Ingredients:
Sponge Cake:
4 eggs
120 g sugar
120 g flour
1 tsp vanilla sugar
1 tsp baking powder
50 g melted butter
2 tbsp milk
Blueberry Cream:
250 g blueberries (fresh or frozen)
200 ml heavy cream (35% fat)
100 g mascarpone cheese
50 g powdered sugar
2 tsp vanilla sugar
2 tsp powdered gelatin (or agar-agar)
Chocolate Glaze:
200 g dark chocolate
100 ml heavy cream
1 tbsp butter
Instructions for Simple Blueberry Chocolate Cake:
Sponge Cake:
Preheat the oven to 180°C (350°F). Line the bottom of a 20-22 cm (8-9 inch) round cake pan with parchment paper and grease the sides with butter.
Beat the eggs and sugar together until light and fluffy.
Mix the flour, baking powder, and vanilla sugar, then gradually add the dry ingredients to the egg mixture, folding gently.
Add the melted butter and milk, mixing until everything is well combined.
Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Allow the sponge cake to cool on a wire rack, then cut it in half to create two layers.
Blueberry Cream:
Heat the blueberries in a small saucepan over medium heat until they release their juices and soften. Strain through a fine sieve to get blueberry puree.
In a small bowl, prepare the gelatin by soaking it in 2 tablespoons of water, then gently heat it until it completely dissolves.
Whip the heavy cream until stiff peaks form, then add the mascarpone, powdered sugar, and vanilla sugar, continuing to beat until well combined.
Fold the blueberry puree and dissolved gelatin into the mascarpone mixture.
Chocolate Glaze:
Heat the heavy cream in a small saucepan until it is almost boiling.
Add the dark chocolate and butter, stirring until the chocolate is fully melted and the glaze becomes smooth and thick.
Assembling the Cake:
Place the first layer of sponge cake on a serving plate and spread half of the blueberry cream on top.
Cover with the second layer of sponge cake.
Pour the chocolate glaze over the cake, spreading it evenly over the top and sides.
Let the glaze set (you can refrigerate it for about 30 minutes).
Optionally, decorate with fresh blueberries and powdered sugar.