Chocolate cake with blueberry cream

Chocolate delight combined with a delicate berry flavour and mascarpone. The whole is decorated with lots of forest fruits.


I baked two cakes in an 18cm round cake tin.
CHOCOLATE CAKE
3 large eggs
160ml milk
136ml sunflower oil
195g brown sugar
1 tsp vanilla extract
160g flour
64g cacao
1 1/2 tsp baking powder
1/2 tsp bicarbonate soda
  1. All ingredients should be at room temperature.
  2. In the bowl lightly beat eggs, add milk, oil, sugar, vanilla extract - mix to combine.
  3. Pour the flour, cocoa, baking soda, baking powder to the second bowl. Pour the sifted ingredients into the mixed wet ingredients and mix to combine (using e.g. tablespoon, do not use a mixer).
  4. Put baking paper into a round cake tin (18cm), only the very bottom. Pour the dough into it. Bake at 170ºC for about 60 minutes or more, to the so-called dry stick. Remove from the oven, cool.

BLUEBERRIES IN A THICK GEL
500g blueberries (fresh or frozen)
3 leaves of gelatine 
3/4 glass of sugar  
1 tbs lemon juice (you can use more if fruit are too sweet)
2 tsp cornflour dissolved in 1 tablespoon water
  1. In a small pot mix the raspberries with sugar. Place on a medium-strength burner and heat until the sugar dissolves.
  2. Add lemon, water and flour, mix, boil and remove from the burner.
  3. Gelatine put into a small pot and add water only to cover it. Leave it to swell for 10 minutes. Place on the burner and heat, stirring, until the gelatin completely dissolves or heat in the microwave. Do not boil (gelatin will lose its gelling properties). Remove from the burner.
  4. Pour the dissolved gelatine into a fruit sauce (can be hot). You can first mix it with a little sauce of fruit to avoid forming clumps. 
  5. Cool to make the fruit sauce thicken. Put in the fridge for a few hours.

BLUEBERRY CREAM
500g chilled mascarpone
blueberries in a thick gel (recipe above)
  1. Put mascarpone and blueberries in a thick gel (it is not very thick, to be honest, it had a jelly consistency, which is in the middle of the setting process, I thought it was too liquid. I made the whole process and spread the cake, put into the fridge and n the morning the cream was thickinto a bowl.
  2. Blend to a smooth cream.

Place the first part of the cake on the cake stand. Put part of blueberry cream on it. Repeat until the last part of the cake. Cover the top and sides with raspberry cream. Decorate the cake with forest fruits. Put into the fridge.

Bon Appetit! 











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