Blueberry Chocolate Cake Recipe

Name: Blueberry Chocolate Cake
Prep time: 110 min
Cook time: 40 min
Total time: 150 min
Yield: 8
Cuisine: Korean
Ingredients: 4 Eggs; 100g Sugar; 10g Honey; 3g Vanilla extract; 35g Unsalted butter; 55g Milk; 110g Cake flour; 10g Cocoa powder; Whipped whipping cream (250g whipping cream + 20g sugar); 50g Blueberry puree; Sugar syrup; 80g Dark couverture chocolate; 16g Unsalted butter; 160g Whipping cream; Ganache (20g dark Chocolate + 20g whipping cream + 5g unsalted butter)

by Cooking Tree 2020-05-12

written by Cooking Tree Published: 2020-05-12Updated: 2022-05-16

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I made a chocolate cream cake with blueberry puree and fresh cream on the chocolate sheet ~
I melted the chocolate and iced the cream with a strong chocolate flavor on the outside of the cake and spilled ganache.

On the top, blueberries are piled up naturally to finish the decoration ~
The syrup sprinkled on the cake sheet makes it sweeter with a ratio of sugar 1: 5 to add moisture to make it softer to eat ~

I put blueberry puree on white cream, but I think it’s good to add blueberry jam or raw blueberries ~

Blueberry Chocolate Cake
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Rating: 4.5/5
( 2 voted )

Serves: 8 Prep Time: 110 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

4 Eggs
100g Sugar
10g Honey
3g Vanilla extract 
35g Unsalted butter
55g Milk
110g Cake flour
10g Cocoa powder

Whipped whipping cream (250g whipping cream + 20g sugar)
50g Blueberry puree 
Sugar syrup

80g Dark couverture chocolate
16g Unsalted butter
160g Whipping cream

Ganache (20g dark Chocolate + 20g whipping cream + 5g unsalted butter)

Instructions

Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract and stir until the temperature reaches 40 degrees.
Whip until a rich ivory-colored foam with a hand mixer, sift through the flour and cocoa powder and mix.
Put a little bit of dough into a bowl mixed with melted unsalted butter and milk (temperature 50 ~ 60 ° C), mix it in the main dough, mix it, pour it into a 15cm mold, and air bubbles.
Bake for about 40 minutes in a 170-degree oven (preheated for 180 degrees and 20 minutes), cool, cut off the top surface, and prepare it by cutting into 4 sheets.
Place the sheet on a turning plate, sprinkle with sugar syrup, apply the whipped fresh cream, and then raise the blueberry puree. Repeat 2 more times.
Roll up the last sheet, sprinkle with sugar syrup, apply the whipped fresh cream smoothly, and put in the refrigerator.
Put dark cover chocolate and unsalted butter on a pot of hot water, dissolve it, divide the fresh cream in 2 times, mix it, wrap it and wrap it in a freezer for 15 minutes.
Whip until the horns stand and apply smoothly to the cake as a whole.
Finish by putting ganache on the top edge of the cake and placing blueberries.

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