Vanilla Cake with Blueberries, Chocolate Ganache Frosting, and Spooky Marshmallow Spiderwebs

Woohoo! I’m back to recipes with long titles. Well, I’ve already done some of those post-baby, and this one really wasn’t hard to do. The cake recipe was straightforward to make, even with a little Fudgelet hanging around snacking on the blueberries.

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By the way, coating the blueberries in flour does nothing to keep them from sinking. Soooo, there was still a bit of this:

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(That’s the bottom of the cake on top.)

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But the chocolate and the blueberries was awesome…now I get the whole chocolate-covered blueberry thing.

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Directions for Vanilla Cake with Blueberries, Chocolate Ganache Frosting, and Spooky Marshmallow Spiderwebs

Adapted from The Sweetapolita Bakebook and How to Cake It

Blueberry Cake

  • 430 g (3.75 cups) cake flour
  • 1 Tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • 2.5 sticks butter, room temperature
  • 460 g (2.25 cups) granulated (or superfine if you have it) sugar
  • 1 Tablespoon vanilla extract
  • 1 teaspoon lemon juice
  • 5 eggs, separated and at room temperature
  • 2 cups milk, room temperature
  • 1.5 cups wild blueberries (fresh or frozen)

Preheat the oven to 350 degrees F. Grease and line with parchment the bottoms of 3 cake pans that are 8 inches round and 2 inches high. In a large bowl, whisk together the flour, baking powder, and salt. With your stand mixer using the paddle attachment, beat the butter and all but 1/2 cup of the sugar on medium speed until light and fluffy, around 8 minutes (note: I misread this step and added all of the sugar, then left it out in the later step. It still turned out fine, so no worries if that happens to you).

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Add the vanilla and lemon juice, beating well. Then add the egg yolks two at a time, scraping down the sides of the bowl as necessary. After the egg yolks have all been added, turn off the mixer. Gently stir in 1/3 of the flour mixture. Then stir in half of the milk. On low speed, add half of the remaining flour, then the rest of the milk, and finish with the last of the flour. Mix until just smooth.

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Beat the egg whites in a separate bowl with a whisk (or whisk attachment) on medium speed, gradually adding the remaining 1/2 cup of sugar. Increase the speed to medium-high and beat until peaks are not quite stiff. Fold the egg whites into the butter/flour mixture.

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Toss the blueberries with a little flour and fold them into the batter.

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Divide the batter evenly into the three cake pans. If you can fit all 3 pans, then do so, otherwise you can bake the cake layers in two batches.

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Bake for about 25-35 minutes until a toothpick in the center comes out with a few crumbs. Let them cool in their pans on wire racks for 10 minutes, then remove them from their pans (and from the parchment paper) to cool completely on the wire racks.

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You can wrap them tightly in plastic wrap for up to 2 days at room temperature. I chilled mine to help with frosting them later.

Chocolate Ganache

  • 400 g dark chocolate, chopped
  • 400 ml heavy cream
  • 1 Tablespoon light corn syrup
  • Pinch of salt
  • 2 Tablespoons butter, room temperature
  • 1 Tablespoon vanilla extract

Put the chocolate in a large heatproof bowl. In a medium saucepan over medium heat, bring the cream, syrup, and salt to a boil.

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Pour over the chocolate and let it sit for one minute. Then, whisk until smooth and shiny.

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Add the butter and vanilla, stirring again until smooth.

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Let it come to room temperature before chilling. Refrigerate it for about 30 minutes to reach a thick, spreadable consistency.

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Frost the cake layers and outside of the cake with the ganache.

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Place the frosted cake in the refrigerator to chill.

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Marshmallow Spiderwebs

Place a handful of tiny marshmallows in a heatproof bowl and microwave on high in 30 second bursts, stirring between bursts. When the mixture is melted, stir it until smooth and let cool for a minute or so until it is cool enough to handle with your fingers. Pick up globs of the mixture and pull it making spiderweb shapes. Drape the threads across the cake, wrapping them around and sticking them to each other.

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Serve as soon as possible (the spiderwebs will start to change texture over time).

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Directions for Vanilla Cake with Blueberries, Chocolate Ganache Frosting, and Spooky Marshmallow Spiderwebs (without pictures)

Adapted from The Sweetapolita Bakebook and How to Cake It

Blueberry Cake

  • 430 g (3.75 cups) cake flour
  • 1 Tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • 2.5 sticks butter, room temperature
  • 460 g (2.25 cups) granulated (or superfine if you have it) sugar
  • 1 Tablespoon vanilla extract
  • 1 teaspoon lemon juice
  • 5 eggs, separated and at room temperature
  • 2 cups milk, room temperature
  • 1.5 cups wild blueberries (fresh or frozen)

Preheat the oven to 350 degrees F. Grease and line with parchment the bottoms of 3 cake pans that are 8 inches round and 2 inches high. In a large bowl, whisk together the flour, baking powder, and salt. With your stand mixer using the paddle attachment, beat the butter and all but 1/2 cup of the sugar on medium speed until light and fluffy, around 8 minutes (note: I misread this step and added all of the sugar, then left it out in the later step. It still turned out fine, so no worries if that happens to you). Add the vanilla and lemon juice, beating well. Then add the egg yolks two at a time, scraping down the sides of the bowl as necessary. After the egg yolks have all been added, turn off the mixer. Gently stir in 1/3 of the flour mixture. Then stir in half of the milk. On low speed, add half of the remaining flour, then the rest of the milk, and finish with the last of the flour. Mix until just smooth.

Beat the egg whites in a separate bowl with a whisk (or whisk attachment) on medium speed, gradually adding the remaining 1/2 cup of sugar. Increase the speed to medium-high and beat until peaks are not quite stiff. Fold the egg whites into the butter/flour mixture.

Toss the blueberries with a little flour and fold them into the batter. Divide the batter evenly into the three cake pans. If you can fit all 3 pans, then do so, otherwise you can bake the cake layers in two batches. Bake for about 25-35 minutes until a toothpick in the center comes out with a few crumbs. Let them cool in their pans on wire racks for 10 minutes, then remove them from their pans (and from the parchment paper) to cool completely on the wire racks.

You can wrap them tightly in plastic wrap for up to 2 days at room temperature. I chilled mine to help with frosting them later.

Chocolate Ganache

  • 400 g dark chocolate, chopped
  • 400 ml heavy cream
  • 1 Tablespoon light corn syrup
  • Pinch of salt
  • 2 Tablespoons butter, room temperature
  • 1 Tablespoon vanilla extract

Put the chocolate in a large heatproof bowl. In a medium saucepan over medium heat, bring the cream, syrup, and salt to a boil. Pour over the chocolate and let it sit for one minute. Then, whisk until smooth and shiny. Add the butter and vanilla, stirring again until smooth. Let it come to room temperature before chilling. Refrigerate it for about 30 minutes to reach a thick, spreadable consistency.

Frost the cake layers and outside of the cake with the ganache. Place the frosted cake in the refrigerator to chill.

Marshmallow Spiderwebs

Place a handful of tiny marshmallows in a heatproof bowl and microwave on high in 30 second bursts, stirring between bursts. When the mixture is melted, stir it until smooth and let cool for a minute or so until it is cool enough to handle with your fingers. Pick up globs of the mixture and pull it making spiderweb shapes. Drape the threads across the cake, wrapping them around and sticking them to each other.

Serve as soon as possible (the spiderwebs will start to change texture over time).

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