Chocolate Blueberry Cake with Honey Nuts Topping

Chocolate Cake brings water to my mouth and all I want to do is order it or go to a shop to have it or why not make it myself with a perfect cup of my favorite coffee, and the perks of baking your own cake is that you can have two huge slices of it without paying for it because after baking it yourself you definitely deserve another slice.

It is a simple chocolate cake in which I have used dark chocolate as its my favorite and it tastes better. I have also opted for adding blueberries just to bring that soft bite with the crunchiness of the almonds at the top of the cake. Yes, its not an egg less cake this time as sometimes you just cannot ignore egg as it makes cake better and I wanted my cake to be the best so I have used eggs this time, although I myself avoid using egg but I can't help it with this beauty.

Its a kind of less flour cake that makes it even more better and nicer so just get your aprons out, switch on your ovens and wear your chef's hat and get to work as the result will be even more exciting than the preparation of the cake.


METHOD:

Ingredients:

For the Chocolate Cake

90 gms Dark Chocolate
85 gms Butter
2 tsp Vanilla Essence
2 eggs, Seperated
1 tbsp Flour
Handful of Blueberries, Dried
80 gms Powdered Sugar

For the Topping

Almonds, Chopped
Raisins, Chopped
A Pinch of Cinnamon
1 tbsp Honey
Little bit of water (two spoon or so)


STEPS:

• Pre-Heat the Oven at 180 C and grease a springform cake tin nicely. Set aside.
• In a Bowl take the egg whites and beat it with an electric whisker gradually adding half of the sugar till soft peaks are formed.
• In another bowl whisk the egg yolks with the rest of the sugar till light and pale. Add the vanilla essence and whisk well.
• In another bowl take the dark chocolate and butter and melt it in a double boiler or a microwave. Once melted add the Blueberries to it and mix.
• Once the Chocolate mixture is a bit cool add the egg yolk and sugar vanilla mix to it and sift in the flour and gently fold the mixture.
• Now gently add spoonful of stiff egg whites to the above batter and fold the mixture gently until all combined. Make sure to do it gently so that the air don't escape out.
• Pour this batter into the greased tin and bake in the pre-heated oven for 25-30 mins.
• In the meantime for the topping, roast the chopped almonds and raisins at a low flame add the honey and water with the cinnamon and cook a bit till it becomes thick and all combined. Make sure to keep the flame low to prevent the honey from burning.
• Remove the cake from the tin once cooled, top it with the topping slice and serve warm.

Note: I always use wheat flour instead of maida to bake my cakes, you can use maida if you want.

Chocolate Blueberry Cake with Honey Nuts Topping

Chocolate Blueberry Cake with Honey Nuts Topping