The Best Blueberry Chocolate Cake

This recipe is one that, on occasion, I mess around with in order to incorporate seasonal goods. Back in the summer, when the squash was plentiful, I made a chocolate zucchini cake with zest of orange. It is also good with blueberries or strawberries, depending on what is falling from the vines.

In the middle of January, and one of the coldest January's in recent memory, there are no organic, locally grown blueberries available. This is a treat that must wait for my husband's or sons birthdays in the summer. For the sake of passing on the recipe, however, I will pretend it's a balmy 85 degrees outside, and that we are not really substituting with Wyman's of Maine Fresh Frozen Wild Blueberries. Also, I find it important to communicate another significant bias for the chocolate used in any recipe. One might think that any chocolate will do, but that would be a mistake. I have a very strong preference for non-dutched European chocolate. It's harder to find. At the least, try to avoid the domestic U.S. popular brands. Go for a smooth, fine dark cocoa powder that is fairly traded, like Green and Blacks, or Sweet Earth Organics Peruvian natural cocoa. Or, if nothing else, just find something that tastes good.

Blueberry Chocolate Cake

2 eggs, separated

1 cup sucanat

1/2 cup white granulated sugar

3/4 cup oat flour

1/2 cup whole wheat flour

1/2 cup cocoa

3/4 teaspoon baking soda

1/2 teaspoon sea salt

1/2 cup light olive oil

1 cup buttermilk

1 cup blueberries (fresh or frozen)

Blueberry Chocolate Glaze:

4 Tablespoons unsalted butter

4 Tablespoons light corn syrup

1 cup blueberries (fresh or frozen)

1/2 cup water

1 Tablespoon sucanat

3 Dagoba Lavender Blueberry Chocolate bars (chopped)

Method: Heat oven to 350 degrees. Grease and line (with parchment) two 9-inch spring form cake pans. In a small mixing bowl, beat egg whites until stiff peaks form, then gradually add 1/2 cup granulated sugar until blended.
In a large mixing bowl, mix together the remaining dry ingredients. Add the oil, buttermilk and egg yolks; beat until smooth. Gently fold egg whites into batter, then fold in blueberries. Pour batter into prepared pans and bake 25 to 30 minutes, or until cake springs back when touched lightly in center. Cool for 5 minutes, then remove from pans.

While the cake is baking, place 1 cup of blueberries, 1 tablespoon of sucanat, and water in a saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the liquid has reduced. Stir occasionally. Add the butter and corn syrup. When the butter has melted and the mixture is bubbly, remove from the heat and add the chopped chocolate bars. Stir until smooth.
When the cakes are finished, and cool enough to handle, place the first layer on a serving plate. Cover the first layer with some of the chocolate sauce, then place the second layer on top. Cover with the remaining sauce, or drizzle over decoratively and leave some in a jug to pour on each slice while serving. There you go. Now grab a fork and dig in.