Dark Chocolate Cake with Blueberry Bavarian Cream and Chocolate Ganache

You made me a pink cake !!!!!!!!My son was really disappointed to see what I made to surprise him, but just one bite and he was hugging and kissing me.This is my favorite cake.Can you make it all the time.

He loves berries.All sorts of Berries..Blue berries, Raspberries, Strawberries, Blackberries and even Mulberries now.While in the US, he ate his share and now miss them like anything.He wants to go back to the US for the very reason that we don’t have Raspberries and Blueberries here in India.

His vacations have started and to surprise him, I thought to make a cake with his favorite flavors. Chocolate and Blueberries.But what I never thought was instead of giving the cake a blue tinch ,which is his fav color, the Blueberry preserve made the whipped cream pink.So a pink cake for him :()

The cake turned out pretty good.Though it is a bit of work, but is worth all the efforts.I used my favorite  Chocolate Cake recipe and the bavarian cream totally complimented it. Here is the recipe.

All you need is ( Serves 10-12 )

For the Chocolate cake

Dark Chocolate- 180 gm ( cut into small pieces )
Unsalted Butter- 200 gm ( cut into small pieces )
Instant coffee powder-1 tbsp
Water-125 ml
All purpose flour-1 and 14 cups
Corn flour-14 cup
Baking powder- 1 tsp
Baking soda-12 tsp
Granulated sugar-34 cup
Brown sugar-12 cup
Cocoa powder-13 cup
Milk-75 ml
Lemon juice-2 tsp

For the soaking syrup

water-14 cup
Sugar-2 tsp
Rum- 2 tbsp ( or 1 tsp vanilla extract )

For the Blueberry Bavarian cream

Blueberry preserve- 400 gm
Water-14 cup
Gelatin- 25 gm
Whipping cream-3 cups

For the chocolate Ganache

Whipping cream-1 cup
Dark chocolate-1 cup ( chopped )

Method of preparation

For the cake

Pre heat the oven to 160 degrees C
Grease and line, two 8 inch pans
Add lemon juice in milk and keep aside
Mix instant coffee in water
Melt butter and chocolate in a pan
Add coffee and water to the pan
Remove from heat, once the butter and chocolate has melted
Keep aside and cool
Whisk together all purpose flour, corn flour, baking powder and baking soda
Add granulated sugar, brown sugar and cocoa powder
Whisk egg and milk
Add chocolate mixture and whisk
Add the dry ingredients and fold with a spatula
Pour the batter equally in both the pan
Bake for 30-35 minutes, till a tooth pick comes out clean
Remove from the oven and cool in the pan for 5 minutes
Remove from the pan and cool on a cooling rack

For the soaking syrup

Mix all the ingredients in a bowl
Keep aside

For the Blueberry Bavarian cream

Add 14 cup of water in the Blueberry preserve and heat it till the preserve is dissolved
Strain it and keep aside to cool
Chill the cream and whip it till stiff peaks form
Dissolve the gelatin in water
Add the gelatin in the blueberry preserve
Mix nicely
let the mixture come to room temperature
Add the mixture in the whipped cream and fold with a spatula

For the Ganache

Heat the whipping cream till it starts to boil
Pour it over the dark chocolate
Whisk till chocolate is melted and shiny


Keep one cake inside a 9 inch springform pan
Brush with half of the soaking syrup
Pour half of the whipped cream and cover the sides and top of the cake
Keep the other cake on top and brush with the remaining syrup
Pour the remaining cream and cover the sides and top
Refrigerate for at least 2 hours
Run a knife along the cake and open the springform pan
Take the cake out and keep it on the stand
Pour the Ganache ( room temperature ) on top of the cake
Decorate with chocolate shavings



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