Make this cake for my bible group lunch. I have decided to decorate it to relate to our religion. I was told late that it’s also one of the lady’s birthdays. Anyway, I’m sure you would notice that lately my cakes have had glaze instead of jam topping. The price of jam has increased, so I had to try something new. Since my sister’s cake was the first time I explored glazing, and it turned out beautifully and delicious, I wanted to experiment with glazing my cake with different flavours today. I am daring to explore adding Nestle chocco flavour that comes with the packet of coffee my dad bought. He was going to throw it away, but I said not to and that I can use it to dust my cake. Well, I’ve added it to my butter glaze instead.
Google says, “A butter cake is a cake in which one of the main ingredients is butter. Butter cake is baked with basic ingredients: butter, sugar, eggs, flour, and leavening agents such as baking powder or baking soda. It’s considered one of the quintessential cakes in American baking.”
The important thing is that the butter should be at room temperature. It should not be melting nor rock hard cold. The best way to achieve this is by leaving the butter out of the fridge for a few hours on hot days, or overnight on cold days. Also, the castor sugar must be a fresh batch. Sift the flour, baking powder, and bicarb soda twice. Always use fresh big eggs. For the liquid, either use full-fat milk or sour cream. Sour cream yields a slightly softer crumb. I like to use both milk and sour cream for a moist and slightly tangy flavour. I use vanilla extract.
You know me, I love berries, so my cake must have berries, not just decorations only. I’m going to add in blueberries and cut down the castor sugar. After all, it’s still a butter cake with blueberries, and it also gives a different flavour and texture so the cake is not a plain butter cake. I’m glad my blueberry cake turned out moist, not too sweet, delicious with a beautiful rustic butter chocco glaze, creatively garnished with blueberries, raspberry candy, and two types of chocolate. Everyone enjoyed it. Let’s bake with faith and grow in grace with my bible group friends!!!!
Ingredients
Dark and white chocolate for basket and egg shapes moulds
80 g dark melting chocolates
1 Tsp truffle infused oil
280 g white melting chocolates
1 Tbs truffle infused oil
Blueberry cake
300 g butter, softened
280 plain flour
200 g castor sugar
150 g sour cream
200 g blueberries
150 ml milk
4 eggs
1 1/2 Tsp baking powder
1/2 Tsp bicarb soda
1 Tsp vanilla extract
1/2 Tsp salt
Butter chocco glaze
150 g butter, melted
Nestle chocco sprinkles powder
Garnish
10 blueberries
2 different eggs shape dark chocolate
1 white egg in the basket
raspberry candy
Method
One day in advance
Place enough water in a pot on medium heat. Put a glass bowl that can sit on top without touching the water and cover the pot to prevent steam from escaping. Put dark chocolate into the bowl, stir from middle out until chocolate melted completely. Remove and stir in oil. Set to cool for about 30 seconds. Then spoon chocolate into different egg moulds. Freeze chocolate until needed.
Using the same pot, check if enough water, place another bowl sit on top, add white chocolate into bowl, stir from middle out until chocolate melted. Note: white chocolate can harden quickly, if it does put back on top of pot. Set to cool slightly, spoon onto the basket moulds. This take time as I only have one mould. However, it freezes faster than dark chocolate. Remove it after 30 minutes. Warm up chocolate and repeat spoon on to mould until white chocolate finished. Freeze until needed.
The next day bake cake
Preheat oven 160 degrees. Grease and line 20 cm round pan (8×8 inches). Set aside. Mix flour baking powder, and bicarb soda together and sieve twice. Add salt and mix well. Set aside. Beat butter and castor sugar until well combined or pale yellow about 3-4 minutes. Add egg one at a time, beating well each addition.
Scraping down the sides for even mixing. Add vanilla and sour cream mixing well. Fold in flour mixture and mixed well. Now add in milk and blueberries, mixed well again. Spoon batter into prepared pan. Lightly shakes the pan to distribute evenly or use spatula to smooth the top.
Bake until golden browned and cooked about 40-60 minutes. Put in the oven for 40 minutes first, check with skewer inserted in and out; if still wobbly and wet on the skewer put back in further for about 20 minutes, cover with a tent foil or use a big metal basin to cover it. Once cake top is set; removed the basin, test with skewer; in and out clean, cake is cooked. Leave cake in with door close and switch off oven for 30 minutes.
Removed to rack to cool for 30 minutes before flipping onto cake plate. Let it cool for a further 30 minutes. Meanwhile, melt butter in the microwave for 30 seconds and cover it to prevent butter from splattering all over the microwave. Leave it to cool for 5 minutes before sprinkling some chocolate powder and stirring well. Then brush it on top of the cake. Let it sit for 15 minutes before applying another layer of butter chocolate glaze. If the butter hardens, microwave it again, let it cool, and then brush over the first layer. Repeat until the butter chocolate mixture is finished. The last brushing creates a rustic design with the brush. Enjoy with a cup of coffee or tea!
Note: I cut down sugar by 50 g. Use 250 g flour first; if too liquid add more flour about 30 g. You can omit sour cream just use milk about 1 cup. You can whip butter with icing sugar and whipping cream. You can decorate with biscuits, m & m mini chocolates and decorate with cream cheese frosting. Serve the cake with remaining chocolates and some more blueberries.
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