Eggless Blueberry Chocolate Cake
This layered eggless cake is one of those where chocolate lovers meet blueberry lovers, the best of both worlds really! The one bowl eggless cake is as simple as the blueberry cream cheese filling & frosting. The recipe is really a cake walk!Makes one 6" dessert cake
Ingredients
Eggless chocolate sponge
- 210 g buttermilk
- 50 g oil
- 100 g castor sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- Pinch salt
- 15 g cocoa powder
- 50 g wholewheat flour/aata
- 100 g all purpose flour/maida
Blueberry compote
- 100 g blueberry frozen or fresh
- 30 g sugar
- 1 tsp cornflour
- 1 tbsp water
- Juice of /2 lime
Blueberry Cheesecake Filling
- 200 g cream cheese full fat, chilled
- 40 g whipping cream 30% fat, chilled
- 50 g icing sugar
- 1 1/4 tsp blueberry powder
Blueberry Cheesecake Frosting
- Remaining 135g blueberry cheesecake filling from above
- 100 g cream cheese full fat, chilled
- 25 g icing sugar
- 1/2 tsp blueberry powder
Instructions
Eggless Chocolate Sponge
- Makes two 6" cakes
- Preheat the oven to 180C. Line two 6" tins with parchment.
- In a large bowl, add all the ingredients and give them a good whisk until .
- Pour the batter into the tins, about 260g per tin, and bake for 18-20 minutes, until done or the tester comes out clean. Cool completely on the rack. Trim the tops.
Blueberry compote
- Place all the ingredients EXCEPT lime juice in a heavy bottom pan and simmer slowly until the berries begin to soften and release their juices.
- Strain the berries out into a bowl and reserve.
- Reduce the syrup over low heat until very thick, then add it back to the reserved berries.
- Stir in the lime juice. Cool completely..
Blueberry Cheesecake Filling
- In a large bowl, beat the cream cheese and icing sugar until nice and smooth. Beat in the whipping cream adding the blueberry powder ¼ tsp at a time until you reach the desired colour.
Blueberry Cheesecake Frosting
- Turn the leftover filling into a large bowl and add the remaining ingredients for the frosting. Whip until smooth, adding more blueberry powder if required to reach the desired colour.
Assemble
- Place a 6” sponge on a serving platter. Top with the blueberry cheesecake filling followed by the blueberry compote after straining out excess liquid if required.
- Top with the second sponge and very gently push downwards to sandwich into place. Place it in the freezer for 30 minutes for the filling to firm up slightly.
- Frost with the blueberry cheesecake frosting and garnish as desired.
- Slice and serve immediately or refrigerate until required