Start by separating the egg yolks from the egg whites. In a mixing bowl, beat the egg whites with half of the coconut sugar until soft peaks form.

In another bowl, whisk the egg yolks with the remaining sugar until fluffy. Gradually add the vegetable oil, mixing well after each addition. Then, sift in the unsweetened cocoa powder and stir until smooth.

Finally, add the boiling water into the mixture and blend at low speed until fully combined. Sift the dry ingredients (all-purpose flour, cornstarch, and baking powder) into the batter and mix until just combined.

Carefully fold in the whipped egg whites in two stages, using a silicone spatula and gentle under-over movements. Pour the batter into a prepared baking dish.

Bake in a preheated oven at 180°C (350°F) for about 25 minutes, or until a toothpick inserted into the center comes out clean.

Soak the gelatin in cold water for about 5 minutes until it softens. In a saucepan, combine the passion fruit puree, sugar, and cornstarch. Stir well and cook over medium heat until the mixture begins to thicken slightly.

After removing it from the heat, squeeze out the excess water from the soaked gelatin and mix it into the warm passion fruit mixture until completely dissolved. Allow this to cool slightly.

Once cooled, spread the confit evenly over the top of the baked chocolate cake, and refrigerate for at least 2 hours to set.

For the ganache, place the dark chocolate and heavy cream in a microwave-safe bowl. Heat the mixture in intervals, stirring after each interval, until the chocolate has melted completely and is smooth.

Once combined, pour the ganache over the set passion fruit confit layer on the cake. Smooth the surface with a spatula.

Chill in the refrigerator for at least one hour to let the ganache set properly before slicing and serving.