Dark Paradise~

i spent the entire day working on this special birthday cake for my brother. i wanted to bake a blackforest cake initially, but decided to come up with something unique and original.

It all began with a plain chocolate sponge cake...

And evolved into...

Tah dah! Here's the final product~ Presenting...

~*Dark Paradise*~

A 3 layer chocolate sponge cake with blueberry custard cream, covered with whipping cream, topped with 75% Lindt dark chocolate shavings, kiwi slices, dark chocolate with almond nibs and chocolate truffle pieces.

The verdict...

Fresh blueberry custard cream sandwiched between soft and springy chocolate sponge cake (moderately sweetened), topped with a thin layer of rich whipped cream, various dark chocolate toppings and fresh kiwi slices. A fusion of flavours, with the sweetness from the cream, bitter dark chocolates, kiwi citrus and light creamy blue berry custard... Lovely~

Recipe

Ingredients

Sponge cake:

• 1 pkt Chocolate sponge cake premix
• 4 medium size Eggs
• 75 mL Water

Blueberry custard cream:

• 1 Cup Blueberry puree
• 1.5 Tbs Maple syrup
• 500 mL Fresh milk
• 1.5 Tbs Bird's brand custard powder
• 1 tsp Gelatine powder
• 1 Tbsp Boiling water
• 100 mL Whipping cream

Toppings/Decoration:

• 250 mL Whipping cream (Sweetened)
• 1 tsp Vanilla essence
• 8 pieces of 75% dark chocolates with almond nibs (Melt 3/4 cup of dark chocolate, add in 1.5 tbs of almond nibs followed by 1 tsp of vodka, mix well and drop small spoonfuls of it onto a baking tray lined with greaseproof paper, freeze it for 1 hour to harden.)
• A couple of thin chocolate truffle pieces (Melt some chocolate truffles, spread a thin layer onto a baking tray lined with greaseproof paper, freeze it for 1 hour and randomly break it into pieces.)
• 1 kiwi, sliced into 8 pieces
• Some Lindt 75% dark chocolate shavings

Method

Sponge cake:

1. Preheat oven at 180 degree celsius.
2. Add the water to the eggs and whisk for 20 seconds. Pour in the chocolate sponge cake premix, whisk on medium for 1 minute then on maximum for another 6 minutes.
3. Pour batter into a 22cm round baking tin, lined with greaseproof paper. And bake it at 180 degree celsius for 40 minutes.
4. Immediatelyremove the cake from tin and allow it to cool on a metal rack.
5. Carefully slice the cake into 3 layers.

Blueberry custard cream:

1. Dissolve custard powder with 2 tablespoons of fresh milk.
2. Bring the remaining fresh milk close to a boil on medium heat.
3. Remove from heat and pour the custard mixture into the hot milk, stirring constantly for about 1 minute, pour in the blueberry puree and continue to stir for another 1 to 2 minutes, leave it to cool to room temperature.
4. Dissolve the gelatine powder in boiling water and stir it into the blueberry custard mixture.
5. Whip up the whipping cream and mix it into the blueberry custard.

Assembly:

1. Place a layer of chocolate sponge in a cake ring, apply a thin layer of blueberry custard cream, sandwich it with a second layer of chocolate sponge cake, apply another layer of blueberry custard cream and sandwhich it with the third layer if chocolate sponge cake.
2. Leave it to chill in the refrigerator for 1 hour.
3. Remove the cake ring and cover the cake with a layer of sweetened whipped cream.
4. Place the almond dark chocolates, kiwi slices and dark chocolate shavings on top of the cake (refer to picture above). Arrange pieces of chocolate truffles pieces all around the cake.
5. Leave it to chill in the refrigerator for 1 to 2 hours before serving. Enjoy~