📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans. This ensures the cakes don't stick and come out easily. I usually add a parchment paper round to the bottom too, just to be safe.
2. In a large bowl, cream together the butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don't rush this step; it's important for a tender cake.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. The mixture should look smooth and well combined.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This ensures the dry ingredients are evenly distributed throughout the batter.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; this can lead to a tough cake.
6. Stir in the mashed pineapple. This adds moisture and a lovely tropical flavor to the chocolate cake. The batter will be slightly thick and chunky.
7. Divide the batter evenly between the prepared cake pans. Spread the batter evenly to ensure the cakes bake uniformly.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them; oven times can vary.
9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling them completely prevents the frosting from melting.
10. While the cakes are cooling, prepare the passion fruit curd. In a saucepan, whisk together the passion fruit pulp, sugar, egg yolks, and butter.
11. Cook over medium heat, stirring constantly, until the curd thickens enough to coat the back of a spoon. This usually takes about 5-7 minutes. Be patient and don't stop stirring to prevent scorching.
12. Remove from heat and strain the curd through a fine-mesh sieve to remove any seeds or lumps. This ensures a smooth and creamy texture.
13. Let the curd cool completely before using it to assemble the cake. Cooling allows it to thicken further.
14. To make the chocolate ganache, heat the heavy cream in a saucepan until just simmering. Don't let it boil.
15. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for a minute to soften the chocolate.
16. Whisk until smooth and glossy. If the ganache is too thick, add a tablespoon of hot cream at a time until you reach the desired consistency.
17. Let the ganache cool slightly before using it to frost the cake. Cooling helps it thicken and become more spreadable.
18. Once the cakes are completely cool, level them with a serrated knife if necessary. This ensures the cake layers are even and stack neatly.
19. Place one cake layer on a serving plate or cake stand. Spread a generous layer of passion fruit curd over the top.
20. Top with the second cake layer and frost the entire cake with the chocolate ganache. Use a spatula or knife to create a smooth, even coating.
21. If desired, decorate the cake with fresh pineapple chunks, chocolate shavings, or passion fruit seeds. Get creative and make it your own!
22. Chill the cake for at least 30 minutes before serving to allow the ganache to set. This makes it easier to slice and serve.
23. Slice and serve! Enjoy the delightful combination of chocolate, pineapple, and passion fruit.