approximately  30 mins
4th (top) layer approximately 25 mins

These times will be different if you cook more than one cake at a time.

To Decorate, cover in butter cream icing (no flavour needed, however you could mix in some freeze dried fruit powder or coco if you wish) and sprinkle with popping candy.
Then role out and cover each layer with a very thin layer of fondant (about 2mm, it doesn’t matter if the fondant covering is done badly as this will be covered up).

Then make some royal icing by beating together egg whites and icing sugar (make just thick enough that you can upturn the bowl and it doesn’t fall out).

Divide royal icing into bowls (I used 8 as I have 8 colours) make sure you have more in the bowls for the colours being used for the bottom. Then Colour each bowl.

Mark out on the fondant where the colour change over must be, and start piping in circles. Once you get close to the change over start leaving gaps (ie. 6 dots and a gap for one dot, for one line then 5 dots then a gap.) You can change the colours as slow or fast as you want…

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