Blueberry Chocolate Cake
This blueberry chocolate cake is a super moist chocolate bundt cake with a swirl of fresh blueberry jam. It is topped with a shiny, delicious and decadent chocolate ganache and even more blueberries! This cake has the perfect balance of rich, sweet, and fruity flavors.
Equipment
- 1 10-cup bundt pan
Ingredients
Blueberry Chocolate Cake
- 1 ½ cup blueberries fresh or frozen
- 2 cups all purpose flour
- ⅓ cup dutch-processed cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup avocado oil or vegetable oil
- 1 tablespoon vanilla extract
- 1 ½ cup coconut sugar
- ½ cup hot water
- 2 large eggs room temperature
- ½ cup Greek yogurt full fat, room temperature
Chocolate Ganache
- ½ cup semi-sweet chocolate chopped
- ½ cup coconut cream
Instructions
Blueberry Chocolate Cake
- Preheat the oven to 350°F/180°C and generously grease your bundt pan with cooking spray or butter.
- Cook the blueberries in a small saucepan over medium heat. Heat until the berries start to release their juices.1 ½ cup blueberries
- Smash the berries with a fork while they cook until a thin, jammy consistency is reached. Turn off the burner and set the saucepan aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.2 cups all purpose flour, ⅓ cup dutch-processed cocoa powder, 1 teaspoon baking soda, 1 teaspoon salt
- In a large mixing bowl, whisk together avocado oil, vanilla extract, and coconut sugar. Mix well and then whisk in the steaming hot water. Add eggs one at a time, whisking well between additions to make sure they are fully incorporated.¾ cup avocado oil, 1 tablespoon vanilla extract, 1 ½ cup coconut sugar, ½ cup hot water, 2 large eggs
- Mix the dry ingredients into the wet ingredients with a rubber spatula until just combined. Then, mix in the Greek yogurt and scrape the sides of the bowl to make sure that no dry patches of flour remain.½ cup Greek yogurt
- Pour ⅔ of the batter into the prepared bundt cake pan. Then, scoop the blueberry filling on top, trying not to let it touch the sides of the pan. Add the rest of the batter on top and smooth.
- Bake the cake for 35-40 minutes until a toothpick or skewer inserted into the center comes out with just a few moist crumbs.
- Remove the cake from the oven and allow it to cool for 15-25 minutes. Then, turn the pan over onto a wire cooling rack. After 5 more minutes, lift the pan to let the cake slide out. Let it cool completely before icing.
Chocolate Ganache
- Chop your chocolate, add it to a medium mixing bowl, and set aside.½ cup semi-sweet chocolate
- Open a can of coconut cream and scoop out as much of the thick, white part on top as you can. Microwave the cream in a heat-safe bowl for about 1 minute, making sure it doesn't bubble over.½ cup coconut cream
- Pour the warm coconut cream over the chocolate and let it sit for 2-3 minutes. Then, whisk the mixture until smooth.
Assembly
- Spoon the ganache over the cake, letting it run and drip down the sides. Top the cake with fresh blueberries, slice, and serve.
Notes
- If the cake doesn't want to come out of the pan, put a towel on the counter and gently bang the edges of the pan to loosen the cake.
- Let the cake cool completely before decorating. This will take 1-2 hours. If the cake is hot, the ganache will melt and slide off
Nutrition
Serving: 1sliceCalories: 301kcalCarbohydrates: 38gProtein: 4.2gFat: 13.7gSaturated Fat: 3gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 7.7gTrans Fat: 0gCholesterol: 24.4mgSodium: 252.5mgPotassium: 94.3mgFiber: 1.8gSugar: 24gVitamin A: 10.6IUVitamin C: 1.3mgCalcium: 17.9mgIron: 1.2mg
Tried this recipe?Let us know how it was!