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Passion Fruit Chocolate Chip Cake

November 12, 2010

Holy shit, mother fuckers. Do you know how hard it is to get passion fruit puree/pulp/ANYTHING here? I had to walk 10 blocks to some hole in the wall spice store and pay $25 for a tub of frozen passion fruit pulp in alphabet city. I have passion fruit for the next 2 years of my life.

This cake is my version of the Momofuku Milk Bar Chocolate Chip Cake. Instead of coffee buttercream i used regular semi-sweet chocolate butter cream and i added a little bit of pink himalayan sea salt to it to give it an edge. This recipe is a little bit involving, but the outcome is completely worth it. I used to go to Milk Bar almost every weekend and stand in line for cake slices for up to 45 minutes. Making it myself was a much better option.

For the cake:
1 c Butter; softened
2 c Sugar
5 lg Eggs
3 c All-purpose flour; sifted
1 tb Baking powder
1/2 ts Salt
1 1/4 c Milk
1 ts Vanilla

Let eggs, milk, and butter stand till room temperature. Cream butter, gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt, add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350 degrees for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans and cool completely before frosting

Passion Fruit Curd:
2 eggs, plus 2 extra yolks
5 tablespoons fresh passionfruit pulp
1/4 c. unsalted butter cut into small dice
1/4 cup superfine sugar

put everything in a saucepan over low heat, constantly stirring until thick. Once curd is at a consistency of a thick sauce, take off heat, and pour into a non-heated container [i poured mine into an empty jar] and let stand to room temperature. Once it’s not really hot, cover with plastic wrap and put in fridge.

chocolate buttercream frosting:
2 foil wrapped bars (8 oz.) semi-sweet chocolate bars
1/4 c. (1/2 stick) butter
1 tsp. vanilla
1/4 tsp. salt
3 1/2 c. (1 lb.) confectioners’ sugar
1/2-2/3 c. milk
melt down chocolate bars and butter together over low heat, stirring constantly for the butter to melt. once completely melted, take off heat, transfer to a bowl and let it sit to room temperature. Stir in vanilla and salt. Mix in powdered sugar, alternating with milk. If buttercream comes out too thin for your standards, which it did with mine, add superfine sugar until it thickens up. I also added 2 tsp unsweetened cocoa powder with the superfine sugar.

Put 1 of the cooled cakes on a cake stand or whatever else you use to frost a cake. Spread a nice layer of buttercream all over it. Top it with large dallops of passion fruit curd and then cover it with cookie crumbs. Put 2nd cake ontop of it. Frost the entire cake with buttercream and top with a handful of mini chocolate chips.

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