Blueberry Devil's Food Cake
Sinfully delicious, this blueberry devil's cake can give you the deep satisfaction of consuming a chocolate cake. It's rich in chocolate yet light and fluffy in texture. The sweet yet tangy blueberry compote is the best pairing for a cake so heavy on chocolate as it blends in the flavours instead of standing out. Classic chocolate ganache frosting brings justice to the flavours this cake promises to deliver. This mahogany-coloured cake brings out the devil in you, as you might not want to share it with anyone else.
Serves: 9
Ingredients
Cake Sponge
2 cups Flour
1 cup granulated Sugar
½ cup brown Sugar
¾ cup Cocoa powder
1 tbsp Vanilla extract
3 tsp baking Soda
2 tsp baking Powder
Pinch of Salt
250g unsalted Butter
4 Eggs + 2 Yolks
1 ⅓ boiling Water
3 tsp Coffee powder
1 cup dark Chocolate
125g Blueberries
Blueberry Compote
250g Blueberries
⅓ cup Water
½ Lemon
⅓ cup granulated Sugar
3 tsp Lemon zest
Chocolate Ganache
540g milk Chocolate
3 cups heavy Cream
Method
Step 1
Preheat the oven to 180℃. Line 2 8-inch cake tins with parchment paper and grease the sides with butter.
Step 2- Cake Sponge
Add coffee powder to the boiling water and stir. To a saucepan, add coffee and butter, and place on low heat till the butter fully melts. Then take off the heat and add cocoa powder and chocolate. Whisk till the chocolate melts in the batter.
Step 3
Add vanilla extract, granulated and brown sugar, and whisk till the sugar dissolves. Then add one egg at a time and whisk until the batter is smooth. Sift salt, flour and baking powder in the batter and whisk till there are no lumps left.
Step 4
Lightly roll the blueberries in flour. Then add baking powder and quickly whisk the batter. Drop in the blueberries, and with a rubber spatula, fold the berries in gently. Divide the batter equally into the cake tins and place in the oven.
Step 5
Bake for 30 minutes or till the top of the cake sets. Then take the tins out and let the sponge rest for 1 hour in the tins. Then run a sharp knife along the edges and take the sponge out. Let the sponge cool down to room temperature, and cling wrap them in the refrigerator for 2 hours or overnight.
Step 6 - Blueberry Compote
Add water, ¾ of the blueberries, lemon zest and granulated sugar to a saucepan. Squeeze the lemon over the berries. Then place on medium-low heat and cook till the berries turn mushy and the constituency turns thick. Then add the leftover ¼ blueberries and cook for 3-4 minutes. Then take off the heat and rest till it cools down. Then transfer to a jar and place in the refrigerator.
Step 7- Chocolate Ganache
Chop the chocolate into bite-size pieces. Then transfer to a heatproof bowl. In a saucepan, add heavy cream and place on medium-low heat. Bring the cream to a light simmer and drizzle over the chocolate.
Step 8
Let the chocolate and heavy cream sit for 10 minutes. Then whisk it till smooth and let it sit for another 10 minutes. Then whisk the ganache every 2-3 minutes over 20 minutes. Then cover the surface of the ganache with cling wrap and keep it aside.
Step 9- Assembly
Add a little chocolate ganache in the middle of a plate/cake board. Place a cake sponge in the middle. Then evenly spread the ganache on the layer and frost the edges creating a dam. Add the blueberry compote in the middle and spread evenly.
Step 10
Carefully stack the second layer on top and lightly cover the entire cake in chocolate ganache. Place the cake back in the refrigerator and let it rest till the ganache hardens. Once the crumb coat sets, take the cake out and frost the cake evenly with the leftover ganache.
Step 11
Add fresh blueberries on top and sprinkle some lemon zest. Place back in the refrigerator and let the cake rest for a minimum of 4 hours or overnight. Then take the cake out of the fridge an hour before serving.
Tips
Make to keep the heat low when melting butter. The purpose is the melt the butter and not cook it.
Adding boiling water to make the coffee helps quicken the process.
Make sure there are no lumps of cocoa powder before proceeding to the next step.
Make sure to add baking soda right at the end to prevent activation.
Once you add the baking soda, move quickly into baking the cake.
Rolling the blueberries in flour prevents them from sinking to the bottom of the cake.
To make sure your cake is made. Insert a toothpick in the middle; it should come out with a few crumbs.
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