Chocolate Cake with Passion Fruit Mousse Filling

Name: Chocolate Cake with Passion Fruit Mousse Filling
Prep time: 60 min
Total time: 60 min
Yield: 12 servings
Cuisine: Française
Ingredients: Cake: 2 cups (400 g) sugar; 7 tbsp (100 g) butter, softened; ½ cup (50 g) unsweetened cocoa powder; 1 cup (250 ml) water; 2 eggs; 2½ cups (310 g) all-purpose flour; 2 tsp baking powder; Mousse: ½ can (200 g) sweetened condensed milk; ½ can (150 ml) heavy cream; 1 cup (250 ml) passion fruit juice; Glaze: 1 can (400 g) sweetened condensed milk; 1 tbsp margarine; 3 tbsp chocolate powder

By Marie Lefebvre · Updated September 26, 2026

A rich and moist chocolate cake filled with a velvety passion fruit mousse and finished with a silky chocolate glaze. This crowd-pleasing dessert pairs deep cocoa flavour with a bright tropical twist your guests won't forget.

Prep⏱️ 60 min

Servings👥 12 servings

Difficulty📊 Easy

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🛒 Ingredients

12 servings

Cake: 2 cups (400 g) sugar
7 tbsp (100 g) butter, softened
½ cup (50 g) unsweetened cocoa powder
1 cup (250 ml) water
2 eggs
2½ cups (310 g) all-purpose flour
2 tsp baking powder
Mousse: ½ can (200 g) sweetened condensed milk
½ can (150 ml) heavy cream
1 cup (250 ml) passion fruit juice
Glaze: 1 can (400 g) sweetened condensed milk
1 tbsp margarine
3 tbsp chocolate powder

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Preheat oven to 350°F (180°C). Using an electric mixer, beat sugar, butter, cocoa powder, water, and eggs together until smooth and well combined.
2
Sift in the flour and baking powder, folding gently until you have a smooth batter. Pour into a greased and floured 26 cm (10-inch) pan.
3
Bake for 40 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool completely.
4
Make the mousse: blend condensed milk, heavy cream, and passion fruit juice until smooth and creamy. Refrigerate for at least 30 minutes.
5
Make the glaze: combine condensed milk, margarine, and chocolate powder in a saucepan over medium heat, stirring constantly until thick and glossy.
6
Slice the cooled cake horizontally in half. Brush the bottom layer with milk or passion fruit juice to moisten.
7
Spread the chilled mousse evenly over the bottom layer, then place the top layer of cake over it.
8
Pour the warm glaze over the entire cake and refrigerate for at least 1 hour before serving.

💡 Chef's Tip

For a lighter mousse, whip the heavy cream to soft peaks before folding it into the passion fruit mixture. Garnish with fresh passion fruit seeds or dark chocolate shavings for an elegant finish.