Blueberry and Cocoa Cake - 6 August 2025

I can’t share a photo of the finished chocolate cake because the process of baking and eating it was a bit too fast.

Below you can see the only photo I remembered to take of the mixture just before I put it into the oven to bake.

_{Chocolate Cake Mixture Ready for the Oven.}

This was as usual an adaptation of a cake recipe. It included 150g of plain flour with 1.5 tsp of baking powder, 3 eggs, 90g of sugar and 85g of butter.

I used the electric whisk to mix the butter and the sugar until soft and creamy. I added the three eggs one at a time beating in between. I then added the juice of 3 small ‘easy peelers’. I think they were mandarin oranges - I’m not sure but they weren’t very juicy and, in fact, they needed to be used before they went dry. I also added 1 tsp of vanilla extract and 1 tbsp of maple syrup (perhaps this was a secret ingredient). I normally avoid using the right amount of sugar as it can be too much for my liking. At this point I put the oven on to warm up before baking. As it’s also an air fryer it warms up very quickly.

I then added the sieved flour, baking powder, and 3 tbsp of cocoa powder to the liquid mixture.

_{Tub of Organic Green & Blacks Cocoa Powder.}

I found this unopened tub of cocoa powder at the back of the cupboard when looking for self-raising flour, which I couldn’t find. The intense cocoa was great in conjunction with the secret ingredient : 50 g of blueberries.

I baked everything at 170 degrees Celsius for 25 minutes until the cake looked well baked - this wasn’t a brownie cake or anything. I wanted to slice it thinly.

It went down well and I managed to get a couple of slices. When it was gone I realised that I hadn’t taken any photos of it. I will have to make another cake to include proper photos.

Thank you for reading along !