225g (8oz) Butter
1 tbsp Golden Syrup or Corn Syrup
100g Dark Chocolate Chips
115g (4 oz) Blueberries plus 1
Decoration and Filling
600 ml ( 1 pint ) Double (Heavy) Cream
20g Dark Chocolate Grated
2 tbsp Blueberry Conserve
Preheat oven 160c/140c Fan/325F/Gas Mark 3.
Cream the sugar and butter together. Mix in the golden syrup. Whisk in the eggs one at a time.
Sift the cocoa powder with flour. Fold in the flour and cocoa. Add yogurt to the mix .
Stir in the chocolate chips. Toss the blueberries in flour and stir gently into the mix. Put into a lined tin.
Place in the centre of the oven. Check after 20 minutes. Cook until gently risen and a skewer comes cleanly out.
Allow to cool. Cake needs to be cold before decorating.
You can have this cake as a tray bake now or carry and decorate.
Divide cream equally into two containers ; whip one until very stiff and one until spreadable.
Cut cake into three sections.
Spread conserve over first layer and the stiff cream on the next layer.
Flip cream layer onto jam one and repeat for the next layer.
Trim sides. Use spreadable cream for top and sides.
Make light lines over cake using and fork and then flick grated chocolate all over.
Place a piece of grease-proof paper underneath to catch all those chocolate pieces that don't stick the first time.
Use the rest of the stiffer cream to pipe decorations round the edges.
Use 1 or more blueberries to add as decoration! Slice and enjoy!