Blueberry Ganache Cake Recipe

Name: Blueberry Ganache Cake (Chocolate cake)
Prep time: 65 min
Cook time: 35 min
Total time: 100 min
Yield: 8
Cuisine: Korean
Ingredients: Choco sponge sheet; 140g Egg; 100g Sugar; 10g Starch syrup; 2g Vanilla extract; 85g Cake flour; 10g Cocoa powder; 25g Melted unsalted butter; 40g Milk; 240g Dark chocolate; 120g Whipping cream; 30g Unsalted butter; 150g Whipping cream; 100g Blueberry puree; Sugar syrup; Blueberry

Cooking TreePublished: 2022-09-22 Updated: 2022-09-1802.1K views

Blueberry Ganache Cake (Chocolate cake) is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a blueberry ganache cake with fresh blueberries and chocolate to give it a luxurious feel~
The purple blueberry cream and chocolate go well with the color and taste so well together, it’s delicious~^^

For the blueberry puree, I used the one I made last time because there were a lot of fresh blueberries left~

For the puree, mix blueberries and sugar in a 3: 1 ratio (adjust the sugar according to the sugar content of the blueberries) in a pot and bring to a boil.

Ganache cream hardens well even at room temperature, so it is easy to shape it if you work quickly.
I decorated it with blueberries and purple flowers on the top, and it looks like the same color as blueberries, so it goes well with it~*^^*

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Blueberry Ganache Cake (Chocolate cake)

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Rating: 5.0/5
( 57 voted )

Serves: 8 Prep Time: 65 Minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Choco sponge sheet

140g Egg

100g Sugar

10g Starch syrup

2g Vanilla extract

85g Cake flour

10g Cocoa powder

25g Melted unsalted butter

40g Milk

240g Dark chocolate

120g Whipping cream

30g Unsalted butter

150g Whipping cream

100g Blueberry puree

Sugar syrup

Blueberry

Instructions

Put the egg, sugar, and starch syrup in a pot of hot water and raise the temperature to 40 degrees while stirring.
Add vanilla extract and whip with a hand mixer until rich ivory-colored foam.

Sift the soft flour and cocoa powder and mix, then add a little of the dough to the melted butter and milk (50-60 degrees) and mix.

Put the mixed dough into the main dough, mix it, pour it into a 15cm mold, beat the bottom to remove air bubbles, bake in an oven preheated to 180 degrees for 35 minutes, then cool, cut off the top and cut into 3 pieces.

Melt the dark chocolate and whipped cream in the microwave for about 60 seconds, then add unsalted butter, mix, and cool at room temperature.

Whip the whipped cream to about 40%, then add blueberry puree and whip until horns form.

Put one sheet on the rotating plate, sprinkle with sugar syrup, and then put blueberry cream on top and another sheet. Repeat one more time.

Stir the cooled ganache well and spread it all over the cake.

Apply once more and use a spoon to shape the sides and top.

Garnish with the remaining ganache, blueberries, apple mint and flowers.

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