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Ingredients:
For the Chocolate Base :
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla extract
For the Vanilla Bean Cheesecake Layer :
4 (8 oz) packages cream cheese, softened
1 1/4 cups granulated sugar
Seeds of 1 vanilla bean
4 large eggs
2/3 cup sour cream
2/3 cup heavy cream
For the Blueberry Lavender Mousse :
3 cups fresh blueberries
3/4 cup granulated sugar
1 1/2 tablespoons dried lavender
1 1/2 cups heavy cream
1/2 cup powdered sugar
3 teaspoons gelatin powder
3 tablespoons cold water
For the Berry Chocolate Glaze :
1 cup heavy cream
1 cup blueberries
8 ounces dark chocolate, chopped
Directions:
For the Chocolate Base:
Preheat oven to 350°F (175°C).
Mix all dry ingredients and then combine with wet ingredients to form a batter.
Pour into a greased 9-inch springform pan and bake for 25 minutes.
Let it cool completely.
For the Vanilla Bean Cheesecake Layer :
Beat cream cheese with sugar and vanilla bean seeds until smooth.
Add eggs one at a time, followed by sour cream and heavy cream.
Pour over cooled chocolate base and bake at 300°F (150°C) for 50-60 minutes.
Let it cool and set in the fridge for at least 4 hours.
For the Blueberry Lavender Mousse :
Puree blueberries, sugar, and lavender, then strain.
Bloom gelatin in water, then warm a portion of blueberry puree to dissolve gelatin.
Whip heavy cream with powdered sugar to soft peaks.
Fold in the blueberry mixture and gelatin. Pour over cheesecake layer and let it set in the fridge.
For the Berry Chocolate Glaze :
Cook blueberries and water over medium heat until syrupy (10 mins). Strain.
Heat cream until steaming. Pour over chocolate; let sit, then stir until smooth
Pour over the set mousse layer and refrigerate until ganache is set.
Prep Time: 1 hour | Cooking Time: 1 hour 25 minutes | Total Time: 8 hours | Kcal: 550 kcal
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