For the Cadbury Chocolate Blueberry Cake
- ¾ cup AP flour
- ¼ cup Cadbury Cocoa PowderBuy
- ¾ tsp baking soda
- ½ tsp baking powder
- ¾ cup caster sugar
- 2 tbsp oil
- ¼ tsp salt
- ½ cup buttermilk
- ¼ cup vegetable oil
- ½ cup coffee water
- 1 tsp vanilla extract
- ½ cup fresh blueberries
For the ganache
- 1 cup Cadbury Choco MeltsBuy
- ½ cup warm cream
- 1 cup fresh blueberries
Measure the ingredients: Cadbury Cocoa Powder, AP flour, baking powder, baking soda, caster sugar and salt.
Sift all the dry ingredients in a bowl. Mix well and set aside.
Measure the ingredients: buttermilk, coffee water, blueberries, vanilla extract and vegetable oil.
Mix the buttermilk, coffee (or water), vanilla extract and vegetable oil in another bowl. Whisk until well combined. Set aside.
Grease and line a 7-inch round pan with parchment paper. Set aside. Preheat oven to 180°C.
Add the wet mixture to the dry mixture. Whisk until well combined. Lastly, add the fresh blueberries and fold gently. Do not over mix.
Pour the batter into the prepared pan.
Bake for about 30-35 minutes or until a toothpick inserted in the cake comes out clean.
Allow the cake to cool for 5-10 minutes before taking it out of the pan, then cool on a wire rack.
Measure the ingredients for the ganache: Cadbury Choco Melts and warm fresh cream.
Pour warm cream over the Cadbury Choco Melts. Whisk well.
Wait for the ganache to cool down slightly and then pour it on the cooled cake. Spread gently.
Top with some fresh blueberries. Done!