Blueberry Chocolate Cake
This blueberry chocolate cake 3 fudgy and moist chocolate cake layers filled with blueberry compote. It's frosted with creamy blueberry frosting and has ganache on top. It's a beautiful cake for Summer!
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
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Ingredients
Chocolate Cake
- 75 grams dutch processed cocoa powder
- 180 grams hot water
- 120 grams vegetable oil
- 280 grams granulated sugar
- 2 large eggs room temperature
- 120 grams sour cream room temperature
- 1 tablespoon vanilla extract
- 120 grams buttermilk room temperature
- 180 grams all purpose flour
- 1 ½ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
Blueberry Filling
- 150 grams frozen blueberries
- 50 grams granulated sugar
- 1 teaspoon lemon juice
Blueberry Frosting
- 28 grams freeze-dried blueberries
- 227 grams unsalted butter room temperature
- ½ teaspoon salt
- 200 grams powdered sugar
- 1 teaspoon vanilla extract
Chocolate Ganache
- 120 grams milk chocolate chips
- 60 grams heavy cream
Instructions
Chocolate Cake
- Preheat the oven to 350°F/180°C. Line 3 6-inch round cake pans with parchment paper and set aside.
- Whisk cocoa powder and hot water together in a large bowl until there are no lumps to bloom the cocoa.75 grams dutch processed cocoa powder, 180 grams hot water
- Add the vegetable oil, sugar, eggs, sour cream, and vanilla. Whisk vigorously until combined. Stream in the buttermilk.120 grams vegetable oil, 280 grams granulated sugar, 2 large eggs, 120 grams sour cream, 1 tablespoon vanilla extract, 120 grams buttermilk
- Use a rubber spatula to fold flour, baking powder, baking soda, and salt into the bowl until the dry streaks of flour disappear.180 grams all purpose flour, 1 ½ teaspoon baking powder, ¾ teaspoon baking soda, 1 teaspoon salt
- Evenly pour the batter into the cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Remove from the oven and let cool in the pans for 10 minutes. Transfer to a wire rack to cool completely.
Blueberry Filling
- Place frozen blueberries, sugar, and lemon juice in a saucepan over medium-low heat. Cook for 7-10 minutes, stirring gently, until the blueberries release their juices.150 grams frozen blueberries, 50 grams granulated sugar, 1 teaspoon lemon juice
- Bring the mixture to a simmer and stir continuously for an additional 10 minutes. Use your spatula or a fork to mash the softened berries.
- Bring the mixture to a boil. As soon as it starts boiling, remove it from the heat and transfer it to a heat-proof bowl or jar. Cool to room temperature and chill in the fridge for 1-2 hours.
Blueberry Frosting
- Grind freeze-dried blueberries into a fine powder using a food processor or blender. Set the powder aside.28 grams freeze-dried blueberries
- Place room temperature butter and salt in the bowl of a stand mixer or use a hand mixer. Beat on medium-high speed for 10 minutes, pausing after 5 minutes to scrape the sides of the bowl with a rubber spatula.227 grams unsalted butter, ½ teaspoon salt
- When the butter is fluffy, gradually add the powdered sugar while mixing on low speed.200 grams powdered sugar
- On medium-low speed, blend in the blueberry powder and vanilla extract.1 teaspoon vanilla extract
Chocolate Ganache
- Place chocolate chips in a heat-safe bowl. Warm the heavy cream in a medium bowl in the microwave for 1 minute or until it begins to bubble around the edges. Pour it over the chocolate and let sit for 30 seconds.120 grams milk chocolate chips, 60 grams heavy cream
- Gently whisk the chocolate and cream together until they are smooth and fully blended.
- Place plastic wrap over the bowl and chill for 1-2 hours until thickened to a soft, pliable consistency.
Assembly
- Transfer the frosting to a piping bag fitted with a tip. Place one cake layer on a cake stand and pipe a thick border of frosting around the edges. Fill the center with half of the blueberry filling. Repeat with the second layer.
- Place the last layer on top with the flat side facing up. Spread a thin coat of frosting all over the cake to lock in crumbs (crumb coat). Chill in the fridge for 20 minutes until the frosting is dry to the touch.
- Apply a final thick layer of frosting all over the cake, smoothing with an offset spatula and icing smoother.
- Spread the ganache on top of the cake. Garnish with fresh blueberries, flowers, sprinkles, or other decoration. Slice and enjoy!
Notes
Let the cake cool completely before assembling or the frosting will melt off.
Storage: Keep the cake in an airtight container or cake carrier in the refrigerator for up to 4 days. To prevent the cut edges from drying out, cover them with additional frosting.
Freezing: Wrap the entire cake tightly in plastic wrap, then add a layer of aluminum foil. Freeze it as is or in a cake carrier for up to 3 months. For individual slices, wrap each one in plastic wrap and store them in a freezer bag for up to 3 months.
Nutrition
Serving: 1sliceCalories: 704.2kcalCarbohydrates: 84.8gProtein: 5.7gFat: 41gSaturated Fat: 19.4gPolyunsaturated Fat: 8.1gMonounsaturated Fat: 9.4gTrans Fat: 0.8gCholesterol: 96.7mgSodium: 532mgPotassium: 258.9mgFiber: 4gSugar: 63.9gVitamin A: 805.7IUVitamin C: 1.8mgCalcium: 100.2mgIron: 2.2mg
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