Someone’s Special 28th

choc blueberry cake 05

Okay, this is a real challenge. My special, best friend, lover, fiancé, or whatever I should called him is turning 28th. I didn’t really know what to get him for such a special day! Specially that we’ve been together for a decent time and I’ve pretty much covered the things that in his wish list.. well at least most of it (besides a GTi… hmm.. ). I know that the most basic thing that I would definitely give him besides a “gift” is a cake! Don’t get me  wrong, I’ve always baked him a cake ever since I know how to make a cake! I’ve made a Tiramisu layered cake few weeks ago for my colleague 🙂 But this time I wanted to be a bit more special. The cakes I’ve made in the past are quite simple, less creative and usually a lot of “pre-made” components, but this time I’ve aimed to do everything from ‘scratch’ just to show the ‘love’ I’ve put into this special cake 🙂

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IK isn’t a big fan of sweet things really, (although he’s always my taste-tester), but he would definitely prefer a savory dish than the sweet. Hence this makes the process even more difficulty! How can you possibly do a savory cake~ But one thing I know is that IK love chocolate cake, but having too much chocolate is crazily over the sugar hit! After some planning, I’ve decided to reduce 4 layers of chocolate cake into 2, with 2 vanilla cake in the middle! To add to that, I’ve added some blue coloring purely because he likes blue 🙂 There is definitely the need to add something else into the cake! I am just not happy enough to have give him a 4 layered sponge cake. So here comes something creative that I try to risk for! How about a blue berry jelly layer and blue berry jam layer? 🙂 So here come’s the journey! I wouldn’t say this is the prettiest cake, but I’m happy with the invention!

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BE WARNED~~~~ this is a long post! 🙂

fi's invention

You’ll need:

Chocolate pound cake (makes 6 inch round cake)

  • 200g sifted cake flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 220g unsalted butter, softened
  • 250g caster sugar
  • 4 large eggs
  • 4 teaspoons cocoa powder
  • 80ml heavy cream

Plain butter pound cake (makes 6 inch round cake)

  • 200g sifted cake flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 220g unsalted butter, softened
  • 250g caster sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 80ml heavy cream

Blueberry Jam

  • DIY or store-bought

Blueberry Jelly layer

  • 100gram Blueberry Jam
  • 1.5 heap teaspoons gelatine powder
  • 120 ml hot water
  • 2 teaspoon white sugar
  • 1/2 teaspoon lemon juice

 Blue Pound Cake

  • Half vanilla pound cake (See above)
  • Blue colouring

Chocolate Ganache

  • 250 grams dark chocolate
  • 200 ml thicken cream

choc blueberry cake 01

How to?

For Sponge cakes (chocolate and plain butter)

  1. Preheat oven to 160°C. Grease the bottom and sides of a 6″ triangle tin (or 6″ round tin).
  2. Sift together the flour, baking powder and salt into a medium bowl, set aside.
  3. Cream butter in a mixer at medium speed until pale and creamy, about 2 minutes.
  4. Gradually add the sugar and continue mixing for 4 mins until very light and fluffy.
  5. Reduce the speed to low and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl occasionally.
  6. Pour in vanilla extract and mix gently.
  7. Add 1/3 of the flour mixture, then add 1/2 of the heavy cream. Ensure each addition is mixed well before the next is added into. Continue until all ingredients are incorporated.
  8. Scrape the batter into the pan and smooth the top.
  9. Bake for 60-70 minutes or until a cake tester inserted into the centre come out clean.
  10. Remove from the oven and let cool on a wire rack for 20 minutes.
  11. Slice horizontally  in middle to form 2 cakes.

For Blueberry Jelly layer

  1. Wrap cake mould in aluminium foil so liquid would not leak.
  2. Mix gelatine powder, sugar and hot water until fully dissolved.
  3. Mix blueberry jam with lemon juice in a separate bowl.
  4. Add gelatine mixture to blueberry jam and mix well until full incorporate.
  5. Pour into prepared cake mould. Refrigerate until set and firm (approximately 4-5 hours).

For Chocolate Ganache

  1. Break chocolate into small pieces and place into a heat-proof bowl.
  2. Pour cream into a pot over medium heat and cook until just boil.
  3. Pour cream on top of the chocolate and wait until chocolate start melting.
  4. Stir quickly until chocolate fully melt (to avoid cream from cooling).
  5. Once the ganache is shiny and fully incorporated, use a egg whisk and beat until it becomes thicker -about 3-4 minutes. Careful not to overmix or it will spilt.

choc blueberry cake 02

To assemble the cake

  1. Lay a slice of chocolate sponge cake on a cake stand or serving plate.
  2. Apply a thin layer of chocolate ganache onto the chocolate cake. Lay the blueberry jelly on top. Lightly push it down to stick.
  3. Apply a thin layer of chocolate ganache onto the first butter sponge cake. Lay it on top of the blueberry jelly with chocolate ganache facing up.
  4. Use a brush, slightly brush blue colouring on top of the second butter sponge cake until an even coat is achieved. At this stage, you should see the blue colouring absorbing into the sponge cake. Apply this on top with blue coloured facing down.
  5. Lay a thicker layer of chocolate ganache around the edge of the second butter sponge leaving the middle empty. Spoon blueberry jam in the middle.
  6. Lay the final chocolate sponge cake on top. Lightly push down to ensure all layers are sticking together.
  7. Cover the entire cake with chocolate ganache, starting with a crumb coat. Place in the fridge for 30 minutes until ganache set.
  8. Use remining chocolate ganache, apply a second coat and smooth surface to form a neat finish.
  9. Stick chocolate chips around the edge for garnish.
  10. If desired, apply fruit or other candies to decorate.

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Tips:

  • Ensure that all ingredients are prepared, measure before making.
  • If by any chance, the jelly layer is starting to melt whilst assembly the cake, pop it back to the fridge and cool until it has harden again.
  • Ensure to work fast when it comes to covering the entire cake with chocolate ganache.
  • Sponge cake can be stored in the fridge, prepare the day before. Cover with plastic wrap. Ensure cake is completely cool before putting it into the fridge.

choc blueberry cake 03

Source:

Blueberry Jam – refer to this
Cake Bunting DIY adapted from Love Wed Bliss
Chocolate Ganache adapted from Best ever Baking Recipes
Sponge cakes inspired by Best ever Baking Recipes

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