Layered cakes - Chocolate Blueberry Cake
My middle child just turned 13 and asked for a chocolate cake with berries for his birthday. While it can be a bit of battle to get him to eat a good mix of fruit and vegies he does love berries of all types, but alas his siblings only eat strawberries and blueberries. So chocolate blueberry cake was created and while time constraints meant the chocolate ganache hadn't set properly so didn't look as pretty as it should, the cake was delicious and not too rich.
225g flour
180g cocoa
2 teaspoons baking soda
1 teaspoon baking powder
330g caster sugar
2 eggs
190 ml buttermilk
190 ml warm water
60ml rice bran oil
2 teaspoons vanilla bean paste
Preheat oven to 160 C (fan forced). Grease and line base and sides of two 20cm round cake pans with baking paper. Sift dry ingredients into a bowl with caster sugar and mix until well combined. Add remaining ingredients and beat on a low speed until well combined.
Divide batter between pans, and bake for 45 minutes or until skewer comes out clean. Leave in pans for 20 minutes then turn out on to a wire rack and cool completely.
Trim tops of cakes to create level surface. Cut each cake in half horizontally. Place bottom layer on serving platter and spread with blueberry jam and fresh or thawed blueberries, repeat with remaining layers leaving top bare.
Cover cake in chocolate ganache. (While we normally make ganache with just dark chocolate its flavour isn't truly loved by the kids, so for this cake I used 125 g of Whitakers' Madagascar Milk Chocolate and 125g of Whitakers 72% dark chocolate. Heat cream to just below boiling, take off heat and add chocolate, then leave for 2 minutes. Stir in chocolate, cover, and let cool. When thick enough to spread ice top and side of cake.
Chocolate Blueberry Cake
225g flour180g cocoa
2 teaspoons baking soda
1 teaspoon baking powder
330g caster sugar
2 eggs
190 ml buttermilk
190 ml warm water
60ml rice bran oil
2 teaspoons vanilla bean paste
Preheat oven to 160 C (fan forced). Grease and line base and sides of two 20cm round cake pans with baking paper. Sift dry ingredients into a bowl with caster sugar and mix until well combined. Add remaining ingredients and beat on a low speed until well combined.
Divide batter between pans, and bake for 45 minutes or until skewer comes out clean. Leave in pans for 20 minutes then turn out on to a wire rack and cool completely.
Trim tops of cakes to create level surface. Cut each cake in half horizontally. Place bottom layer on serving platter and spread with blueberry jam and fresh or thawed blueberries, repeat with remaining layers leaving top bare.
Cover cake in chocolate ganache. (While we normally make ganache with just dark chocolate its flavour isn't truly loved by the kids, so for this cake I used 125 g of Whitakers' Madagascar Milk Chocolate and 125g of Whitakers 72% dark chocolate. Heat cream to just below boiling, take off heat and add chocolate, then leave for 2 minutes. Stir in chocolate, cover, and let cool. When thick enough to spread ice top and side of cake.
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