The Great Australian Bake Off

Try these delicious chocolate and passionfruit cakes for your next party.


  • Chocolate Graham Cracker base

  • 3/8 cup plain flour

  • 1/2 cup wholemeal flour

  • 1/4 cup Dutch cocoa powder

  • 1/2 tsp ground cinnamon

  • 1/4 tsp baking powder

  • 1/2 tsp bicarbonate soda

  • 1/4 tsp table salt

  • 85g unsalted butter, softened and cubed

  • 1/4 cup dark brown sugar, packed

  • 1/8 cup molasses

  • 65g unsalted butter, extra and melted

  • Chocolate Passionfruit Ganache

  • 700ml pouring cream

  • 5g table salt

  • 24 passionfruit, pulp only

  • 200ml vanilla custard

  • 440g dark chocolate (60% cocoa)

  • 200g milk chocolate

  • Flocking chocolate

  • 1.5kg dark chocolate

  • 600ml vegetable oil

  • White chocolate decorations

  • 500g white chocolate

  • 400g unflavored pop rocks (plain coloured coated pop rocks)


  • 1.

    Arrange the 36 acetate collars on baking trays covered with baking paper. Place in the freezer.

  • 2.

    For the chocolate crackers, whisk together the plain flour, wholemeal flour, cocoa powder, cinnamon, baking powder, baking soda and salt in a large bowl. In a stand mixer bowl and using a paddle attachment, beat butter and brown sugar until combined. Add the molasses to the creamed butter mix and beat to combine. Slowly add the flour mixture to the creamed butter mixture and gently beat on a low speed to combine. Increase speed when all flour is added and beat until well combined. Turn the dough out onto a piece of cling film, flatten into a disc and wrap in cling film. Chill in the dough for 10-15 minutes. Preheat the oven to 180°C. Take dough out of the fridge and bring to room temperature.Take a small piece of dough and place onto a lightly floured piece of baking paper. Place an additional piece of baking paper on top and roll the dough out thinly approximately 3-5mm. Using a round cookie cutter (any size is suitable) cut out rounds from the dough and transfer to a baking sheet lined with baking paper. Bake the cookies for 10-15 minutes. Repeat with remaining dough. Cool cookies on a cooling rack.

  • 3.

    For the biscuit base, once cookies are cooled, place 500g of the baked cookies in a food processor and process to fine crumbs. Add melted butter to the cookie crumbs and mix to combine. Gently stir in popping candy into the cookie mixture. Transfer a small amount of cookie crumb mixture into each of the acetate collars, pressing down gently with a spoon (or end of a rolling pin) to flatten and push the cookie mixture into the sides of the collars. Make sure to spread the mixture out evenly. Place back into the freezer to firm up the cookie base.

  • 4.

    Chocolate passionfruit ganache, place cream, salt and passionfruit pulp to a small saucepan.Heat the mixture over the medium heat, until it almost comes to the boil.  Remove from the heat and stand for 5 minutes. Stir in fresh custard. Place dark and milk chocolate in a heatproof bowl over a double broiler and melt. Remove from the heat. Strain the infused cream mixture and add 1/3 at a time to the bowl of melted chocolate, incorporating the cream thoroughly after each addition.  Allow the ganache to cool to room temperature. Pipe the ganache into each of the collars (or approximately ¼ cup into each collar). Place in freezer to firm up – up to 2-3 hours.

  • 5.

    For the white chocolate decorations, melt 2/3 of the white chocolate over a double broiler. Once melted, take off the heat. Slowly seed the melted chocolate with small pieces of un-melted white chocolate – mix in the un-melted pieces of chocolate until they melt. Stop when no more chocolate melts. Fill a piping bag with the melted chocolate. Pipe 5 small portions of melted chocolate onto a piece of baking paper. Cover with another piece of baking paper and gently press down on each portion of melted chocolate to “flatten” slightly. Peel the top sheet of baking paper off and set each piece of baking paper aside until chocolate sets. Carefully peel the set “petals” off the baking paper. Pipe a small amount of melted chocolate onto a small piece of baking paper and arrange five petals on an around the melted chocolate to “glue” them together. Spoon 2-3 passionfruit seeds into the middle of each flower.  Repeat steps above to make 36 chocolate flowers. Place the flowers into the fridge to set. Carefully peel the flowers off the baking paper to use.

  • 6.

    For the flocking chocolate, melt the chocolate over a double broiler. Leave to cool slightly before stirring in the vegetable oil.

  • 7.

    To assemble, carefully remove the acetate collars from the frozen cakes and place onto some cooling racks. Fill the base of a paint gun with the flocking chocolate and attach the nozzle. Set up some protective screens to avoid covering the GABO Shed. Spray the flocking chocolate. Return it to the freezer until 15-20 minutes before serving. Place white chocolate decoration on each of the cakes.

Nutritional information

Nutritional analysis per serving (60 servings)

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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