Description
Chocolate Blueberry Heavan Cake
Ingredients:
For the Chocolate Cake:
1 3/4 cups all-purpose flour
1/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 cup buttermilk
1/2 cup oil
2 tsp vanilla extract
1 cup hot water
For the Blueberry Mousse:
4 cups blueberries, fresh or frozen
1/4 cup granulated sugar
3 tsp gelatin powder
4 tbsp cold water
2 cups heavy whipping cream
For the Cream Cheese Frosting :
1/2 cup cream cheese, softened
1/4 cup unsalted butter, softened
1/4 cups confectioners’ sugar
1 tsp vanilla extract
For the Blueberry Syrup Drizzle:
1/2 cup blueberry juice
1/4 cup granulated sugar
1 tbsp cornstarch
Directions:
Chocolate Cake:
Preheat oven to 350°F (175°C). Grease and line three 9-inch round cake pans.
Sift together flour, cocoa, baking soda, baking powder, and salt. Set aside.
In another bowl, beat together eggs and sugar until light and fluffy. Beat in buttermilk, oil, and vanilla.
Gradually mix in dry ingredients. Slowly add hot water, mixing until batter is smooth.
Pour into prepared pans and bake for 30 minutes or until a toothpick comes out clean. Let cakes cool.
Blueberry Mousse:
Blend the blueberries and sugar until smooth. Strain the mixture to remove skins.
Sprinkle gelatin over the cold water and let stand for 5 minutes. Warm gently to dissolve gelatin, then add to the blueberry puree.
Whip the cream to stiff peaks and gently fold into the blueberry mixture. Split into two portions for separate layers. Chill until ready to use.
Cream Cheese Frosting:
Whip cream cheese and butter until smooth. Gradually add confectioners’ sugar and vanilla until creamy.
Blueberry Syrup Drizzle:
In a saucepan, combine blueberry juice, sugar, and cornstarch. Heat until thickened. Allow to cool.
Assembly:
Place one chocolate cake layer on a serving dish. Top with half of the blueberry mousse.
Add the second cake layer and cover with a thin layer of cream cheese frosting.
Top with the final cake layer. Spread the remaining blueberry mousse on top.
Drizzle with the blueberry syrup just before serving.
Prep Time: 1 hour | Cooking Time: 30 minutes | Total Time: 2 hours 30 minutes (including chilling)
Kcal: 580 kcal | Servings: 12 servings
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Step-by-Step Guide
1. Prepare Pans & Oven: Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
2. Make Cake Batter: Sift all dry cake ingredients into a bowl. In a separate large bowl, beat eggs and sugar for 3-4 minutes until pale and thick. Add wet ingredients (buttermilk, oil, vanilla) and mix. Gradually add the dry ingredients, mixing on low speed. Finally, slowly pour in the hot water and mix just until the batter is smooth and liquid is incorporated.
3. Bake & Cool: Divide the batter evenly among the three pans. Bake for 28-32 minutes, or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
4. Create Mousse: Puree blueberries and sugar, then strain. Bloom gelatin in cold water, then gently heat to dissolve. Stir this liquid gelatin into the blueberry puree. In another bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the blueberry mixture in two additions. Chill for 20-30 minutes to set slightly.
5. Assemble Layers: Place the first cake layer on your serving plate. Spread one portion of the blueberry mousse evenly over it. Add the second cake layer and spread a thin, even layer of cream cheese frosting. Top with the final cake layer. Spread the remaining blueberry mousse on top, creating decorative swirls.
6. Final Touches: Just before serving, drizzle the cooled blueberry syrup over the top, allowing it to drip down the sides decoratively.
Serving Suggestions
This decadent cake is a showstopper on its own. For an elegant presentation, garnish each slice with a few fresh blueberries and a mint leaf. Serve it slightly chilled to help the mousse layers hold their shape. It pairs wonderfully with a cup of strong black coffee or a glass of dessert wine to balance the sweetness.
How-to Summary
Bake three layers of moist chocolate cake. While they cool, prepare a light blueberry mousse by folding whipped cream into a sweetened, gelatin-stabilized blueberry puree. Make a simple cream cheese frosting and a quick-cook blueberry syrup. Assemble by layering cake, mousse, cake, a thin frosting layer, and the final cake. Top with the remaining mousse and finish with a syrup drizzle just before serving.
Frequently Asked Questions
Can I make this cake ahead of time? Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap once cool and store at room temperature. Assemble the cake up to 6 hours before serving and keep it refrigerated.
Can I use frozen blueberries? Absolutely. Frozen blueberries work perfectly for the mousse and syrup. There’s no need to thaw them completely before blending for the puree.
What can I use instead of gelatin for a vegetarian option? Agar-agar is a suitable plant-based substitute. Use about 1 1/2 teaspoons, following package instructions for dissolving and setting.
Why is hot water added to the cake batter? The hot water helps bloom the cocoa powder, intensifying the chocolate flavor, and contributes to the cake’s exceptionally moist and tender crumb.
My mousse seems too runny. What happened? This usually occurs if the whipped cream was not stiff enough before folding, or if the blueberry-gelatin mixture was still too warm. Ensure both components are well-chilled before combining.
Common Mistakes to Avoid
- Overmixing the Cake Batter: Once you add the hot water, mix only until the batter is just combined. Overmixing can lead to a tough, dense cake.
- Warm Blueberry Puree: Adding dissolved gelatin to a hot puree is fine, but ensure the mixture has cooled to at least room temperature before folding in the whipped cream, or the heat will melt the cream.
- Soft Whipped Cream: Whip the heavy cream until it holds firm, distinct peaks. Soft, droopy peaks will result in a loose mousse that doesn’t hold its structure between layers.
- Drizzling Syrup Too Early: Apply the blueberry syrup drizzle right before serving. If added too far in advance, it will soak into the top mousse layer and lose its glossy, decorative effect.
Conclusion
The Chocolate Blueberry Heaven Cake is a masterpiece of contrasting textures and flavors, where rich chocolate meets the bright, tangy sweetness of blueberry. While it involves several components, each step is straightforward. Following this guide and avoiding common pitfalls will ensure a stunning and delicious result that is sure to impress. The final drizzle of syrup not only adds flavor but creates a beautiful, professional finish. Enjoy the process and the incredible dessert you create.