Chocolate Blueberry Cake

Chocolate cake just doesn’t suffice anymore so I’ve been looking for things to add to it.  Fruit is the new favourite addition so I made a small cake to try out the combination.

whole chocolate cake

I’ve adapted a Nigella recipe and added a different topping.  I’ve found that a 7″ round cake is usually enough for a small taster in our house or for a group of friends having a cuppa tea.  However for larger numbers double the mix for 2 x 7″ round cake or 1 x 9″ round cake.

Chocolate Blueberry Cake

  • 88g stork
  • 100g sugar
  • 1 large egg
  • 1 tsp vanilla essence
  • 75ml sour cream
  • 20g cocoa
  • 1/4 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 100g plain flour
  • 40g blueberries

Beat the stork and sugar together, add the egg, vanilla and sour cream (stir in each before adding the next).  Measure the cocoa, bicarb, baking powder and flour and mix well with a whisk to remove any lumps.  Stir the blueberries around in the flour mix to lightly coat and then add to the wet mix.  Stir until combined and pour into a lined 7″ round cake tin and spread out to the edges.  Bake for about 20-25 minutes at 175’c fan until a skewer comes out clean.

naked cake

Chocolate Frosting

  • 50g dark chocolate
  • 150g condensed milk
  • 15g stork

Add everything to a microwave bowl and heat on high for a minute or so.  Stir until combined and thickened.  Leave to cool and the mix will have thickened at lot.  Spread evenly over the cake.  It should run down the sides of the cake without too much effort.

slice chocolate cake

Thank you for reading


One response to “Chocolate Blueberry Cake

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s