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Blueberry Mousse Chocolate Cake
Perfect to serve this simple and yummicilious , light and moist cake as an after meal treat or for any occasions!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 servings
Author Ann Low
Chocolate Sponge Cake
  • 2 large eggs
  • 25 g caster sugar
  • 1/2 tsp vanilla extract
  • 80 ml fresh milk
  • 25 g corn oil
  • 35 g cake flour or plain flour
  • 1.5 tbsp valrhona cocoa powder
  • 1 tbsp corn flour (cornstarch)
  • 2 egg whites
  • 20 g caster sugar
Blueberry Mousse
  • 150 g fresh or frozen blueberries
  • 80 g caster sugar
  • 2 tbsp water
  • 1.5 tbsp lemon juice
  • 1.5 tsp gelatin powder soak with 1 tbsp water
  • 250 g non-diary whipping cream
  • Preheat oven at 180 deg C. Sift flour, corn flour and cocoa powder together into a bowl. mix well and set aside.
  • Chocolate sponge cake - Combine egg yolks, sugar and vanilla extract in another bowl, mix well. Add milk, mix well followed by oil and blend well. Sift in flour mixture the second time into egg mixture and stir well again.
  • Beat egg whites until foamy. Gradually add sugar and beat until egg whites to peak form.
  • Fold the egg whites evenly into into egg yolk batter with a rubber spatula in two batches. Then pour mixture into a 7 inch round cake pan (lined base with parchment paper).
  • Bake at 2nd lower rack in the oven for about 15 minutes or skewer inserted comes out clean. Invert cake pan immediately and let to cool down after baked.
  • Invert cake pan immediately and let to cool down after baked.
  • Blueberry Mousse - cook blueberries, sugar and water in pot over medium heat. Mash blueberries with a spatula or spoon. Then press blueberries through a strainer to extract as much liquid as possible. Blueberries liquid should be measure to around 120g after strained.
  • Return blueberries liquid to pot and lightly boil liquid together with soaked gelatin. Stir till gelatin melted, off heat and add lemon juice, stir well again and leave blueberry liquid mixture to cool.
  • Whisk whipping cream to peak form but not too stiff and mix evenly into blueberry liquid mixture with a hand whisk.
  • Assemble mousse cake - Cut chocolate sponge cake into 2 slices and place one piece of it into a 8 inch round removable cake pan or adjustable cake ring and spread half of the blueberry mouse on top. Then place the second piece of chocolate sponge cake on top, followed by the remaining blueberry mousse.
  • Smooth the surface with a spatula or scraper and place the whole cake in the refrigerator to chill for at least 4 hours or overnight. Remove cake from the pan and place some fresh blueberries on top and dust with some snow powder or decorate the cake as desired before serving.
while the cake is baking in the oven, cook the blueberry puree.
Please keep in mind that all ovens temperature and baking time varies.
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