How to make it

  • Pre heat oven at 170 deg C .
  • Beat the butter and sugar until creamy .
  • Add the eggs and essence .
  • Beat until thick .
  • Add the flour , cocoa and the milk .
  • Mix well .
  • Pour into a 9 inch greased pan .
  • Bake for 35 mins .
  • Cool .
  • Cut into 2 layers .
  • Spread the whipped cream on top of one layer .
  • Arrange the another layer on top .
  • Spread the rest on the cream on top and the sides
  • .......................
  • Wash the blueberries
  • Add sugar , lemon juice and mix well.
  • In a small saucepan , bring blueberry mixture to a boil
  • Add the cornflour .
  • Boil 1 minute until slightly thicken.
  • Add vanilla.
  • Chill and pour over the cake
  • Serve over puddings, cake, or ice cream.

Reviews & Comments 4

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  • coubay 4 years ago
    Another yummy, that is easy to convert.
    Wheat and brown rice free flour and regular caster sugar and low lactose margarine and it will be safe for my son.
    I love your recipes they are easy for me to convert.
    Was this review helpful? Yes Flag
    " It was excellent "
    gourmetana ate it and said...
    I love this recipe for 2 reasons, it sounds absolutely fantastic and also you gave the ingredients in gramms!! I won't have to convert this one, thanks! 5 forks
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  • yorkman 4 years ago
    I agree with RJ. It's the blueberries .... that's what makes this chocolate cake so irresistable .... I will be trying it with a skeptical eye on my wasteline. Dennis
    Was this review helpful? Yes Flag
    " It was excellent "
    elgourmand ate it and said...
    God save me from another chocolate cake. Sorry Cholena, I'm not talking about your chocolate cake; which looks and sounds delicious, I was thinking of what this will do to my waistline. Ah well, maybe just one slice; HA, who am I kidding. A great post. RJ
    Was this review helpful? Yes Flag

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