This Blueberry cake with chocolate is very moist, rich and delicious and perfect for this holiday season. If you love chocolate and blueberries, then this is for you.
Chocolate Sponge :
Ingredients:
- 1 cup all-purpose flour
- 1 cup powdered sugar
- 1 cup curd
- 1/2 cup oil
- 1 teaspoon vanilla essence
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoon cocoa powder
- 1/4 cup milk
Method:
- Preheat oven at 180 degrees for 10 minutes.
- Take curd in a bowl and add baking soda and baking powder and mix it well.
- Keep it aside for one minute and notice bubbles rising in the mixture.
- Add sugar oil and essence and mix it well.
- Add flour and cocoa powder in three parts and mix well.
- To make a smooth batter add milk as required.
- Bake in the oven at 180 degrees for 30 to 35 minutes.
Chefs Tip - Don’t over mix your batter after adding dry ingredients.
Dos & don’t - Don’t make your batter too flowy
Filling for the cake:
Ingredients:
- Cream cheese – 1/2 cup
- white chocolate – 100 grams
- Fresh Cream – 3 tablespoon
- Blueberry crush – 2 tablespoon
Method:
- Heat the amul cream, then add chopped chocolate, mix it.
- Add cream cheese and blueberry crush.
- Slice the cake in three layers.
- Soak each layer with water or sugar syrup .
- Apply above filing .
- Repeat this with another layer.
- Let it set in the fridge for ½ hour .
Covering:
Ingredients:
- Whipping cream – 125 grams
- White chocolate – 60 grams
- Fresh cream – 2 tablespoon
Method:
- Melt white chocolate, add fresh cream, mix well.
- Now whip the whipped cream.
- Add the whipped cream to white chocolate ganache.
- Cover the cake with this cream.
