Cities in Northern Italy have an honoured custom for timeless cafés and also pasticcerie, where you can discover one of the most remarkable pleasant pastry shops. This chocolate blueberry cake is inspired by a visit through to Bergamo, and all the treats I really did not reach taste during an as well brief stay.
By the Great Bake Off standards, this blueberry chocolate cake is fairly rustic looking, but it is filled with sweet fruity goodness. And it could easily be elaborated on with tops and tiers and intricate designs. Running short on time, I took the easy way out with a blueberry coloured icing.
For the blueberry jam
- 80 g sugar
- 200 g blueberries
- ½ lemon (juice)
- ½ vanilla pod
For the white chocolate mousse
- 250 ml. whipping cream
- Four sheets of gelatin
- 200 g white chocolate
For the chocolate cake
- 150 g butter
- 100 ml of water
- 250 g sugar
- ½ vanilla pod
- Four eggs
- 200 g flour
- 60 g cocoa
- 1 tsp baking powder
- For the icing
- 200 g powdered sugar
- Drained juice from the blueberry jam
How to make Chocolate Blueberry Cake Recipe
Step 1: Melt butter and also water for the chocolate cake in a covered dish.
Step 2: Scrape out vanilla corn, mix them with sugar and beat the sugar with eggs up until thick and velvety. Fold cocoa, cooking powder and also flour into the egg blend at the same time with the buttery water.
Step 3: Line a springform pan with baking paper.
Step 4: Pour batter into the frying pan and also bake at 170 C/ 340 F for 40 minutes. Allow the cake cool entirely (If you are in a hurry you can place it in the freezer).
Step 5: Currently make the blueberry jam. Split the vanilla pod, scrape out the seeds and mash them with a teaspoonful of sugar to stop them from lumping.
Step 6: Pour blueberries, vanilla sugar, vanilla vessel, sugar and also lemon juice in a covered dish and allow it to simmer for around 15 till the jam behaves and thick.
Step 7: Eliminate the vanilla pod and also blend the blueberry jam roughly. Leave the jam to cool down in the refrigerator.
Step 8: Soak the gelatin sheets in water and begin making the white chocolate mousse. Heat up the whipping cream, yet do not allow it steam. Get rid of the lotion from the warmth.
Step 9: Chop the white chocolate, mix it with a lot of the cream and keep stirring until you have a beaming, smooth, delicious chocolate mix.
Step 10: Squeeze excess water from the jelly and mix it with the remaining lotion, while the cream is still cosy. Mix jelly cream with the white delicious chocolate blend and also pass it through a sieve. Leave the delicious chocolate mousse in the fridge for 1-2 hours to cool and resolve.
Step 11: Utilize a knife with a slim, sharp blade to split the cake in 2 lengthwise. Fold mostly all the blueberry jam right into the white delicious chocolate mousse. Leaving simply a couple of does for the topping.
Step 12: Spread the mousse over the bottom fifty per cent of the chocolate cake. Cover with the leading half of the cake.
Step 13: Boil a little water as well as blend it with the staying blueberry jam. Pass the drippy jam through a sieve and mix it with powdered sugar.
Step 14: Cover the cake in blueberry icing.
Step 15: Delicious chocolate blueberry cake must rest in the fridge for a couple of hours prior to it is ready to serve.