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Blueberry Chocolate Cake with Dark Chocolate Ganache and Toasted Coconut

Cake:
1 1/2 cupswhole wheat pastry flour
1 1/2 cupsall purpose flour
2/3 cupunsweetened cocoa powder, plus extra for dusting
1 1/2 cupssugar
1 teaspoonbaking soda
1 teaspoonsalt
1/2 cupblueberry-cucumber pulp - see Blueberry Papaya Cucumber Juice

1/2 cupvegetable oil
2 cupsbrewed black tea or coffee, chilled
1 tablespoonvanilla
4 tablespoonsapple cider vinegar
Ganache:
8 ounceschopped dark chocolate, or chocolate chips
2/3 cupsoy milk
4 tablespoonsmaple syrup
1/2 cuptoasted unsweetened shredded coconut (for topping)
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Blueberry Chocolate Cake with Dark Chocolate Ganache and Toasted Coconut - Equipment List

Cake Pan
Measuring Spoons
Glass Prep Bowls

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Blueberry Chocolate Cake with Dark Chocolate Ganache and Toasted Coconut - Instructions

Cake
1. Grease two 9-inch round cake pans and dust with cocoa powder. Line bottoms of the pans with parchment
paper and grease the parchment as well.
2. Preheat oven to 375F with a rack in the middle.
3. Sift flours, sugar, cocoa, baking soda, and salt together in a large bowl
4. In a separate bowl, combine the blueberry-cucumber pulp, vegetable oil, chilled tea, and vanilla.
5. Pour the wet ingredients into the dry and combine with a rubber spatula. Add the vinegar and mix in
with as few strokes as possible (it's okay if there are streaks in the batter).
6. Pour batter into the prepared pans and bake for 30 to 35 minutes, testing doneness with a wooden
toothpick.
7. Let cakes cool in their pans for 5 to 10 minutes before running a knife around the edge of each pan
and unmolding to cool completely.

Filling
While cakes are cooling, put the papaya pulp and a tablespoon or two of orange juice into a small
saucepan and bring to a simmer. Add a tablespoon of sugar and stir as the mixture simmers gently for
about 5 minutes. Cook until you have a thick, spreadable paste. Cool.

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Blueberry Chocolate Cake with Dark Chocolate Ganache and Toasted Coconut - Instructions Continued


When the cake has cooled you may want to even out the surface of your first layer by slicing off the
dome to create a flat, even round. Spread the papaya filling over the bottom cake layer and top with
second cake.

Ganache
1. Heat the soy milk in a small saucepan until it begins to boil. Remove from heat and immediately add
the chocolate.
2. Stir until all the chocolate has melted, then stir in maple syrup until the mixture is completely
smooth.
3. Let cool slightly before pouring over the cake. Top your cake with the toasted coconut, and chill in
fridge to set the ganache.

Recipe Courtesy of Food Thinkers by Breville

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