Chocolate and
blueberry Halloween cake

For the cake base:

Preheat oven to 160°C. Butter 2 15 cm-diameter cake moulds. In a large bowl, beat the sugar and eggs until the mixture whitens. In a small saucepan, melt the butter and dark chocolate over low heat, then stir into the sugar-egg mixture. Add the blueberry jam and mix well. Add the flour and baking powder and mix until smooth.

Pour 2/3 of the batter into one mold and the rest into the second. Bake the mold with the most batter for about 60 minutes, and the second for 35 minutes. Check with the blade of a knife: it should come out dry. Leave to cool completely before unmolding.

For the mascarpone cream:

Melt the white chocolate in a bain-marie. In a bowl, lightly whisk the mascarpone. Add the melted white chocolate and blueberry jam, mixing gently until smooth. Chill for 1 hour.

Setting up the cake:

Once the cakes have cooled, even out the surface, trimming the top if necessary to create flat layers. Place the thickest base on a plate. Spread a generous layer of mascarpone cream over the base, smoothing well to the edges. Place the second cake on top, pressing lightly to adhere. Trim any cream that spills over the sides.

Chocolate glaze:

Melt the chocolate and butter together over low heat until smooth. Remove from the heat, add the powdered sugar, sift and mix. Immediately spread the glaze over the cakes using a flat spatula, smoothing to ensure an even effect.

Decoration:

Place the fresh blueberries on top of the iced cake. For the finishing touch, add a candle and attach a black ribbon bow.