Blueberry Chocolate Cake Recipe

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

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

  1. 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.
  2. Whip until a rich ivory-colored foam with a hand mixer, sift through the flour and cocoa powder and mix.
  3. 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.
  4. 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.
  5. 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.
  6. Roll up the last sheet, sprinkle with sugar syrup, apply the whipped fresh cream smoothly, and put in the refrigerator.
  7. 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.
  8. Whip until the horns stand and apply smoothly to the cake as a whole.
  9. Finish by putting ganache on the top edge of the cake and placing blueberries.
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Recipe video


Enjoy

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