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Chocolate Sponge Cake with White Chocolate Mint Mousse and Blueberry Compote


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.


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


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


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.

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