Blueberry & Raspberry Chocolate Cake
User Reviews
4.9
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Prep Time
2 hrs
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Cook Time
20 mins
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Additional Time
3 hrs 30 mins
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Total Time
5 hrs 50 mins
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Servings
15 servings
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Course
Dessert
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Cuisine
French, International
Blueberry & Raspberry Chocolate Cake
Description
The cake starts with a cocoa-flavored sponge made by beating eggs and sugar until fluffy and pale, then folding in oil and a cocoa-flour mixture before baking until light and springy. Blueberry and raspberry mousses are prepared by cooking the berries with sugar, water, and lemon juice, then pureeing and combining with soaked gelatin, Greek yogurt, and sweetened whipped cream to create airy, fruity fillings.
Once baked and cooled, the sponge is layered or topped with the blue and raspberry mousses chilled to set and finished with a milk chocolate cream made by melting dark chocolate with milk for a smooth, rich topping. The result is a multi-textured cake combining soft sponge, creamy mousse, tangy fruit flavors, and smooth chocolate that balances sweetness and fruit tartness.
This cake serves best chilled and makes a colorful dessert highlighting fresh berries and chocolate. It works well for special occasions where layered fruit and chocolate desserts are desired.
Ingredients
Sponge:
- 3 egg
- 3 tbsp sugar
- 2 tbsp neutral cooking oil generic cooking oil
- 3 tbsp flour
- 1 tbsp cocoa powder
- salt a pinch
Blueberry mousse:
- 200 g blueberries
- 2 tbsp water
- 2 tbsp sugar
- 1 tbsp lemon juice
- 3 gelatin sheets
- 150 g Greek yogurt 5% fat
- 200 ml whipping cream
- 1 tbsp powdered sugar
Raspberry mousse:
- 200 g raspberry
- 2 tbsp water
- 1 tbsp lemon juice
- 2 tbsp sugar
- 3 gelatin sheets
- 150 g Greek yogurt 5% fat
- 200 ml whipping cream
- 1 tbsp powdered sugar
Chocolate cream:
- 250 g dark chocolate
- 100 ml milk
Instructions
Sponge:
- Preheat the oven to 180 °C (356° F). Line a 20/30 cm (8x12 inches) baking tray with parchment paper and butter.
- Put the eggs, sugar, and pinch of salt in a mixer bowl. Mix until the eggs turn white and triple in volume (at least) – about 10 minutes. Gradually add in the oil and mix a little more.
- Separately, mix the flour and cocoa powder. Gently fold in the dry with the liquid ingredients, using upward motions.
- Pour the mixture into the baking tray and gently level it. Bake for 20-25 minutes, then remove to a metal cooling rack.
Blueberry mousse:
- Put the blueberries, water, sugar, and lemon juice in a small saucepan and bring them to a boil over medium heat. Leave to cook for 10 minutes, or until they soften. Put the mixture into the blender and purée it. Place back on the heat, bring to almost boiling point, then turn off the stove.
- Hydrate the gelatin in 3 tablespoons of cold water. After 5 minutes, incorporate into the blueberry purée. Let cool.
- Add two tablespoons of sugar to the yogurt and blend, then add it to the cooled blueberry purée and combine the two. Refrigerate the mixture until it gets a creamy consistency.
- Combine the whipping cream with the powdered sugar in a mixer, mixing until it becomes fluffy and aerated. Incorporate in the cream from the refrigerator with upward motions.
Raspberry mousse:
- Follow the same steps listed for the blueberry mousse.
Chocolate cream:
- Bring the milk to boiling point. Turn off the heat and add the broken chocolate pieces. After 2 minutes of rest, mix until fully combined.
Assembly:
- Put the sponge back into the baking tray. Spread the blueberry mousse on top and put the cake in the freezer for half an hour.
- Pour half the chocolate cream on top, level it, and return to the freezer for 10 minutes.
- Do the same with the raspberry mousse and the remaining chocolate cream. Leave the cake in the fridge for 2-3 hours to allow all the layers to set. Portion it up with a hot knife (keep the blade in hot water for a smooth cut).
Serve!
Notes
User Reviews
Overall Rating
4.9
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