I have a recipe for you, and it is one that was requested by my boss. It all started a couple of months ago when I was talking to Katherine Hill, publisher of The Tahoe Weekly. I told Kat that I would bring something by the office. I was thinking of a nice crab and spinach strudel with a lemon fennel sauce, but Kat requested something sweet. I decided on a chocolate blueberry cake.
It isn’t easy making a cake without licking the spoon. Every time I got frosting on my finger an internal battle between my tongue and conscience would break out: Should I taste it or not?
A problem I had making the cake was that I’m trying not to eat sugar. I’ll tell you, it isn’t easy making a cake without licking the spoon. Every time I got frosting on my finger an internal battle between my tongue and conscience would break out: Should I taste it or not? I’ll just say, if the next time you see me and there is this little guy with a big smirk on his face sitting on my shoulder, please knock the little bugger off. On my behalf, that is about as much self-control as any one person can possibly show.
And yet, out of an entire bowl of chocolate buttercream frosting, I took not one tiny lick. I am a no-sugar-eating god. So give it a try and enjoy.
Chocolate Blueberry Cake
2 C sugar minus 5 T
1¾ C flour
¾ C Dutch processed cocoa
1½ t baking soda
11/8 t baking powder
1 t salt
1 C plus 6T milk
½ C vegetable oil
2 t vanilla
1 C plus 6 T boiling water
Grease and flour two 9-inch pans. Sift all the dry ingredients together and mix until there is a uniform color throughout the mix. Add the wet ingredients, except the water, and blend or whip for 2 minutes until well mixed.
Add the boiling water and blend until the batter is consistent throughout. It will be very runny. Pour into the pans and bake at 350 degrees F for 20 to 30 minutes or until a toothpick comes out dry and the cake starts to pull away from the sides. Put aside to cool.
Chocolate Buttercream Frosting
1 stick butter
2/3 C cocoa
3 C powdered sugar
1/3 C milk
1 t vanilla
Make the frosting after the cake has cooled and is ready to frost. Melt the butter and add the cocoa stirring until smooth. Alternately add some sugar and milk until all the sugar is used. You can use more milk, if needed. Stir in the vanilla.
1½ pounds blueberries
1 jar blueberry all-fruit
¾ C sugar
1 C blueberry or blackberry brandy or schnapps
3 T cornstarch mixed in cold water
Heat the sugar and add the brandy. Let the mixture reduce until the sugar is dissolved. Add the all-fruit and the berries. Let the all-fruit dissolve; once the berries are warm, thicken with cornstarch. You may need more or less cornstarch, so thicken until it easily coats the back of a spoon without running off.
Assembling the cake
Cut each cooled cake layer in half horizontally. Start with a half layer of cake on the bottom and add half the blueberry filling. Top with the other half of the cake layer and add frosting. Top with the other half layer of cake and spread with the remaining filling. Add the final half layer of cake and frost the entire cake, top and sides.