The last two weeks have passed by in a blink. We celebrated our munchkin for a second time and then M went for a couple of days to Amsterdam for a meeting, leaving me and the boys back at home. We had some awesome party nights with pizza, cheese Spätzle and other treats.
The weather has been treating us very well and just yesterday it started to get blustery and today it even rained. Otherwise we’ve had sunshine and blue sky, for more or less every single day. The mornings and evenings are chilly now but during the day it can warm up so that we walk around in T-shirts. That is just unbelievable – it’s middle of September at 63 degrees North Latitude. 🙂
We are slowly getting ready to head to the US for the second time this year. A new phone is ordered, additional equipment for our munchkin too (we are transforming his bike trailer into a jogging stroller) and nuts, Kona coffee and other treats are ordered too.
For munchkins second party we prepared a chocolate cake filled with blueberry cream. It was huge and delicious. I’d doubled the chocolate cake from the devil’s food cake and made a batch of whipped cream with blueberries the same filling which we’ve had the week before just with blueberries instead of raspberries. To make the chocolate layer a bit more moist I’d spread some blueberry jam on top of the first layer. That cake was awesome.
For the chocolate cake
- 18 tbsp unsweetened cocoa powder
- 3 cups cake flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground vanilla
- 1/2 tsp salt
- 8 ounces soft butter
- 4 large eggs
- 3 cups sugar
- 1 cup strong coffee
- 1 cup milk
- Preheat the oven to 350F (180C) and line two baking trays with parchment paper.
- Sift together: flour, cocoa powder, salt, baking soda and – powder and vanilla. In another bowl cream the butter with the sugar until smooth and creamy, takes about 5min. Then add one egg at a time until they are fluffy mixed in.
- Mix together the coffee and the milk and stir into the butter mix alternating the flour mix (1/3), then half of the coffee milk mix, another 1/3 of the flour, followed by the other 1/2 of the coffee mix and finally the rest of the flour mix.
- Divide the batter onto the two baking trays and bake for about 25min. Check with a toothpick the readiness (there should be no cake on the toothpick). Since there are so many different sizes of baking trays and every one has a favorite, the layers can be thicker or thinner, so check every now and then if the cake is ready or not.
- Take out and let completely cool down.
For the filling
- 500ml whipping cream
- 450gr blueberries
- 100gr powdered sugar
- 1/2 tsp ground vanilla
- 8 leaves of gelatin
- In a saucepan warm up the blueberries with the powdered sugar and vanilla.
- Place the gelatin leaves into a bowl with cold water and let them soak for 5 min. Then take one at a time out, squeeze the water out and stir into the warm berries. Let the berries cool down until room temperature.
- Then whip the cream until soft peaks form. Fold 1/3 of the cream into the blueberries, then add the rest. Set into the refrigerator for 1/2 hour.
Assembling the cake
- 3 tbsp blueberry jam
- fresh berries
- Place the first layer of chocolate cake onto the tray you want to use for serving later too.
- Warm the jam for a few seconds in the microwave and spread it onto the first layer.
- Take the blueberry cream and spread 3/4 of it onto the blueberry jam, leave 1cm space at the edges all around the cake. Place the second layer of chocolate cake on top of the cream. Press it carefully a little bit onto the cream, so it sticks to it. Then use the remaining cream to decorate it.
- Let the whole cake sit for at least 6 hours or over night in the refrigerator for firming up.
- Decorate with fresh berries.
Oh and then we got about 15kg of apples from our neighbors. ❤ They have a cabin and were drowning in small, hard but delicious apples. So we were offered a whole tub with apples. We prepared some apple jam, raw apple sauce and two cobblers (one apple blueberry and one apple plum) with them. Delicious!
For the fruit filling
- 1kg of fruits e.g. apples and plums or apples and blueberries or other fruits
- 1 tbsp of cornstarch,
- 2 tbsp of coconut sugar
- 1/4 tsp of ground cloves if you use plums
- 1/2 tsp ground cinnamon
- a pinch of salt
For the crumbs on top
- 75gr walnuts, coarsely chopped
- 70gr all-purpose flour
- 75gr rolled oats
- 60gr brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 85 gr butter, soft
- a pinch of ground vanilla
- Start with preparing the crumbs first, then the fruits.
- Mix all ingredients for the crumbs together and let the mix sit for 30min in the refrigerator.
- Peel or rinse the fruits, if you use bigger fruits, cut them into smaller chunks otherwise they might not be cooked through after the baking time.
- Preheat the oven to 190C/ 375F.
- In a small bowl mix the cornstarch with the sugar, cinnamon and cloves.
- Pour the fruits into an oven dish, add the cornstarch mix and stir thoroughly in. Disperse the crumbs on top of the fruits.
- Bake the cobbler for 50min in the middle of the oven. Take out and let it sit for about 20min before you dig into it. It tastes best still warm with whipped cream or a good scoop of ice cream. But pure is nice too.
Our favorite combinations are: apple blueberry, apple raspberry, raspberry peach (go down in the amount of sugar), raspberry blueberry and otherwise we just try it with new combos.
Someone is already ready for the coming winter…but hard working models don’t want to pose all the time. 😉