Blue chocolate cake
Delicious blue chocolate cake!
Technically this is of course not a blue chocolate cake but this was our blue version of the ‘Chocolate Jewels” photoshoot where you previously saw that amazing Strawberry chocolate cake. I am just very glad that Alex does not bake me cakes like this every week or I would be in a lot more trouble then I already am (weightwise that is!)
The trick with this cake is that it has a chocolate wrap around it. Not sure if you would call it a wrap but I can’t think of any other name for that at the moment.. I always thought it would be extremely hard to do something like that and it was actually simpler then it appeared. It gets a little messy as you can see in the little video we made of the process of creating and placing the wrap but it’s not nearly as difficult as you would think it is.
The video is in Dutch but the process is pretty easy to understand if you don’t speak Dutch. You can’t really go wrong. Just be sure to be wearing something that is ok to get chocolate stained… Someone commented on the 2nd photo you see below that it looks like the cake is wrapped in paper as the chocolate is too smooth… I kind of agree with her to be honest, but what do you think? These are two cakes; in case you were wondering. The first one we had a little trouble getting the chocolate wrapped around nicely and the chocolate had a lot of holes in it plus as you can see it is missing the end part. The one below here looked like this without any editing except for removing two tiny holes (which are still visible in the 3rd picture). Whatever the case; these are real cakes and real chocolate…
Chocolate cake with blueberries and black berries
Chocolate cake with blue- and blackberries
Yield: 10
Prep Time: 45 mins
Cook Time: 45 mins
Total Time: 1 hr, 30 minutes
Ingredients:
- 300g dark chocolate (at least 70% chocolate content)
- 4 tablespoons strong coffee
- 250g butter (unsalted)
- 225g cane sugar
- 8 eggs (split)
- 50g all purpose flour
- 25g cocao powder
- 1 teaspoon baking powder
- 250 g ground almonds
- 100g macaroons ground (bitterkoekjes in dutch)
- 500g blue berries and blackberries
Chocolate ganache
- 3 dl double cream (or whipping cream)
- 300g dark chocolate
Chocolate wrap
- 200g dark chocolate
Directions:
| Heat the oven to 180 C. Grease two baking tins with a diameter of 20 cm (and preferably with high edges). Melt the chocolate with the coffee au bain marie. Leave to cool Mix the butter and sugar until the mixtue is soft and then add the egg yolks one by one. |
|
| Mix flour, cocaopowder and baking powder in fold this in parts through the eggbutter mixture. Fold in the melted chocolate, the almonds and the macaroons too. Whip the eggwhites to stiff peaks and carefully fold those through the batter as well. Divide the mixture between the two baking tins and bake both cakes for about 45 minutes in the oven or till they are done. Protect the top of the cake with aluminium foil after 30 minutes if needed. |
|
| There are several ways of making ganache but Alex makes it by bringing the cream to the boil and then pouring it over the chocolate. Keep stirring until all the chocolate has melted into the cream. Leave to cool. | |
| Stack the cakes on top of eachother with the ganache in between. | |
| For making the chocolate wrap around the cake measure the total height of your cake (measure the finished one with the stacked cakes and the ganache in between). From baking paper cut a piece that is a little higher then the height of the cake and a little longer then the circumference of the cake. Put this piece of paper onto a larger piece of paper and lay it out flat on the table. Melt the chocolate au bain marie. Pour the melted chocolate on the piece of baking paper and spread it out thinly. Leave to cool of a little bit but it still needs to be flexible enough to wrap around the cake. It shouldn't drip too much (although you will see in the little video that it did on ours..) Grab the piece of paper with the chocolate on it and carefully wrap this around your cake. Press it slightly to the cake and put in the fridge. After about 20 minutes take it out of the fridge and remove the paper from the chocolate and decorate the cake with lots of fruit in the bottom part of the cake. |
|
Note
Please note that the quantities mentioned here are for 2 smaller cakes or one really big one. The size depends on the baking form size you use so if you want just one normal sized cake, you might be better off dividing the qty's in two.
Filled to the rim! And yes, since this is unedited there is a tiny bit of paper stuck at the bottom here.. Can you tell?
Appetizer
Asian
Bread
Breakfast
Desserts & other sweets
Healthy
You know I do not like (or eat) chocolate. But that cake with the blueberries on top looks lovely.
I love the unedited photos Simone. I still have not bought photoshop and the more I read and look at food photos the more I am drawn to the ones that are not edited. I worry that when people try our recipes they need to be able to accomplish the end result – even if it has holes in it. Were you able to fix the holes in the chocolate (not photoshop?)
[Reply]
Simone (junglefrog) — September 18th, 2011 at 09:45
I totally agree Mona. And I hardly ever do any photoshop work other then to clean up maybe a crumb here or there that shouldn’t be there (although I am all in favor of crumbs in the scene..but sometimes they just look in the wrong place) but this cake is also for the portfolio of Alexandra so it had to look perfect.. But I agree that that should always be kept to a minimum! And no the holes were not fixed. In the end for the first cake the holes were too many, but the second one already went much better (using a thicker layer of chocolate does the trick) and those two holes wouldn’t even be really noticed by anyone other then us…
[Reply]
Beautiful! I’ve got to try this wrapping.
[Reply]
Simone (junglefrog) — September 18th, 2011 at 17:00
And it doesn’t really look that hard now does it?
[Reply]
It was pure pleasure looking at thsi fantasticly deliciously made chocolate delight with berries.And watching you in action was extar bonus;))
[Reply]
Simone (junglefrog) — September 18th, 2011 at 17:00
Haha… well thank you but that is not actually me but my friend Alex who is the one responsible for making and styling these beauties!
[Reply]
A work of art! Thise cake is so beautiful.
Cheers,
Rosa
[Reply]
Simone (junglefrog) — September 18th, 2011 at 17:01
Thanks Rosa!
[Reply]
Wow! That looks stunning
[Reply]
Simone (junglefrog) — September 18th, 2011 at 17:05
Thanks Aimee!
[Reply]
What an enticing cake! I’m not crazy about chocolate either, but I’d happily eat a cake as magnificent as this, Simone.
[Reply]
Simone (junglefrog) — September 18th, 2011 at 17:32
As you should Charlie..
It actually always amazes me when someone doesn’t like chocolate but I guess ultimately it’s good thing we’re all a little different!
[Reply]
That looks so cool. Especially the chocolate surrounding. I dont know if i could pull that off.
[Reply]
Simone (junglefrog) — September 18th, 2011 at 17:33
It’s really quite simple to do Joy. If you look at the little video you will see how easy it is. I have to confess that I have not done this myself but it looked simple enough (although looks can be deceiving ofcourse!)
[Reply]
This is so so so pretty!!!! And, looks amazingly delicious.
[Reply]
Simone (junglefrog) — September 18th, 2011 at 17:50
Thanks!
[Reply]
It’s beautiful! Looks alike a chocolate fortress, of course, you’d have to eat our way in
[Reply]
Simone (junglefrog) — September 18th, 2011 at 17:51
O haha… a chocolate fortress is a good description! Wouldn’t it be fun to eat our way in!
[Reply]
I have added your beautiful recipe as a link to my Squidoo blackberry lens, if you object email me and I will remove it
Thanks Kat
[Reply]
Simone (junglefrog) — September 19th, 2011 at 08:14
Thanks Catherine..
[Reply]
You’re photography is just breathtaking and the cake is soooo inviting!
[Reply]
Simone (junglefrog) — September 19th, 2011 at 08:17
Thanks so much! I just popped by your blog and you can tell your boyfriend I think his photography is stunning too! Love those little raspberry cakes..
[Reply]
Just found your site today through bloggers.com.. LOVE IT! Your food styling and photography is gorgeous! Adding you to my RSS feed and blogroll =)
[Reply]
Simone (junglefrog) — September 19th, 2011 at 08:18
Thanks so much Jenny!
[Reply]
I saw photos of this cake a few times and thought, “Just don’t click on the link because you have no business making cake.” Still, I HAD to just look at those pictures and see the recipe out of curiosity. Absolutely beautiful!
[Reply]
Simone (junglefrog) — September 19th, 2011 at 08:24
Well yes, all that chocolate is not really good to look at if you’re trying to lose weight like I am myself!
I should look more at your granola bars instead… Promise to post more healthy stuff this week!
[Reply]
holy shite this is gorgeous!!!
[Reply]
Simone (junglefrog) — September 19th, 2011 at 08:25
Lol.. thanks Olga!
[Reply]
Beautiful photos and great food styling!
[Reply]
Simone (junglefrog) — September 19th, 2011 at 08:34
Thanks Shumaila!
[Reply]
How pretty! This is so impressive looking. I’ll definitely have to keep the idea.
[Reply]
Simone (junglefrog) — September 19th, 2011 at 08:35
Yes I think this will be the star of any festivities you’ve planned! I’m definitely going to save this recipe myself for whenever there is a party going on !
[Reply]
This cake looks SO gorgeous!!! I love the wrap!! It looks so stylish and professional.
[Reply]
Simone (junglefrog) — September 19th, 2011 at 08:35
Thanks Jennifer.. And don;t you love how easy that wrap is too make?
[Reply]
This is just stunning, the process looks so intricate, and the photography is beautiful. (Just stopping by to say hello) = )
[Reply]
Simone (junglefrog) — September 19th, 2011 at 08:43
Thanks Madison! Loved your fig photos too. Just gorgeous!
[Reply]
cake looks fabulous deliciously done
regards Akheela
torviewtoronto and createwithmom
[Reply]
Simone (junglefrog) — September 19th, 2011 at 08:44
Thanks so much!
[Reply]
Boy am I glad I popped by your blog because not only are your photographs mouthwatering and beautiful, I love the way you post your recipes – they’re detailed and instructive, just the way I love them!
[Reply]
Simone (junglefrog) — September 19th, 2011 at 08:44
Thanks Janine for the compliments..
[Reply]
This cake is stunning! Probably the most gorgeous cake I’ve seen in a very, very long time.
[Reply]
Simone (junglefrog) — September 19th, 2011 at 08:47
Thanks Russell.. It’s pretty and tasty, so what more can you want, right?
[Reply]
What a beautiful dessert. The pairing of berries and chocolate (though I rarely see blueberries in the mix) is a classic one that I have no doubt works wonderfully.
[Reply]
Simone (junglefrog) — September 19th, 2011 at 08:51
It certainly does work really well Brian. The trick is to actually find really good blue berries which can sometimes be a challenge here in the Netherlands.
[Reply]
I found myself staring and drooling at the photos for a long time…
[Reply]
Simone (junglefrog) — September 19th, 2011 at 08:55
Lol… I hope you had a napkin ready after all that drooling..
[Reply]
Wow, Simone..that is some beauty of a cake! Love the video because it shows how something that some deem as laborious, and too ‘complicated’ to execute, is a, well..piece of cake!
Also love the pairing of chocolate with blue and blackberries..very dramatic and sexy!
[Reply]
Simone (junglefrog) — September 19th, 2011 at 15:54
Thanks Lisa. Yeah, I’m glad we made that little video as I would have been terribly impressed had I not seen how it is done. Now ofcourse; I still will have to do this myself.. It might look easier then it actually is!
[Reply]
The cake looks really delicious.. so mouth watering. The presentation is so good and the idea of using chocolate and blueberries was perfect.
[Reply]
Gorgeous cake Simone! Love the pairing of berries and chocolate. I’ve gotta try that wrapping.
[Reply]
Simone (junglefrog) — September 19th, 2011 at 15:58
O thanks An! Maybe you can actually make a chocolate wrapping around a muffin… Hmm, now there’s a thought..
[Reply]
I love the colors of the cake. Those dark blue blueberries and brown chocolate… Breathtaking! Thanks for the video, it was really helpful although I’m not sure I’ll ever muster up the courage to actually try and make a chocolate wrap
[Reply]
Simone (junglefrog) — September 19th, 2011 at 15:56
I recently saw a chocolate wrap made which looked even more complicated with wrinkles and everything and I loved that one even more…
[Reply]
I am spellbound! and I love the tiny holes and all
have no idea if I can ever do this, or would dare to try, but I am just happy looking and soaking in this beauty here.
[Reply]
Simone (junglefrog) — September 19th, 2011 at 21:50
Yeah, who would even look at those holes anyway right? Thanks Soma!
[Reply]
Great looking cake, Simone. If you want to get the wrinkled look of the chocolate next time, you can model it with your hands, just before setting it in the fridge. I left a comment on my blog to your question on how to get the wrinkled wrapping paper look (http://labonnebouche.wordpress.com/2011/09/12/back-from-heaven/) . Anyway, gorgeous looking cake, congratulations!
[Reply]
Simone (junglefrog) — September 19th, 2011 at 21:54
Thanks Emilia! I had missed your reply but have read it now and I think I will definitely be attempting this is the very near future… Keep your fingers crossed all will work out!
[Reply]
You’re right, it’s a simple process in theory… but you need delicate hands to nake it work! Your photographs look stunning, as usual: those little blueberries and blackberries really look like jewels!
[Reply]
Simone (junglefrog) — September 19th, 2011 at 21:50
Hmm, good point… if I have anything it is certainly not delicate hands…!
[Reply]
Darling you are killing me with chocolate creations! That looks like a work of art…I’
d be scared to bite into it!
[Reply]
Simone (junglefrog) — September 20th, 2011 at 09:59
O lol Peter… Not meant to kill you with any of these really! Maybe you should better look at the latest (very healthy) post…
[Reply]
Simone, I’ve done a little bit of curling chocolate, but not this big. Looks fantastic. I love your site as always. P.S. I’m coming out in wordpress in a matter of days. Can’t wait.
[Reply]
Simone (junglefrog) — September 20th, 2011 at 23:04
Yeah, it’s scary how big this is right, although it might look a little bigger then it actually is… Can’t wait to see how your new site is looking! Exciting!
[Reply]
Ooooooooh perfect!! I will be making this for my brothers birthday on Tuesday!
) He will love it for sure!
[Reply]
Simone, this is absolutely beautiful creation
I was actually looking for a poaching pears instructions … and found your blue cake, very tempting, yummy 
thanks a lot you have inspired me – thinking of making chocolate basket for Christmas to place some summer (aha, here in Australia is summer time 
fruits inside. Great blog !
[Reply]
ooops, forget to ask
is this hard to cut the cake through chocolate ?
[Reply]
Simone (junglefrog) — December 22nd, 2011 at 23:41
Thanks Evangeline! It’s possibly to cut it but there is always risk of the chocolate breaking in between but in general most of it will stay intact if you use a really sharp knife. If nothing holds it to the cake (like maybe a little ganache that is sticking on the inside) it might break away from the crust.
[Reply]
Hi Simone
I found your blog through a Pinterest Pin. The Blue Chocolate Cake is beautiful – I will definitely be making it. I watched your video on the chocolate wrap – and although I certainly don’t speak a word of Dutch (I live in Dallas Texas USA) it explained your chocolate work perfectly. What was the BEST of the video though is how much FUN you two girls were having in the kitchen. I laughed along with you! Didn’t see the bottle of wine – but suspect it was there someplace – Fun in the kitchen is the BEST.
Will enjoy following your blog.
[Reply]
Simone (junglefrog) — January 27th, 2012 at 18:14
He Jan! Glad you found the video informational (and funny..lol) Yes we did have a lot of fun shooting that video and believe me there was no wine involved!
(a lot of coffee as it was early in the morning when we shot it!) Thanks for following the blog.. 
[Reply]
absolutely amazing presentation. thank you so much for sharing the beautiful cake!
[Reply]
I found this post though Pinterest. The photo was so beautiful that I just had to come here to read the recipe! Love it! And I really enjoyed the video, so educational and inspirational
.
I would like to invite you to share this post (and your other posts
) on a new photo based recipe sharing site that launched in May. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site.
It’s called RecipeNewZ (with Z) – http://recipenewz.com
I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board
[Reply]
Ten eerste, wat een geweldig taartje! Ik hou van de kleuren combinatie. Ik heb eerder een soortgelijke taart gemaakt, maar dan met witte chocolade en met aardbeien en frambozen. Dus bedankt voor deze inspiratie.
Wat grappig is dat ik het filmpje in eerste instantie zonder geluid keek en ik dacht nog bij mezelf, de mevrouw en de omgeving lijken wel nederlands. Na het lezen van About zag ik dat je uit Nederland kwam. Heel leuk! Ben blij dat ik deze site heb ontdekt.
[Reply]