Skip to main content

Chocolate Sponge Cake with White Chocolate Mint Mousse and Blueberry Compote

Print

Photos by: Dennis Evans

Chef Davis’ cake is like an adult version of a grasshopper square, with a nod to locally produced and oh-so-desirable blueberries.

www.morriseast.com

 

Recipe courtesy of Chef Ashley Davis of Morris East (Bedford Location)

Ingredients:

For the Chocolate Sponge Cake:
  • 1 1/4 cup (310 ml) flour
  • 1 tsp (7 ml) salt
  • 3/4 cup (175 ml) cocoa powder
  • 1/2 cup plus 2 Tbsp (155 ml) boiling water
  • 1/2 cup butter (125 ml) unsalted butter, room temperature
  • 1 1/3 cups (325 ml) sugar
  • 1 1/2 tsp (7 ml) vanilla
  • 4 eggs at room temperature
For the Smashed Blueberry Compote:
  • 1 pint (475 ml) blueberries
  • 1/4 cup (60 ml) sugar
  • 1 Tbsp (15 ml) fresh lemon juice
  • 2 tsp (10 ml) Grand Marnier or good orange brandy
  • 1/4 tsp (1 ml) cornstarch
For the White Chocolate Mint Mousse:
  • 6 ounces (170 ml) white baking chocolate or good quality chips
  • 2 cups (500 ml) heavy cream
  • 1 1/2 tsp (7 ml) mint extract
  • 1/3 cup (75 ml) powdered sugar

Directions:

For the Chocolate Sponge Cake:
  • 1. Heat oven to 350°F (175°C). Coat a 9”x 9” cake pan with a smattering of butter and dust gently with flour.
  • 2. Place the flour and salt in medium bowl and whisk to combine. Set aside. In a separate bowl, slowly pour in boiling water over cocoa, and whisk until smooth and combined. Set aside.
  • 3. Beat butter and sugar in mixer on medium speed until fluffy, about 5 minutes.
  • 4. Add vanilla and cocoa mixture and beat on medium speed until combined. Add eggs one at a time, beating well after each addition. Scrape down mixer and paddle.
  • 5. Turn mixer to low speed. Slowly add flour mixture and mix until flour is just incorporated. Stop the mixer and gently fold in any remaining flour streaks with hand or whisk. Pour batter in pan and cook until for 15 to 20 minutes, or until centre comes out clean when poked with toothpick.
For the Smashed Blueberry Compote:
  • 1. In a medium saucepan over medium heat, place all ingredients and stir to combine. Simmer for 10 minutes, stirring occasionally.
  • 2. Once the blueberries break up and sauce thickens, remove from heat. Cool before serving.
For the White Chocolate Mint Mousse:
  • 1. In medium saucepan, combine bars broken up and 1/2 cup cream. Stir constantly over low heat until melted and smooth.
  • 2. Stir in extract, and remove from heat and cool completely.
  • 3. In medium mixing bowl, beat on medium speed remaining cream and the powdered sugar until stiff peaks form.
  • 4. Gently fold in the cooled white mixture until well blended. Cover and chill for at least 2 hours.
  • 5. Cover the cooled cake with the mousse, and drizzle with blueberry sauce. Serves 6 to 8.

More Recipes

Mackerel Ceviche

Chef Johnston and the crew from Breakhouse wanted their visitors and diners to think about...

Braised Beef Short Ribs

Inspired by the cozy and inviting space from Lovely Nova Design, chef Simensen served up a...

24 Hours of Brisket Love

Chef Wammes thinks that all cooks should have a good brisket recipe in their box. “The s...

Duck Sauce

Chef Clavel has made a name for himself by using modern techniques in his cooking, constru...

Spanish Tortilla

Chef Phipps wanted a real Bay-of-Fundy feel for her dishes. “We thought about the sea an...

Vegetable Tagine

Chef Marchment was inspired by the spice and fruit markets of Morocco, and decided to serv...

Do NOT follow this link or you will be banned from the site!