Tuesday, January 18, 2011

Chocolate Covered Blueberry Cake

This weekend we went to a friend's place for a small dinner party of sorts. I volunteered to make dessert because, that's what I do.

And then, on Thursday night I panicked because I had no idea what to bake. I didn't want to make cookies (I made enough of those in December) and *gasp* I didn't feel like making cupcakes. What in the heck was I going to do?

My husband suggested I make a cake. Being the chocolate lover that I am, I responded with "a chocolate one, obviously." Then I proceeded to mull over filling options out loud.

"What about blueberry," asked my husband. Hmm, chocolate and blueberries? I wasn't sure about that combination. But, then I remembered that when we visited Ghirardelli in CA we ate some delicious chocolate covered blueberries.

So, on Saturday I put together a chocolate layer cake using my go-to chocolate recipe (Martha's 1-bowl chocolate cake). Because I'm not a huge fan of fruit jam layers in my cake (personal preference), I decided to make a fresh blueberry whipped cream for the filling.

I don't really use a recipe anymore when I make whipped cream, I kind of wing it. For this particular whipped cream, I put two containers of fresh blueberries (approx 2 cups-ish) into my food processor and pureed them. Then I put the puree into my kitchenaid with a pint of heavy cream, a tablespoon of sugar, and about a teaspoon of vanilla and using the whisk attachment beat the mixture on high until peaks formed.

To top it all off, I used a dark chocolate frosting recipe, which I think is too rich/sweet to not be a ganache (though, technically, it isn't as it does not use cream at all). This is another recipe from Martha. I halved the recipe though, because it makes 5 cups which is just about always way too much.

I would recommend refrigerating cake until serving, and storing any left overs in the fridge as well.