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Chocolate Blueberry Cake

chocolate blueberry layer cake on a white plate.
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This Chocolate Blueberry Cake can be summed up in one word- INCREDIBLE. Four layers of moist, fudgy chocolate cake, with a fresh blueberry filling, and creamy blueberry frosting. It's a rich, decadent cake that's actually quite simple to make, so get baking and impress your guests!

Ingredients

Units Scale

For The Cake:

  • 180g all purpose flour (1 1/2 cups)
  • 200g granulated sugar (1 cup)
  • 60g Dutch Process cocoa powder (3/4 cup)
  • 1 teaspoon espresso powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 126g neutral flavored oil- avocado, canola, vegetable (2/3 cup)
  • 120g sour cream- room temperature (1/2 cup)
  • 1 teaspoon vanilla extract
  • 2 large eggs- room temperature
  • 150g boiling water (2/3 cup)

For The Filling

  • 200g blueberries (1 1/2 cups)
  • 10g powdered sugar (2 tablespoons)
  • 8g lemon juice (1 tablespoon)
  • 1/2 teaspoon vanilla extract

For The Frosting:

  • 1 1/2 sticks salted butter
  • 6 tablespoons blueberry jam
  • 2 1/2 cups powdered sugar
  • 1/2 cup cornstarch
  • 1/2 teaspoon kosher salt

Instructions

  • Preheat your oven to 350° F and generously spray 2, 6 inch round cake pans with non-stick cooking spray.
  • In the bowl of your stand mixer fitted with a paddle attachment, mix the flour, sugar, cocoa powder, espresso powder, baking soda, and salt together until well combined.
  • Next, pour the oil, sour cream, and vanilla extract into the dry ingredients and mix. 
  • Add eggs 1 at a time, mixing well after each addition.
  • Finally, with the mixer on low speed, carefully pour the boiling water into the mixing bowl and mix for 1 minute, or until fully combined.
  • Divide the chocolate cake batter between your 2 prepared cake pans and bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean.
  • Carefully take the pans out of the oven and let the cakes cool in them for 10 minutes before turning out onto a wire rack to finish cooling completely.

Make The Filling:

  1. Set a medium sized pot over medium heat and add the blueberries, sugar, and lemon juice
  2. Stirring frequently, cook the berries until they're broken down and the juice is thick enough to cling to the back of a spoon.
  3. Turn the heat off, transfer the filling to a clean bowl, and cool completely before using between cake layers

Make The Buttercream: 

  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on high for 2-3 minutes, or until light, fluffy, and pale in color.
  2. To the creamed butter, add the blueberry jam, powdered sugar, cornstarch, and salt. Mix on low until the powdered sugar is combined, then turn the speed up to medium and beat for 1-2 minutes, scraping the sides of the bowl as needed

Assembling The Cake:

  1. Cut your fully cooled caked layers in half horizontally so that you have 4 even chocolate cake rounds.
  2. Place the bottom round onto your chosen cake platter, spread a thin layer of the blueberry buttercream on top, pipe a ring around the edge, and fill with 1/3 of the blueberry filling. 
  3. Add a cake layer on top of the bottom one and repeat the buttercream/filling process. 
  4. Repeat steps 2-3 with the third layer, and add the final layer on top. Spread a thin layer of blueberry buttercream all around the outside to capture any crumbs, and chill the entire cake in the fridge for 20 minutes.
  5. After it's chilled, frost the entire cake, decorate as desired, and enjoy!

Notes

  • No substitutions: For the best possible result, please don't make any substitutions with the ingredients. Each one is carefully chosen to produce a rich chocolate cake
  • Room temperature ingredients: Another important aspect of creating a silky smooth cake batter is to use room temperature ingredients. If they're all the same temp, none of them will seize up and in turn, your cake will be lighter, fluffier, and taste amazing.
  • Don't overmix: It is entirely possible to overmix your cake batter, and that can result in a tough cake. For best results, mix just until all the ingredients are combined.
  • Fresh or frozen berries: You can make the blueberry filling with either fresh or frozen berries, both will work!
  • Frost a cooled cake: Whatever you do, please do not try and frost a warm cake! The butter will melt, the frosting will slip off the cake, and (if you're like me) will probably end up in tears 🙂
  • Bake ahead of time: If you want to save time, you can make the chocolate cake layers a day in advance, let them cool, then assemble the cake the day you need it!
  • 2 layers: Want a smaller cake? Instead of cutting the cake rounds in half, leave them as is and have a thick, 2 layer cake instead!
  • Storing: Keep leftovers in an airtight container at room temperature for up to 2 days or up to 4 days in the fridge.

Find it online: https://www.coleinthekitchen.com/chocolate-blueberry-cake/