Dark Chocolate Cake with Blueberry Bavarian Cream and Chocolate Ganache

All you need is ( Serves 10-12 ) 
For the Chocolate cake 

Dark Chocolate, 180 gm ( cut into small pieces ) 
Unsalted Butter, 200 gm ( cut into small pieces ) 
Instant coffee powder 1 tbsp 
Water 125 ml 
All purpose flour 1 and 1\4 cups 
Corn flour 1\4 cup 
Baking powder 1 tsp 
Baking soda 1\2 tsp 
Granulated sugar 3\4 cup 
Brown sugar 1\2 cup 
Cocoa powder 1\3 cup 
Eggs-3 
Milk 75 ml 
Lemon juice 2 tsp 
For the soaking syrup water
1\4 cup Sugar
2 tsp Rum
2 tbsp ( or 1 tsp vanilla extract ) 

For the Blueberry Bavarian cream 
Blueberry preserve
400 gm Water
1\4 cup Gelatin
25 gm Whipping cream
3 cups 

For the chocolate Ganache 
Whipping cream-1 cup 
Dark chocolate-1 cup ( chopped )




For the cake 
Pre heat the oven to 160 degrees C 
Grease and line, two 8 inch pans 
Add lemon juice in milk and keep aside 
Mix instant coffee in water 
Melt butter and chocolate in a pan 
Add coffee and water to the pan 
Remove from heat, once the butter and chocolate has melted 
Keep aside and cool 
Whisk together all purpose flour, corn flour, baking powder and baking soda 
Add granulated sugar, brown sugar and cocoa powder 
Whisk egg and milk 
Add chocolate mixture and whisk 
Add the dry ingredients and fold with a spatula 
Pour the batter equally in both the pan 
Bake for 30-35 minutes, till a tooth pick comes out clean 
Remove from the oven and cool in the pan for 5 minutes 
Remove from the pan and cool on a cooling rack 

For the soaking syrup 
Mix all the ingredients in a bowl 
Keep aside 

For the Blueberry Bavarian cream 
Add 1\4 cup of water in the Blueberry preserve and heat it till the preserve is dissolved 
Strain it and keep aside to cool 
Chill the cream and whip it till stiff peaks form
Dissolve the gelatin in water 
Add the gelatin in the blueberry preserve 
Mix nicely let the mixture come to room temperature 
Add the mixture in the whipped cream and fold with a spatula 

For the Ganache 
Heat the whipping cream till it starts to boil 
Pour it over the dark chocolate 
Whisk till chocolate is melted and shiny 

Assembly 
Keep one cake inside a 9 inch springform pan
 Brush with half of the soaking syrup 
Pour half of the whipped cream and cover the sides and top of the cake 
Keep the other cake on top and brush with the remaining syrup 
Pour the remaining cream and cover the sides and top 
Refrigerate for at least 2 hours 
Run a knife along the cake and open the springform pan 
Take the cake out and keep it on the stand 
Pour the Ganache ( room temperature ) on top of the cake 
Decorate with chocolate shavings - 

See more at: http://www.whiskaffair.com/2013/04/dark-chocolate-cake-with-blueberry.html#sthash.eAF1bhtc.dpuf