This blueberry chocolate cake is super soft and layered with a sour cream filling with fresh blueberries. You’ll love it!!
200 g all-purpose flour
200 g sugar
5 tablespoons coca powder
1 heaped teaspoon baking powder
pinch of salt
250 g blueberries
100 ml sour cream
150 ml heavy cream
80 g icing sugar
4 gelatin sheets, softened in cool water + 1/4 cup heavy cream
250 ml heavy cream
90 g icing sugar
200 g blueberries
grated dark chocolate
Preheat your oven to 180°C.
Crack the eggs into a bowl, add the sugar and mix until the mixture becomes four times bigger, white and fluffy. This takes about 10 to 15 minutes. Then sift the flour, cocoa powder, baking powder and add salt. Stir with a wooden spoon. Pour the mixture into a buttered and floured 24 cm pan and bake for 40 minutes. Cool on a wire rack.
In a saucepan, heat 1/4 cup of the heavy cream. Squeeze all water out of gelatin sheets, add to the boiling cream and stir until gelatin has dissolved, set aside.
In a large bowl, mix 1 cup blueberries with sour cream, icing sugar and lime juice. In a separate bowl, whip the cream until it has doubled in volume and forms a stiff peak. Stir with blueberry cream and gelatin. Add the remaining blueberries and stir gently.
Cut the cake into two layers. Put the first part back into the pan and cover with the blueberry cream, then finish with the second part of the cake. Allow to cool for two hours in the fridge or overnight.
Before serving, whip the cream with the icing sugar. Remove the cake from the refrigerator. Using a spatula, gently spread the whipped cream on top of the cake. Decorate with blueberries and grated chocolate. Enjoy!