Description
A delightful dessert that combines rich chocolate flavors with fresh blueberries in a layered cake with brownie, white chocolate mousse, and blueberry mousse.
Ingredients
Scale
- 2 eggs
- 2/3 cup (135g) sugar
- 1/2 tsp (2g) salt
- 1/2 cup (110g) vegetable oil
- 1 tsp (5g) vanilla extract
- 1/2 cup (60g) unsweetened cocoa powder
- 1/2 cup (62g) all-purpose flour
- 10 oz (300g) fresh or frozen blueberries
- 1/3 cup (70g) sugar
- 2 tbsp (30ml) lemon juice
- 6 oz (180g) white chocolate
- 5 oz (145g) whipping cream (for melting)
- 1/2 tbsp (5g) gelatin powder
- 2 tbsp (30ml) cold water
- 7 oz (200g) whipping cream, chilled (for whipping)
- 1/2 tbsp (5g) gelatin powder (for blueberry mousse)
- 2 tbsp (30ml) cold water (for blueberry mousse)
- 1 1/4 cup (300g) whipping cream, chilled (for blueberry mousse)
- 1/3 cup (80g) whipping cream, chilled (for decoration)
- 1 tbsp (8g) powdered sugar
- 1/4 tsp (1g) vanilla extract
- Fresh blueberries (for garnish)
Instructions
- Preheat your oven to 350°F (180°C). Grease and line two 8-inch springform pans.
- In a mixing bowl, whisk together the eggs, sugar, salt, and vanilla extract. Add the vegetable oil and mix well. Sift in the flour and cocoa powder, then mix until combined. Divide the batter between the prepared pans and bake for 10-12 minutes. Cool the cakes on a wire rack.
- For the blueberry sauce, combine the blueberries, sugar, and lemon juice in a saucepan. Bring to a boil, then reduce the heat and simmer until the mixture thickens. Strain the sauce and let it cool.
- Melt the white chocolate with 5 oz of whipping cream. Bloom the gelatin in the cold water, then dissolve it. Combine the dissolved gelatin with the melted white chocolate and fold in whipped cream.
- To assemble, place the first brownie layer on a serving platter. Wrap it with a cake ring, then pour in the white chocolate mousse. Freeze it to set.
- Bloom the gelatin for the blueberry mousse and mix it with the blueberry sauce. Fold in the chilled whipped cream.
- Place the second brownie layer on top and add the blueberry mousse. Refrigerate for 4-6 hours or overnight to set.
- Whip the cream with powdered sugar and vanilla extract, then pipe it onto the cake. Garnish with fresh blueberries. Serve and enjoy!
Notes
Ensure that all ingredients are at room temperature before starting. Be gentle when folding ingredients to keep the mousse light and airy.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: cake, dessert, chocolate, blueberry, mousse