Preheat the oven at 175ºC conventional oven and prepare a 2 x 15 cm baking pan with parchment paper.

Start by boiling some water and weigh out the water so it can cool down a bit while preparing the other ingredients.

In a bowl sift all of dry ingredients together. Give it a stir to make sure everything has be combined.

Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there is no lumps left in batter.

Divide the cake batter into 2 prepared 20 cm baking tins and bake them for 24-27 min or until a cake tester comes out clean.

Let the cakes cool on a cooling rack. After 5 min, gently remove the cakes from the cake tins and let the cakes cool down completely.

Heat up the blueberries in a small pot. Once it starts to slightly boil, take it down to a low heat and let the blueberries simmer under a lid for 6-8 min. Then take it off the heat and sieve the purée from the skin and kernels over a bowl.

Let it cool down on the counter to around room temperature.

With an electric mixer, cream together cream cheese, glucose syrup, vanilla bean paste and the powdered sugar until smooth.

Add the blueberry purée and mix it together until smooth.

Lastly add the heavy cream whisk it all together until medium/stiff peaks.

When the cakes are completely cooled and the blueberry cream cheese filling is ready, cut the tops of the chocolate cake so they are an even heigh. Then cut each cake into two layers.

Place the first cake layer on your desired dish. Add ⅓ of the blueberry cream cheese filling on the cake layer and spread it out to an even layer with an offset spatula or spoon.

Add the next sponge layer and continue this process. Once it’s all stacked, scrape down the sides of cake for a sharp finish. Place it in the fridge while preparing the chocolate cover.

Cut a 10x47 cm piece of plastic cake collar (or parchment paper).

Temper the white chocolate and add some blueberry powder or purple chocolate color after preference. Pour the chocolate on to the cake collar and with a small offset spatula, even out the chocolate. Lift the cake collar out of the pool of chocolate and onto a clean part of your countertop. This way you make sure to get clean sharp edges.

When the chocolate starts to firm up a bit, take the cake out of the fridge and gently place the chocolate collar around the cake. Place it back in the fridge to firm up.

Once set, and you’re ready to serve, take the cake out of the fridge and gently take the plastic of the chocolate. Decorate with fresh blueberries and edible flowers.