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

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

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

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.

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

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

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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