Last weekend we drove to Virginia to visit the Fall Harvest festival at Mount Rogers. Fall is is one of the most beautiful seasons to visit the Virginia outdoors and enjoy the beautiful colorful foliage. I was very lucky on this trip, for many, many reasons. I got to see sugarcane being harvested and squeezed for its sweet juice. I watched molasses being prepared from the sugarcane juice over a hot stove. The molasses are sold in pint jars to raise money for the local fireman’s station. A worthy cause indeed! I tasted my first hobo pie, picked up some homemade apple butter, ate ripe and juicy red apples off a tree. There was just so much to do and too much to squeeze in a short two day trip.
Unlike D.C. where it is currently still relatively green, the Virginia fall is in full swing. It was also pretty chilly in the evenings but nevertheless breathtaking. I couldn’t wait to share these photographs with you and I do hope you enjoy them!
I got to bite and chew on fresh sugarcane and sampled their sticky sweetness. The sugarcane juice brought back sweet memories of India. As kids growing up, we would always run out to the vendors on the street in the Bombay and wait eagerly while they ground the juices out of sugarcane and fresh ginger into glasses heaped with ice. It was so refreshing and simple but yet delicious.
Last weekend was also the birthday of one of my friends, Walt. Birthdays and special events are probably the only few times that I will actually venture out in making a cake that is rich and decadent. It turns out that Walt loves blueberries and any cake that incorporated blueberries would be perfect for him. In my personal opinion however, birthday cakes should have some amount of chocolate. After all, it is that a special moment where things should be a little over the top. In preparation for Walt’s cake, I made the blueberry and chocolate jam
. I designed his birthday cake completely around these two ingredients. Genoise chocolate cakes are layered and sandwiched with the jam and lightly drenched with a blueberry-white wine syrup. I then used a vanilla flavored buttercream icing that was spiked with a little creme fraiche to keep things simple yet rich. On how to decorate the cake with the ruffles, I used this icing idea
from Martha Stewart.
ruffled blueberry chocolate cake
for the chocolate cake follow this chocolate genoise sponge cake recipe. I made two 9 inch cakes, sliced each in half, and then layered them. If you want more cake layers you can either increase the number of cakes or cut thinner layers of the cakes. If you do this, then you should increase the amount of jam, syrup, and icing accordingly.
for the blueberry chocolate jam follow this recipe. You will need 1 and 1/2 cups of the jam. You can use less if you prefer the cake to be a little less sweet.
blueberry wine syrup
1 cup fresh or frozen blueberries
1 cup white wine like Reisling or Chardonnay (I used the Pearmund Reisling 2011)
1 cup sugar
Mix all the ingredients together in a saucepan. Cook on a medium flame till the sugar dissolves completely. Bring to a boil and then cool to room temperature before use. You can also refrigerate this and prepare it at least 3 days in advance.
2 cups unsalted sweetcream butter at room temperature
3 3/4 cups confectioner’s sugar
2 tablespoons pure vanilla extract
10 drops of blue food coloring ( you may need more depending on how blue you want the icing to look)
a pinch of salt
2 tablespoons creme fraiche
No. 104 icing tip
Chop the butter into small cubes and place it in the bowl of an electric blender. Using the paddle attachment, beat the butter and creme fraiche at a medium speed for about 6 minutes till it is completely smooth. Sift the sugar once onto a sheet of parchment paper. Sift the sugar into the butter in 1/2 cup installments till completely mixed in with the butter. The butter will keep getting lighter as more air is incorporated into it. Add the vanilla, salt, and food coloring at the end and beat for another two minutes. Transfer the icing into a bowl (preferably metal as it will chill faster) and cover with cling film until ready to use. You can make the icing at least two to three days in advance.
Assembling the cake
Slice each cooled cake in half with a serrated knife and keep aside. Cut out a 10″ circle of cardboard and cover with a clean sheet of aluminum foil and two 12 inch X 2 inch strips of parchment paper. Place the two strips about 2 or 3 inches apart from each other on the smooth side of the aluminum covered cardboard circle. Add a tablespoon of the frosting in the center of the aluminum covered cardboard sheet. This will help to glue the cake down to the surface and prevent it from moving. Place one cake layer in the center of the circle and brush the cake with the blueberry wine syrup. You will use about 1/4 cup of the liquid. Smear the surface it with about 1/3 to 1/2 cup of the blueberry and chocolate jam. Cover with a second layer of cake and repeat. Continue and repeat the addition of the syrup and jam till the entire cake is complete. For the top most layer of the cake, only brush the cake with the syrup but do not add the jam. Place the cake in the refrigerator for at least 20 minutes to cool.
Icing the cake
Cover the entire cake with a thin layer of the buttercream icing to create a “crumb coat”. This helps the rest of the icing to stick easily to the surface of the cake. Cool the cake in the refrigerator for another 10-15 minutes. In the meantime, scoop the icing into an icing bag or icing syringe with the No. 104 tip attached. Make sure there are no air bubbles in the icing bag. When the cake is cooled, apply the icing by keeping your hand in the vertical position and moving in a zig-zag fashion from left -to-right on the side of the cake. The ruffles should be 1 inch apart from each other. Repeat the same procedure for the top surface of the cake, moving from the outer end to the inner center of the cake. Additionally, you might want to dollop a little bit of jam in the center of the cake or perhaps sprinkle a little bit of chocolate shavings on the top.