150 grams (5,5 oz) dark chocolate, chopped
300 ml. water
2 table spoons (40 ml.) bourbon
100 grams (3,5 oz) dried blueberries
150 grams (5,5 oz) soft butter
350 grams (12 oz) brown sugar
5 medium eggs
40 grams (1,4 oz) cocoa powder
200 grams (7 oz) flour
1 tea spoon baking powder
90 grams (3 oz) pecan meal
Preheat your oven to 170 C (fan-forced).
In a medium saucepan combine the chocolate, water, blueberries and bourbon. Stir on low heat until smooth. Set aside to cool.
In a large bowl whisk the butter with sugar until light and fluffy. Add the eggs, one at a time and beat just until combined. Add the chocolate mixture and mix with a rubber spatula.
In another bowl sift the flour, baking powder and cocoa powder. Add the pecan meal and mix until combined.
Add the dry ingredients to the wet mixture and stir gently with rubber spatula. Make sure to not over-mix the batter.
Grease your baking pans with non-stick vegetable oil and pour the batter evenly onto the baking pans.
Bake about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Let them cool to room temperature.
In the meantime prepare the cream cheese frosting:
In a medium bowl beat the cream until soft peaks form.
In another bowl mix the cream cheese with the sugar and vanilla extract. Make sure the cream cheese is smooth, without any lumps.
Add the whipped cream to the cream cheese and mix with a rubber spatula or a hand mixer for a minute or two.
To assemble the cake, place one cake layer on a cake platter. Spread one layer of the cream cheese on top. Then add the second cake layer and cream cheese on top. Repeat the steps until all layers and cream cheese are used. Spread some shredded chocolate or pecans on top of the cake for decoration.
