I have a bit of an obsession with blueberries and try to put them in as many recipes as possible, they have a gorgeous tart flavour when raw which lightens up a rich cake beautifully, and when cooked their sweetness and bright purple colour is irresistible!
I had an idea for a cake which looked like a giant version of a mini sandwich cake, people always seem to create mini versions of things, which are dead cute, but being cake obsessed I wanted more!
So to make this cake you’ll need:
For the sponge
- 175g butter, softened
- 3 eggs
- 175g caster sugar
- 175g self-raising flour
- 50g cocoa powder
- 1tsp baking powder
- ½tsp vanilla extract
- For the ganache:
- 100ml double cream
- 120g dark chocolate
For the filling
- Double cream (about 100-150ml)
- Blueberries or any other soft fruit you fancy!
- Preheat the oven to 170°C and grease and line a 25cm long rectangular baking tin.
- Cream the sugar and butter in a large bowl until fluffy and light, add the eggs one at a time and continue to beat with an electric whisk for about 5 minutes until the beaters leave a trail in the mixture and it is airy and very pale.
- Sift half the flour in and fold to combine, then sift in the rest of the dry ingredients, combine and stir in the vanilla extract.
- Put the mixture into the tin and bake for around 30 minutes or until well risen and a skewer inserted into the cake comes out clean. Let the cake cool for 5 minutes in the tin, and then turn onto a wire rack and cool completely.
- Make your ganache – the amounts I give make enough to cover the top sponge as it would be too rich for me to cover it all, and I like to see the filling but you can double the amount to cover the whole cake if you prefer. Heat the cream slowly in a heavy bottomed pan on the hob, and grate/finely chop the chocolate into a heatproof bowl. When the cream is nearly boiling remove it from the heat and immediately pour it over the chocolate. Let it sit for about a minute before stirring gently to combine. Let this cool down to just above room temperature.
- Whip up your cream for the filling – I like mine fairly softly whipped, but as much as you like really! Now you’re ready to assemble your cake!
- Cut the rectangular cake in half so you are left with 2 squares (you might need to even them up a bit/level the top off. Put half of your whipped cream onto one square of cake, and then a layer of berries. Top with the rest of the cream and the other sponge – give it a gentle press on top to squish it all together.
- Using a palette knife smooth the ganache all over the top and sides of the cake, while it is still soft you can decorate it with anything you like, I used these adorable edible gold stars which you can buy online from baking supply sites.
- Put the cake in the fridge for about an hour or two to set the ganache firm and then dig in! It’s a really indulgent and fun celebration cake.This cake would be lovely with strawberries, raspberries, pear or a mixture, just pick your favourite!