Rich Blueberry-Chocolate Cake
The perfect decadent spring cake to satisfy all cake cravings
Servings: 12 slices
Cost: $5-6
Ingredients
Chocolate Mousse
- 1-1/4 cup bittersweet chocolate chips
- 1/4 cup unsalted butter, cubed
- 4 large eggs, separated
- 1/4 tsp vanilla extract
- 1/4 cup powdered sugar
Blueberry Compote
- 1 cup frozen organic blueberries
- 3 Tbsp powdered sugar
- 1/4 cup water
Chocolate Cake
- 3/4 cup cocoa powder, sifted
- 2 cups unbleached all-purpose flour, sifted
- 2 tsp baking powder
- 1/2 tsp salt
- 1-1/2 cup sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup soy milk (or other milk)
- 1/2 cup boiling water
Chantilly Cream
- 1/2 cup sugar
- 0.1 oz agar agar (algae used as stabilizer)
- 1/4 cup water
- 2 cups heavy cream
Instructions
- For the Chocolate Mousse, melt the chocolate over a double boiler, as in put the chocolate chips in a heat-safe bowl/pan and let it sit on top of a sauce pan with boiling water. Once the chocolate has melted, stir in the butter. Remove from heat.
- In another bowl, beat egg whites until stiff. One at a time, mix in the egg yolks into the chocolate mixture. Once combined, fold in the egg white in small batches until incorporated.
- For the Blueberry Compote, simmer all the ingredients for 15 min until sauce has thickened.
- For the Chocolate Cake, prepare 2 8-in cake pans by greasing them. Set the oven to 350ºF.
- Whisk together the dry ingredients (cocoa, flour, baking powder, salt).
- In another bowl, whisk the eggs and sugar together. Then, add the oil and milk.
- Stir the wet ingredients into the flour mixture. Whisk in the water.
- Pour the batter evenly into the two pans and bake for 35 min, or until a toothpick comes out clean.
- Cool the cakes to room temperature on a cooling rack. If you have time, chill it in the fridge as well.
- For the Chantilly Cream, prepare the stabilizer by heating the water and agar-agar in a pot over the stove. Keep mixing until the agar-agar dissolves. Use a sieve to make sure the result is smooth and no agar-agar lumps remain. Immediately, mix the solution into the sugar to prevent the agar-agar from hardening again. Beat with the heavy cream on medium-high until stiff peaks form.
- For the purple frosting, combine 3/4 cup Chantilly cream with as much of the blueberry compote liquid as desired. Chill both creams in the fridge.
- Once all components have been chilled, or stiff enough and won’t soften when spread, assembly can begin. Start with a layer of cake. Add a layer of the blueberry compote. Use the mousse to fill in the gaps from the blueberries and continue spreading the mousse until all is used. Spread half the cream and top with the second cake layer. Lastly, finish off with the remaining cream and decorate with the purple frosting.
- Enjoy!
Notes
- Mousse adapted from Julie Soucail
- Chocolate cake adapted from Broma Bakery
- For Chantilly cream, gelatin can be used instead of agar agar+sugar