This Blueberry Swirl Chocolate Cake is a sticky, gooey fudgy, brownie-like mess of a cake but it’s utterly divine and perfect for your valentine
for the cake batter
- 200g dark chocolate I used this lovely chocolate from the co-op – chopped
- 200g butter – cubed
- 125ml freshly brewed coffee
- 85g self-raising flour
- 85g ground almonds
- 1/2 teaspoon bicarbonate of soda
- 200g light brown sugar
- 200g golden caster sugar
- 3 medium eggs
- 75ml milk
for the blueberry swirl buttercream icing
- 380g icing sugar
- 225g butter – room temp
- 30ml double cream
- 100g blueberries – frozen or fresh
Heat the oven to 140C fan and grease and line 2 x 18cm cake tins
Make the cake
Put the chocolate and butter into a pan and then pour over the coffee. Place the pan on a medium to low heat and warm through until everything begins to melt. Stir a few times during the melting process. Take the pan off the heat and leave it to cool slightly.
Tip the flours, bicarb and sugars into a bowl. Crack in the 3 eggs and milk and pour over the melted chocolate mixture and stir it well to fully combine. It will be a smooth, quite runny consistency.
Pour this into the tins and bake for 1hr 25 – 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit).
Make the buttercream
Place the butter into the bowl of a stand mixer and using the metal paddle beat the butter for 5mins, then add the sugar 100g at time, beating well between additions. Add the cream and whip the whole lot together in the stand mixer for a final 3 mins.
Place the blueberries into a pan with a splash of water and bring up to heat. Let it simmer away until all the water in evaporated and you’re left with a thick jam-like consistency. Strain this through a sieve until you have a smooth thick puree.
Once the puree in cooled, stir 2/3rd of it into the buttercream. Set aside the rest.
Assemble the cake
To build the cake, place one cooled cake down onto your cake stand and slather with half the buttercream mixture. Then spoon half the remaining blueberry puree on to and swirl it through the buttercream.
Lay the second cake on top of the first and repeat the buttercream and blueberry puree swirl.
For more cake recipes, check these out on Dom in the Kitchen.
Eat and of course, enjoy!
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