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Mocha Dessert Cake With Fresh Blueberry Sauce

  • 4servings

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Source: fullmeals.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsFluorine, Cobalt

Ingredients Jump to Instructions ↓

  1. For the cake:

  2. Boiling water - 250 ml

  3. Ground coffee - 20 gms

  4. Butter - 150 gms

  5. Chocolate - 100 gms ( Dark)

  6. Sugar - 150 gms

  7. Eggs - 3

  8. Vanilla essence - 2 tsp

  9. Plain flour - 250 gms

  10. Cocoa powder - 25 gms

  11. Baking soda - 1 tsp

  12. Baking powder - 2 tsp

  13. For fresh blueberry sauce

  14. Fresh blueberry - 300 gms

  15. Blueberry jam - 90 gms

  16. Water - 3 tsp

Instructions Jump to Ingredients ↑

  1. Method for the sauce:

  2. Place blueberries, jam and water in blender or food processor. Blend or process until berries are lightly crushed.

  3. Keep aside.

  4. Method for the cake:

  5. Liner the base of a deep 20 cm round cake tin with parchment paper.

  6. Pour water over coffee ground in a plunger or jug. Leave for 5 minutes to steep.

  7. Plunge or strain coffee.

  8. Melt butter in a sauce pan large enough to mix all the ingredients. Remove from the heat.

  9. Mix in chocolate and coffee and stir to melt chocolate.

  10. Add sugar, eggs and vanilla essence. Beat well with a wooden spoon until combined.

  11. Sift in flour baking powder, baking soda and cocoa. Mix to combine.

  12. Pour the mixture into cake tin. Bake at 180° C for 45 minutes, or until cake springs bake when lightly touched.

  13. Leave in tin for 10 minutes before turning on to a cooling rack.

  14. Serve with fresh blueberry sauce.

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