CHOCOLATE BERRY CAKE

CAKE INGREDIENTS:

2 eggs, large
250 ml milk
120 ml oil, e.g. rapeseed
230 g of cake flour
80 g cocoa
3/4 teaspoon baking soda
1 1/2 teaspoon baking powder
220 g sugar
250 ml boiling water
INGREDIENT MUSHROOM INGREDIENTS:

1 cup blueberries, fresh or frozen
4 tablespoons of sugar
600 ml 30% cream
3 teaspoons of gelatin
1/3 cup cold water
ADDITIONALLY:

approx. 1/2 cup berries to empty the top
Form with dimensions 24 × 24 cm, lightly butter and lined with paper. The ingredients for the dough should be at room temperature (except water).
Mix eggs together with milk and oil. Sift flour with cocoa, powder and soda. We add sugar and a mixture of eggs, mix until combined with a kitchen rod. Finally, pour boiling water and mix again. Pour into a mold and bake at 175 C for about 35-40 min to the so-called dry stick. We take it out and leave it to cool.
Put the berries into a saucepan together with a little water and sugar. We cook until the fruits fall apart. Then wipe through a strainer and leave to cool.
Pour gelatin with cold water and leave to swell. Then heat for a while e.g. in the microwave, mix and leave to cool.
Mix the cream into a thick cream, then add the blueberry puree after a spoon and pour gelatin in a small stream. We put out on a chocolate cake and sprinkle with fresh berries. We put in the fridge for 2-3 hours.