Posted in Home Baking, Sweets for the Sweet

In Which Chocolate and Blueberries are Combined Harmoniously…

Blueberry Dark Torte

Not too long ago, I bought a cupcake over at a now-closed shop called Baker’s Passion over at the Festival Supermall.  What set this particular dessert apart from most things on sale was the fact that it was a chocolate cupcake with blueberry sauce swirled into the batter.  It was quite delectable: a rich chocolate cake made even moister by the rich berried compote, the bittersweetness given an almost floral fragrance and a delectable tang.

Well, seeing how Baker’s Passion closed down, I wanted to replicate those specific textures and flavors in my own kitchen.  What I did was take a recipe out of Donna Hay Magazine Issue 50, tweaked it up, and swirled in some blueberry topping leftover from the last time I made blueberry-lemon shortcakes.  What I got was a sumptuously rich, dense dark chocolate cake imbued with the fragrance and tart-sweetness of the berries.  Honestly, this is one cake that doesn’t need to be iced before serving.

Blueberry Dark Torte

  • 1 cup water
  • 1/2 bar or 1 stick cold butter, chopped
  • heaping 1/3 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 cups granulated white sugar
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 1/2 cup canned blueberry pie filling

Lightly grease a 9- or 10-inch heart-shaped cake tin.  Pre-heat oven to 325 degrees / Gas Mark 3.

In a saucepan, cook together the water, cocoa powder, and chopped butter; stir constantly till the butter has melted and the mixture comes to a boil.  Set aside.

Sift together the flour and baking soda in a large mixing bowl.  Add the sugar, vanilla, eggs, yogurt, and milk; mix to combine.  Add the cocoa mixture and mix till well-combined.

Pour half the batter into the prepared tin.  Dot the surface of the batter with teaspoons of the blueberry pie filling.  Pour over the remaining batter.  Bake for 40 – 45 minutes.  Allow to cool in the tin for five minutes, then turn onto a serving dish.

Serves 8.


A piece of cake with lemon cheese whip

Admittedly, this cake is jammily good on its own, but I like putting a generous dollop of lemon cheese whip (the filling for my blueberry-lemon shortcakes) on top of a warm slice.  Try smoothing some creamy peanut butter over a warmed slice to give it a PB&J sort of vibe – for breakfast!  😀



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

3 thoughts on “In Which Chocolate and Blueberries are Combined Harmoniously…

  1. I was actually planning of baking blueberry muffin later for snack, however, this one I have got to try. I first taught of just mixing the berry batch to my original chocolate cake recipe, but yours might be better. I’ll let you know how we will like it, once i’ve done it, tnx!

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