Double chocolate blueberry layer cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 8
Ingredients
For the cake:
  • 3 eggs
  • 100 g (a little less than ½ cup) butter
  • 60 g (a little less than ⅓ cup) sugar
  • A pinch salt
  • 15 g (⅛ cup) cocoa powder
  • 70 g (½ cup + 1 tsp) flour
  • ½ tbsp baking powder
  • ¼ tbsp baking soda
  • ¼ tbsp vanilla sugar or vanilla extract
For the frosting:
  • 50 g (½ cup) blueberries
  • Lemon zest
  • ¼ tbsp lemon juice
  • 400 g cream cheese
  • 15 g (⅛ cup) powdered sugar
  • 20 g (1 tbsp) honey
  • 100 ml (a little less than ½ cup) heavy cream
  • ¼ tbsp vanilla sugar or vanilla extract
For the white chocolate ganache:
  • 40 g (¼ cup) white chocolate
  • 20 ml (1 tbsp + 1 tsp) heavy cream
For the filling:
  • 100 g (1 cup) blueberries
Preparation
For the cake:
  1. Preheat the oven to 175°C/350F.
  2. Separate the yolks from the egg whites.
  3. Beat until fluffy the yolks, the butter and the sugar.
  4. Add to the mixture the sieved cocoa powder, the flour, the baking soda and baking powder and mix well.
  5. Whip the egg whites with the pinch of salt until firm peaks will appear.
  6. With a spatula, carefully fold in spoonfuls of egg white mixture into the batter (do not overmix!).
  7. Place baking paper and grease the borders of two 4.5 inch (11,5 cm) springform pans and divide the batter into the two pans.
  8. Bake both cakes at the same time (they are so small that they fit together!) for 25 minutes. Check if the cakes are cooked by inserting a toothpick into the cake: if it will come out clean, the cake is cooked.*
For the frosting:
  1. Smash the blueberries with a fork, add the lemon zest and juice and mix. Set aside.
  2. In another bowl, whip the cream cheese, the powdered sugar, the honey, the heavy cream and the vanilla sugar or extract until the frosting will be homogeneous and firm.
  3. Sieve the blueberry and lemon mixture and pour the obtained juice (circa 30 ml) into the frosting. Mix well.
Assembly:
  1. Once the cakes will be cooled, remove them from the springform pans, even them out with a knife and cut them into two lengthwise, so to have four layers.
  2. Place the first layer on a plate or cake stand and spread a thin layer of frosting, levelling it out.
  3. Spread some blueberries on the frosting, being careful not to go too close to the edges.
  4. Repeat the procedure for all the layers and cover the cake top and sides with a very thin layer of frosting. Place the cake and remaining frosting in the refrigerator for at least half an hour to let them harden and stabilize and frost the cake a second time with a thicker layer of frosting.
For the white ganache:
  1. Warm the heavy cream, pour it on the white chocolate and mix well.
  2. Pour on the cake the ganache and let it drip from the sides.
Notes
*If you happen to have only one pan, you can bake the half of the batter, wait that it cools, remove it from the pan and bake the second one.
Recipe by The Adagio Blog at https://adagioblog.com/double-chocolate-blueberry-layer-cake/