Chocolate and passion fruit layer cake

To make the passion fruit curd, put the passion fruit purée into a pan and bring to a simmer. Meanwhile, whisk the egg, yolks, sugar and cornflour until smooth and pale. Pour the passion fruit purée over the egg mix, whisking to combine. Scrape the curd mixture back into the pan and cook, whisking constantly, until the mixture bubbles and thickens. Scrape the curd into a bowl and press a sheet of clingfilm onto the surface (this will prevent a skin forming). Chill until needed.

Heat the oven to 180C/fan 160C/gas 4 and lightly butter a deep 20cm round cake tin, lining the base with baking paper.

For the chocolate cake, put the butter and sugars into a large bowl and beat using an electric mixer until light and fluffy. Add the eggs one at a time, beating the first until fully combined before adding the second.

In a separate bowl, mix the flour, cocoa powder, baking powder and sea salt. In a jug, combine the coffee and milk. Mix the flour mixture into the butter mixture ¹/3 at a time, alternating with the milky coffee, until fully combined. Scrape into the prepared tin and bake for 35-40 minutes or until the cake springs back when pressed. Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

As the cake cools, make the passion fruit syrup by putting the purée and sugar into a small pan with 50ml of water. Simmer and stir until the sugar has dissolved.

To make the ganache, put the dark and milk chocolate and butter into a bowl. Put the cream into a pan and bring to a simmer, then pour over the chocolate and allow to sit for a few minutes before stirring until smooth. Put aside until thickened and spreadable.

When ready to assemble, use a large serrated knife to carefully slice the cake into three equal layers (use a ruler to mark up the layers before cutting). Put the bottom layer of cake onto a piece of baking paper and brush the cut side liberally with syrup. Then spread over ¹/2 of the curd and a ¹/3 of the ganache. Repeat with the second layer. Sandwich the two layers together. For the final layer, brush the cut side with the remaining syrup and place syrup-side down on top. Spread the remaining ganache over the top and sides of the cake. Put the cake into the freezer for 1 hour.

For the glaze, put the chocolate in a bowl. Heat the cream and golden syrup in a small pan until simmering. Pour over the chocolate and mix until smooth and combined. Put aside for 10 minutes or until it has slightly thickened.

Remove the cake from the freezer and put onto a wire rack. Pour the glaze over the cake, allowing it to drip down the sides until it covers the entire cake. Allow the glaze to set for a few minutes before using a couple of spatulas to lift from the wire rack onto a cake stand or plate. Allow the cake to come to room temperature before serving. This cake will keep in the fridge for 4 days.