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Blueberry Chocolate Cake


  • 140g eggs

  • 100g sugar

  • 2tsp corn syrup

  • 1/2tsp vanilla essence

  • 85g cake flour

  • 2tsp cocoa powder

  • 25g unsalted butter, melted

  • 40ml milk

  • Fresh blueberries

  • Mint leaves

  • Sugar syrup


  • 240g dark chocolate

  • 120ml whipping cream

  • 30g unsalted butter, cubed

[Blueberry Cream]

  • 150whipping cream

  • 100g blueberry puree


  1. Cake: Preheat oven 180degC.

  2. In a heatproof bowl, add in eggs, sugar and corn starch.

  3. Place bowl over a pan of simmering water. Balloon whisk till mixture reaches 40degC.

  4. Remove from heat. Add vanilla and electric whisk till mixture is pale and thick.

  5. Sift in cake flour and cocoa powder, and fold it in.

  6. Add milk to butter. Spoon some batter into butter and mix well. Then pour back into the batter and mix well.

  7. Grease and line a 6inch cake pan with parchment paper. Pour batter in and bake for 25mins.

  8. When done, remove cake from pan and peel off parchment paper.

  9. Allow to cool, then slice away the top and slice cake into 3 sheets.

  10. Ganache: Place chocolate and cream in a heatproof bowl and microwave for 60secs.

  11. Mix well and add in butter, mix well. Let cool to room temperature.

  12. Cream: Whisk cream till thickened, then add in blueberry puree, and whisk till stiff peaks.

  13. Assemble: Get a sheet of cake, drizzle sugar syrup over, and half the amount of cream, spread it out.

  14. Place another sheet of cake over, drizzle with syrup and repeat steps.

  15. Place the last sheet of cake cake, drizzle with syrup, then cover the entire cake with ganache.

  16. Transfer remaining ganache into a piping bag fitted with a French tip. Pipe onto the edge of the cake and topped with blueberries and mint leaves.

Adapted from Cooking Tree

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