“You made me a pink cake!”, that’s what my son said on seeing Dark Chocolate Cake with Blueberry Bavarian Cream and Chocolate Ganache. He was really disappointed to see what I made to surprise him, but just one bite and he was hugging and kissing me. 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 misses 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 of, was instead of giving the cake a pink tinge ,which is his favorite color. The blueberry preserve made the whipped cream pink. So a pink cake for him.
Ingredients
- 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
- Eggs-3
- 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)
Instructions
- 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
- Assembly
- 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
