A chocolate cake with blueberry mousse represents a delicious combination of a delicate cake, custard and blueberry mousse. This light cream mousse will make any dessert festive. it is the perfect complement to the rich chocolate flavor. This is one of those recipes where everything seems to be simple and obvious, but the ingredients are so well balanced that the final result is outstanding.
1. Mix the buttermilk, oil and egg. Sift all the dry ingredients on the top, mix quickly. Pour hot coffee into the dough and stir. Put the dough in the baking pan, with a diameter of 20 cm and bake in the oven preheated up to 180C for about 35-40 minutes until a dry toothpick. Cool, cut the «hump», if it is formed and cut the cake into 2 equal parts.
2. Soak gelatine in the water according to the instructions. Blend the berries. Put the puree, sugar and lemon juice into a saucepan and heat until the sugar dissolves (do not boil). (If you are using raspberries, at this stage you can rub the mixture through a sieve). Add the swollen gelatin to the hot blueberry mixture and stir until dissolved, cool to room temperature and mix gently with whipped cream.
3. At the bottom of a ring or a split baking pan with a diameter of 23 cm lay parchment, put 1 layer of the cake and spread half of the mousse. Put it into a refrigerator or a freezer until firm. Put the second layer of the cake and the remaining mousse, put into a refrigerator for a few hours to harden.
4. Decorate the finished cake as desired - I have coating from 100 g of chocolate and 60 ml of heavy cream.
130 g of flour
160 g of sugar
55 g of cacao
1 teaspoon of soda
half a teaspoon of baking powder
a pinch of salt
120 ml of buttermilk, yogurt or sour cream 12%
60 ml of vegetable oil
1 large egg
120 ml of freshly brewed hot coffeeAll the ingredients (except the coffee) must be at room temperature For the mousse:
450 ml of whipped cream with a high fat content(33-35%)
750 g of blueberries (pre-thaw and drain juice if the berries are frozen)
juice of half a lemon
150 g of sugar
20 g of gelatin powder (5 teaspoons) or 5 sheets of gelatin
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