Blueberry Raspberry Chocolate Cake
Indulge in the rich flavors of the Blueberry Raspberry Chocolate Cake, a stunning dessert that combines luscious blueberries and raspberries with decadent dark chocolate. Perfect for any occasion, this cake will impress friends and family alike. Don’t wait—treat yourself to this delicious recipe tonight!
Equipment
- Mixing Bowl
- Frying Pan
- Large Pot
- Blender
- Baking Sheet
- Oven
Ingredients
- 3 pcs Eggs
- 3 tbsp Sugar
- 2 tbsp Oil
- 3 tbsp Flour
- 1 tbsp Cocoa Powder
- 1 pinch Salt
- 200 g Blueberries
- 2 tbsp Water
- 2 tbsp Sugar
- 1 tbsp Lemon Juice
- 3 sheets Gelatin
- 150 g Greek Yogurt 5%
- 200 ml Whipping Cream
- 1 tbsp Powdered Sugar
- 200 g Raspberries
- 2 tbsp Water
- 1 tbsp Lemon Juice
- 2 tbsp Sugar
- 3 sheets Gelatin
- 150 g Greek Yogurt 5%
- 200 ml Whipping Cream
- 1 tbsp Powdered Sugar
- 250 g Dark Chocolate
- 100 ml Milk
Instructions
- Preheat your oven to 180 °C (356° F). Grab your 20/30 cm (8×12 inches) baking tray and line it with parchment paper, then butter it to ensure your cake releases easily.
- In a mixer bowl, combine 3 eggs, 3 tbsp sugar, and a pinch of salt. Mix on high until the eggs turn pale and triple in volume, which should take about 10 minutes.
- Gradually add in 2 tbsp oil and continue mixing until well incorporated. This will keep your cake moist.
- In a separate bowl, whisk together 3 tbsp flour and 1 tbsp cocoa powder. Gently fold this mixture into the wet ingredients using upward motions, being careful not to deflate the batter.
- Pour the batter into your prepared baking tray and level it out evenly with a spatula. Bake for 20 to 25 minutes or until a skewer inserted in the center comes out clean. Let it cool on a metal rack.
- While the cake cools, prepare the blueberry sauce. In a small saucepan, combine 200 g blueberries, 2 tbsp water, 2 tbsp sugar, and 1 tbsp lemon juice. Bring to a boil over medium heat and cook for about 10 minutes until softened. Blend the mixture until smooth and return to the heat.
- Hydrate 3 gelatin sheets in cold water for about 5 minutes. Afterward, stir them into the warm blueberry purée until fully dissolved. Allow the mixture to cool.
- In another bowl, blend 150 g Greek yogurt with 2 tbsp sugar. Once the blueberry mixture has cooled, gently fold this yogurt mixture into the purée until well combined. Refrigerate until it thickens to a creamy consistency.
- In a mixing bowl, combine 200 ml whipping cream with 1 tbsp powdered sugar. Mix until fluffy and aerated, then fold this into the blueberry mousse using upward motions.
- Repeat the same steps for the raspberry mousse using the 200 g raspberries instead of blueberries.
- For the chocolate layer, heat 100 ml milk in a saucepan until boiling, then remove from heat. Add 250 g dark chocolate pieces and let sit for 2 minutes. Stir until fully smooth and combined.
- Return the cooled sponge to the baking tray. Spread the blueberry mousse evenly over the top and place the cake in the freezer for 30 minutes to set.
- Afterward, pour half of the chocolate cream over the blueberry layer, level it off, and freeze for another 10 minutes. Repeat the process with the raspberry mousse and the remaining chocolate cream.
- Let the assembled cake chill in the fridge for 2 to 3 hours so all layers can set properly. When ready to serve, use a hot knife (dipped in hot water) to cut the cake into portions for a clean cut.
Notes
Store leftover cake in an airtight container in the fridge for up to 3 days. The flavors continue to meld beautifully.