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.
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! 😀