Adapted from:
The Foody
Allrecipes
Description:
Chocolate-frosted layer cake with blueberry and cream cheese filling~
The Foody
Allrecipes
Description:
Chocolate-frosted layer cake with blueberry and cream cheese filling~
Ingredients:
112.5 g sugar
75 g plain flour
37.5 g cocoa powder
3 eggs, separated
1/2 tsp cream of tartar
3/4 tso baking powder
1/2 tsp vanilla essence
100 g dark chocolate (72%) bars
100 ml cream
1 1/2 tsp rum
Directions:
100 g dark chocolate (72%) bars
100 ml cream
1 1/2 tsp rum
Directions:
1) Whisk plain flour, cocoa and baking powder together and sieve.
2) Combine sugar and cream of tartar together. Whisk egg whites with gradual additions of sugar and cream of tartar mixture till soft peaks form.
3) Beat egg yolks and vanilla till pale, and fold in egg whites, followed by flour mixture.
4) Grease a 14 X 14" baking tin, lined with buttered greaseproof paper. Pour batter evenly into the tin, and bake in preheated oven at 200 deg for 8 min. Take care not to overbake.
5) Dust a sheet of greaseproof paper with icing sugar and turn the sponge upside down onto it.
6) Remove the lining paper and trim the edges of the sponge cake. Cut into two equal rectangles and spread one with cream cheese filling and then blueberry jam. Place the other layer over the first, and chill cake.
7) To make the chocolate ganache, heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
8) Allow the ganache to cool slightly before pouring over the chilled cake. Start at the center of the cake and work outwards. Chill cake to set.
Remarks:
This was supposed to be a chocolate swiss roll or chocolate log cake for the yuletide season! But due to my incompetency, the swiss roll cracked too badly that I had to switch to making a chocolate cake instead.2) Combine sugar and cream of tartar together. Whisk egg whites with gradual additions of sugar and cream of tartar mixture till soft peaks form.
3) Beat egg yolks and vanilla till pale, and fold in egg whites, followed by flour mixture.
4) Grease a 14 X 14" baking tin, lined with buttered greaseproof paper. Pour batter evenly into the tin, and bake in preheated oven at 200 deg for 8 min. Take care not to overbake.
5) Dust a sheet of greaseproof paper with icing sugar and turn the sponge upside down onto it.
6) Remove the lining paper and trim the edges of the sponge cake. Cut into two equal rectangles and spread one with cream cheese filling and then blueberry jam. Place the other layer over the first, and chill cake.
7) To make the chocolate ganache, heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
8) Allow the ganache to cool slightly before pouring over the chilled cake. Start at the center of the cake and work outwards. Chill cake to set.
Remarks:
The cake was frosted with chocolate ganache, which was made with a slight mistake in one of the ingredients. Using 3% whipping cream instead of heavy whipping cream, I couldn't whip the ganache to a filling for my cake (the ganache can be used on its own or whipped into a chocolate frosting). Thus, in a bid to create a contrasting filling for the cake, I'd blended my remaining cream cheese and some icing sugar till suitable consistency. Homemade blueberry jam was spreaded onto the cream cheese filling.
I really liked the resultant product after everything was assembled! The cake was very fluffy, moist and not too sweet, and the fillings were a treat! I didn't know that the cream cheese frosting and blueberry jam would go so well together. If I had known earlier, I would have planned for such a combination.
Anyway, with my never-say-die attitude, I'll definitely attempt a chocolate swiss roll recipe again! But for now, I shall savour my exquisite cake!
