Blueberry Chocolate Cake
This Blueberry Chocolate Cake has layers moist chocolate cake with real blueberry frosting. It is a delicious combination for any occasion!
Servings: 12
Ingredients
For the Chocolate Cake
- 1 ¾ cup (210g) all-purpose flour
- 1 ⅔ cup (330g) granulated sugar
- ⅔ cup (66g) Dutch-processed unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ cup (120m) vegetable or avocado oil
- 2 large eggs
- ½ cup (120ml) whole milk
- ⅓ cup (80ml) sour cream
- 2 teaspoon vanilla extract
- 1 cup (240ml) hot coffee or water
For the Blueberry Frosting
- 1 ½ cup blueberries fresh or frozen
- 1 tablespoon lemon juice
- 1 cup (227g) unsalted butter softened
- 3 ½ cup powdered sugar
Instructions
To Make the Cake
- Preheat the oven to 350°F. Grease and flour two, 8-inch cake pans and set aside.
- In a mixing bowl whisk together the flour, cocoa powder, sugar baking powder, baking soda, and salt. Set aside.
- In a separate large mixing bowl, whisk together oil and eggs until smooth. Add the milk, sour cream, and vanilla. Stir together until smooth.
- Add the dry ingredients to the wet ingredients and stir together until combined. Carefully mix in the coffee or hot water. The batter will be thin.
- Pour the batter into the cake pans. Bake in a preheated oven for 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs. Cool the cakes in their pans for 10 to 20 minutes before removing them from their pans. Continue to cool the cakes on a wire rack before storing, slicing, or frosting.
To Make the Frosting
- Put the blueberries in a saucepan along with the lemon juice and 2 tablespoons water. Cook over medium heat until the liquids begin to simmer then reduce to low heat.
- Continue to cook the blueberries until they softened and can easily be smashed with a spatula.
- Place a mesh sieve over a bowl and pour in the blueberry sauce. Press down on the fruit with a spatula or the back of a spoon to release all of the juices. Discard the seeds and skin. Set aside to completely cool.
- When ready, use an electric mixer to mix the butter until smooth. Add 2 cups of powdered sugar. mix on low speed until combined then mix on medium until creamy.
- Add about 4 tablespoons blueberry sauce. Mix to combine. Add another 1 ½ cups powdered sugar and mix to combine. Whip on medium speed until smooth and fluffy.
To Assemble
- Place 1 cup of blueberry frosting on top of one layer of cake. Smooth it out until flat. Put the second layer on top, flipped upside-down.
- Ice the cake with the blueberry frosting. Decorate with fresh blueberries and/or edible flowers.
Notes
If the frosting is too soft, the first thing you should do is place the frosting in the refrigerator for 10 to 20 minutes to firm it up. Adding more powdered sugar should not be your first option or the frosting might get too sweet. You can also try whipping in more softened butter than chilling to firm.
If you must, add a ¼ cup more powdered sugar at a time and stir to thicken.
This cake can be easily turned into a three-layer, 6-inch cake using the same recipe.