Description
This Blueberry Chocolate Cake is a luscious and moist dessert combining rich cocoa and fresh blueberries for a delightful flavor contrast. It features a tender chocolate cake layered and iced with a creamy blueberry-infused buttercream frosting, making it perfect for celebrations or a special treat.
Ingredients
Cake Ingredients
- 1 3/4 cup (210g) all-purpose flour
- 1 2/3 cup (330g) granulated sugar
- 2/3 cup (66g) Dutch-processed unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp fine sea salt
- 1/2 cup (120ml) vegetable or avocado oil
- 2 large eggs
- 1/2 cup (120ml) whole milk
- 1/3 cup (80ml) sour cream
- 2 tsp vanilla extract
- 1 cup (240ml) hot coffee or water
- 1 1/2 cup blueberries (fresh or frozen)
- 1 tbsp lemon juice
Frosting Ingredients
- 1 cup (227g) unsalted butter (softened)
- 3 1/2 cup powdered sugar
- Blueberry sauce (from cooked blueberries and lemon juice)
Instructions
- Prepare Cake Pans: Preheat the oven to 350°F. Grease and flour two 8-inch cake pans and set aside to ensure the cakes do not stick after baking.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly combined. Set this mixture aside.
- Mix Wet Ingredients: In a separate large bowl, whisk the vegetable or avocado oil and eggs until smooth. Then stir in the whole milk, sour cream, and vanilla extract until the mixture is homogeneous.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Carefully mix in the hot coffee or water; this will thin the batter significantly, which is normal.
- Bake the Cakes: Pour the thin batter evenly into the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cakes cool in the pans for 10 to 20 minutes before transferring to a wire rack to cool completely.
- Make Blueberry Sauce: Place 1 1/2 cups blueberries with lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat until the mixture simmers, then reduce to low. Continue cooking until blueberries soften and can be easily mashed with a spatula.
- Strain Blueberry Sauce: Pour the cooked blueberry mixture through a mesh sieve into a bowl, pressing with a spatula to extract juices. Discard seeds and skins. Allow the blueberry sauce to cool completely before using.
- Prepare Frosting: Using an electric mixer, beat softened butter until smooth. Add 2 cups of powdered sugar and mix on low speed until combined, then medium speed until creamy.
- Add Blueberry Sauce to Frosting: Mix in about 4 tablespoons of the cooled blueberry sauce until incorporated evenly. Add another 1 1/2 cups powdered sugar and continue mixing until smooth and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread 1 cup of blueberry frosting evenly over the top. Place the second cake layer on top, flipped upside-down for a flat surface.
- Frost the Cake: Use the remaining blueberry frosting to ice the entire cake smoothly. Decorate with fresh blueberries and/or edible flowers for an elegant finish.
Notes
- Using hot coffee instead of water enhances the chocolate flavor.
- Make sure the cakes are completely cooled before frosting to prevent melting.
- The blueberry sauce can be prepared in advance and refrigerated.
- You can substitute avocado oil with vegetable oil or other neutral oils.
- Frozen blueberries can be used directly without thawing.
- For a milder frosting blueberry flavor, adjust the amount of blueberry sauce accordingly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
