Tuesday, February 14, 2012

Blueberry Cove Inn Fudge Cake with Raspberry Mousse Filling

Because it is Valentine's Day I thought I would post a recipe for all of you chocolate lovers. This started out as a Coconut Fudge Cake from an ancient Reader's Digest Magazine. Over the years things have been changed (including the filling) so it is mostly "mine." I make this regularly as it is one of our Sweetie Package choices.

Don't be frightened by the ingredient list or the number of steps. It is really a very simple cake. To breeze through the steps, take the time to measure out the ingredients in advance like the cooks do on TV.

Remember, it's an old recipe. The cake recipe was developed with basic grocery store unsweetened chocolate like Baker's not the fancier chocolates. The cocoa is also just your run of the mill Hershey's not some exotic Dutch processed powder. 

The grocery aisle with Asian or Mexican food is the least expensive place to find canned coconut milk. I buy the least expensive, it doesn't seem to make a difference in the cake. Just stir the coconut solids back into the liquid before you measure it out. One can makes two cakes, so freeze the left over milk for your next cake.

 Save your money for the chocolate in the ganache which should be the best you can afford. I use Callebaut which I buy in 11 pound blocks. They have a fun web site with all kinds of chocolate tips. I prefer the bittersweet but the dark will also work.

So have fun with the recipe. If you prefer a less intense chocolate cake, substitute bittersweet chocolate for the unsweetened in the cake. You can use regular old semi-sweet chocolate chips for the ganache if you aren't into the bittersweet style. Warmed left-over ganache makes a wonderful ice cream topping. My sister-in-law likes a dollop in her coffee. I've been known to serve the extra mousse with poached pears for a decadent breakfast treat.

And send me a photo of you enjoying the treat with your honey. I love to see people enjoying chocolate.

Blueberry Cove Inn Fudge Cake with Raspberry Mousse Filling


¾ c. canned coconut milk
1 tblsp. Kahluha or expresso

1 1/3 c flour, sifted with baking soda
1 tsp. Baking soda
Pinch of salt

3 oz. Butter softened
2 c. dark brown sugar
3 eggs

1 ½ tsp. Vanilla
2 ½ oz. Unsweetened chocolate
3/8 c. crème fraiche or 5 tblsp. of sour cream

Preheat oven to 375; butter and flour an 8-in. spring form pan.

Combine coconut milk and Kahluha and set aside. Sift dry ingredients and set aside. Melt the chocolate in the microwave or on stove top.

Beat butter and brown sugar until a little fluffy, beat in eggs one at a time, scraping down beaters and bowl in between each one. Add the vanilla, followed by the melted chocolate and finally (slowly on lower speed) the coconut milk mixture. Add flour and soda at once, beating only enough to mix in. Fold in crème fraiche.

Pour into pan, bake 40-45 min. until toothpick inserted 2 in. from edge comes out clean. Cool in pan on rack, center will fall. When cool, cut a thin slice off of the bottom, this will become the lid. Lift the rest of the cake off the lid with pancake turners and place on cardboard round.

Scoop out the center of the top to make a well for the filling. (A grapefruit knife and spoon are great for this.) Heat up 1/2 cup of jam and spread on lid and inside the cavity. Fill with the mousse, top with the lid jam side down, wrap in plastic and freeze or chill 1-2 hours.

Remove from cold and top with warm ganache. On warm days place the cake in the fridge or freezer for 10 min. to help the ganache solidify. Keep in fridge until 30 min. before serving.

1 cup heavy whipping cream
4 - 5  tablespoons powdered sugar, sifted
1/2 cup seedless raspberry jam plus 1/4 cup for cavity - room temperature or slightly warm
1 teaspoon raspberry extract or liquor (Chambord)

Chill cream in mixing bowl, beat on high with whisk until it looks like whipped cream. Add powdered sugar and whip a bit more. Do not under beat, it should feel soft but firm but not waxy (that would be the start of raspberry butter.) Place jam and extract in a medium sized bowl. Blend 1/3 to 1/5 of the whipped cream into the jam to lighten it. Gently blend back into the rest of the whipping cream. Taste, add more jam or extract to taste using the same blending steps. Place in freezer for 15 min to firm up.


8 oz. Bittersweet chocolate
1 oz. Butter
2 tblsp. Light corn syrup
2 tblsp. Cocoa, sifted
¾ c heavy cream
1 tblsp. flavoring (vanilla, brandy, extracts)

All pans and utensils must be dry. Water, even little drops, will cause the chocolate to seize which is not a good thing. Heat chocolates on low  to avoid problems.

Melt chocolate, butter and syrup in the microwave or on stove top slowly until just melted together. Do not over heat. Place cocoa in a small sauce pan, gradually add cream and heat but do not boil. Add to the melted chocolate mixture, then flavoring, and stir until smooth. (Be patient, it will look awful until it suddenly comes together.)