The Great Australian Bake Off

These decadent cakes are perfect for any afternoon tea.


  • Chocolate cake

  • 400gm plain flour

  • 4 tablespoons cocoa

  • 2 teaspoon baking powder

  • 1 teaspoon bicarbonate of soda

  • 400g milk chocolate chips

  • 450gm unsalted butter, softened, chopped

  • 440gm caster sugar

  • 2 teaspoon vanilla extract

  • 8 eggs

  • 250ml milk

  • White chocolate ganache

  • 500gm white chocolate chips

  • 700ml thickened cream

  • Passion fruit curd

  • 3 egg yolks

  • 2 eggs

  • 200gm sugar

  • 115gm unsalted butter

  • 5 passionfruit

  • Pinch of salt

  • Chocolate ganache for decoration--rosettes

  • Dark chocolate chips 800gm

  • Thickened Cream 400ml


  • 1.

    For the chocolate cakes, preheat the oven to 160°C. Grease and line 3 lamington pans. Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Cool slightly. Beat butter and sugar with an electric mixer until light and fluffy on medium speed, add vanilla, then add eggs, one at a time, beating well after each addition. Pour in cooled chocolate and beat until combined. Beat in a third of sifted ingredients, followed by a third of the milk. Repeat until all ingredients are incorporated and smooth mixture. Pour mixture into the pan and bake for 30 minutes until risen and a skewer inserted in the centre comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto rack to cool completely. Cut out 24 squares from each tray.

  • 2.

    For the passionfruit curd, cream the butter and sugar together in saucepan, add eggs and whisk together. Add passionfruit and salt. Put over medium flame for roughly 10 minutes or until thick then leave aside to cool.

  • 3.

    For the white chocolate ganache, heat the cream in a saucepan without boiling, then pour over white chocolate in a bowl. Leave for 5 minutes then stir until smooth. Set aside to cool.

  • 4.

    For the dark chocolate ganache, heat the cream in a saucepan without boiling, then pour over dark chocolate in a bowl. Leave for 5 minutes then stir until smooth. Pipe cooled curd onto cake, add second layer of cake. Pour white ganache over cake and set aside. When set, pipe 9 little rosettes on top of cake with dark chocolate ganache. Add piece of gold leaf in middle.

Nutritional information

Nutritional analysis per serving (56 servings)

  • Energy 377kj
  • Fat Total 24g
  • Saturated Fat 15g
  • Protein 3g
  • Carbohydrate 38g
  • Sugar 30g
  • Sodium 75mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department

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