Irresistible Blueberry Chocolate Cake with Creamy Fillings

Tender, incredibly tasty, melts in your mouth! A sweet toothʼs dream! Blueberry cake is a very successful combination of moist chocolate sponge cake with two types of filling: blueberry soufflé and mascarpone cream cheese. Despite the apparent complexity, preparing such a cake is not difficult.
cook time: 24h
Gavin Tanner
Irresistible Blueberry Chocolate Cake with Creamy Fillings

Nutrition Facts (per serving)

295
Calories
18g
Fat
29g
Carbs
4g
Protein

Ingredients (8 portions)

For the biscuit:

Wheat flour 150 g
Cocoa 20 g
Sugar 200 g
Eggs 1 pc
Milk 100 ml
Vegetable oil 50 ml
Water 100 ml
Baking powder 1 tsp
Soda 0.5 tsp
Vanillin to taste
Salt to taste

For the blueberry soufflé:

Mascarpone 100 g
Heavy cream 75 ml
Powdered sugar 50 g
Blueberry 75 g
Gelatin 5 g

For cream:

Cottage cheese 400 g
Mascarpone 100 g
Heavy cream 200 ml
Powdered sugar 130 g

Recipe instructions

Step 1

Step 1
How to make blueberry cake? Prepare your food. First bake the sponge cake. It’s better to do this in advance so that it has time to “rest” in the refrigerator for 8-12 hours. During this time, its texture stabilizes, and it will not crumble when cutting. I usually bake the sponge the day before I assemble the cake. In order for the dough to rise well, all products must be at room temperature. Therefore, remove eggs and milk from the refrigerator in advance. The recipe is for a cake with a diameter of 16 cm.

Step 2

Step 2
Turn on the oven to 180 degrees in advance. Take a bowl and sift all the flour and cocoa into it. By doing this, you will not only rid the food of possible debris, but also saturate it with oxygen, which will have a positive effect on the quality of the biscuit. Next, pour the remaining dry ingredients into the bowl — sugar, baking powder, baking soda, vanilla and salt.

Step 3

Step 3
Mix everything until smooth.

Step 4

Step 4
Beat the egg into another bowl and pour in the liquids — milk and butter. Donʼt add water yet, you will need it later. Beat everything with a fork until completely mixed.

Step 5

Step 5
Pour the liquid part into the dry part, stir with a whisk until smooth. I donʼt use a mixer, you can use it to beat. Itʼs not critical.

Step 6

Step 6
Boil the kettle. Measure out the required amount of boiling water and immediately pour it into the dough in a thin stream. Mix the dough quickly. It will become liquid, don’t be alarmed, that’s how it should be.

Step 7

Step 7
Take a suitable baking dish. I have a ring, I made the bottom out of foil. There is no need to grease the pan with anything, you can just line the bottom with parchment. Pour the dough into the mold. Bake the biscuit in the oven, preheated to 180°C for 45-60 minutes. The exact time will depend on your oven and the size of the cake. Mine baked for one hour. Check doneness with a wooden skewer — it will come out dry from the center.

Step 8

Step 8
Take out the pan with the biscuit and cool it until warm. Then carefully remove the biscuit from the mold, cool completely, wrap in cling film and refrigerate for at least 8 hours. During this time, the moisture in the biscuit will be evenly distributed, it will become more stable and tender.

Step 9

Step 9
Before you start assembling the cake, prepare the blueberry soufflé. The berries are suitable both fresh and frozen; defrost the latter a little, not necessarily completely. You will need cream with a fat content of at least 33%. Any gelatin will do, I use instant gelatin. Take cream and mascarpone from the refrigerator. You can reduce the amount of sugar to your taste.

Step 10

Step 10
Puree the berries in a blender until pureed.

Step 11

Step 11
Soak gelatin in 15 ml of cold water. Leave it to swell for the time indicated on the package. 5 minutes is enough for me. Read about how to soak different types of gelatin in a separate article at the link at the end of the recipe.

Step 12

Step 12
Place the mascarpone in a bowl, start beating it with a mixer, gradually adding powder. When the cheese becomes fluffy, pour cream into it. Beat everything until smooth and thick.

Step 13

Step 13
Melt gelatin in any way. I did this in the microwave, in short bursts. It should become liquid and homogeneous.

Step 14

Step 14
Add a third of the punched blueberries to the melted gelatin and stir. Then add the remaining berries. Mix well until smooth.

Step 15

Step 15
Add the blueberry-gelatin mixture into the mascarpone cream in portions, stirring well after each addition. Set aside the finished mixture for now.

Step 16

Step 16
Prepare the cream. This amount of products is given for the cream filling and for coating the cake. If you want to make a “naked” cake, that is, without cream on the sides, then take half a portion. Keep cheeses and cream in the refrigerator until whipping.

Step 17

Step 17
Place the curd cheese and mascarpone in a bowl, start beating them with a mixer, gradually adding powdered sugar and cream. Beat the cream until fluffy and smooth.

Step 18

Step 18
All that remains is to assemble the cake. Remove the aged biscuit from the refrigerator and cut it into three layers.

Step 19

Step 19
Take a ring and cover the sides with acetate film, cling film or a regular file (multifor) cut into wide strips. Place the first cake layer on the bottom. Spread a quarter of the entire cream on it.

Step 20

Step 20
Place the second cake layer. Spread all the blueberry soufflé on it. It has not yet gelled, so it will be convenient to work with.

Step 21

Step 21
Place the third cake layer. Spread some more cream on it. Place the remaining cream in the refrigerator; you will need to coat the sides of the cake with it. Or you can make only half of the cream for assembly and prepare the frosting the next day. Place the cake in the refrigerator for another 8 hours to fully stabilize.

Step 22

Step 22
Then carefully remove the mold, release the cake from the film and apply the remaining cream to the sides. Decorate the top with berries, cookies, chocolate, and green leaves. Place in the refrigerator for another 2 hours. Then serve. Bon appetit!

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