Blueberry Chocolate Cake
This blueberry chocolate cake combines a crisp chocolate biscuit base with a soft chocolate sponge, silky dark chocolate crémeux, bright blueberry confit, and a light blueberry mousse. Finished with fresh blueberries and whipped cream, it tastes like an elevated chocolate-covered blueberry in cake form.
Rich dark chocolate pairs beautifully with the vibrant blueberries, creating a dessert that’s both indulgent and refreshing. I especially love the contrast between the clean white exterior, topped with glossy blueberries, and the vibrant purple and chocolate layers hidden inside. Although I originally created this cake dairy-free for one of our restaurant guests, it can easily be made with regular dairy ingredients if you prefer.
The textures are just as satisfying as the flavors—a crisp base, soft sponge, creamy chocolate, jammy blueberry confit, airy mousse, and juicy fresh blueberries all in one bite.
The cakes can be assembled well in advance (without the fresh blueberry decoration) and kept in the freezer. Once thawed in the refrigerator, the layers remain beautifully defined while the mousse stays light and creamy.
A perfect little cake for summer. I hope you enjoy it!
Recipe makes 9 individual cakes (I used 5.5cm x 5cm rings from San Neng). As mentioned earlier, I made this version dairy-free, but feel free to substitute regular milk, cream, and butter if you prefer.
Blueberry purée (for the syrup, confit & mousse):
500g frozen blueberries
28g caster sugar
Combine the frozen blueberries and sugar in a saucepan.
Cook over medium heat, stirring occasionally, until the blueberries have completely softened and released their juices, about 8-10 minutes.
Blend until completely smooth, then pass through a fine sieve, pressing gently with a spatula to extract as much purée as possible. Discard the skins.
Chocolate biscuit (for the base):
60g non-dairy butter (I used Flora)
50g sugar
82g all-purpose flour
