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Chocolate Blueberry Cake

Delicious Chocolate Blueberry Cake for Sweet Tooth Bliss

This Chocolate Blueberry Cake combines dark chocolate and blueberries, making it a must-try dessert for any sweet tooth.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Granulated Sugar Substitute with coconut sugar for a healthier option.
  • 1 cup All-Purpose Flour A gluten-free flour blend may be used for a gluten-free version.
  • 1/2 cup Unsweetened Dutch-Process Cocoa Powder Can be replaced with natural cocoa powder.
  • 1 tbsp Baking Powder Ensure it's fresh for best results.
  • 1/2 tsp Baking Soda Use only if baking powder is not available.
  • 1/2 tsp Salt Use kosher salt for a milder flavor.
  • 1/2 cup Vegetable Oil Substitute with melted coconut oil.
  • 2 Eggs Can use flax eggs for a vegan option.
  • 2 tsp Pure Vanilla Extract Use fresh vanilla beans for more flavor.
  • 1 cup Buttermilk Substitute with milk and lemon juice/vinegar.
  • 1 cup Hot Brewed Coffee Omit for a non-coffee version.
For Blueberry Frosting
  • 1/2 cup Unsalted Butter Use margarine for a dairy-free version.
  • 1/4 cup Heavy Cream Milk can be used in a pinch.
  • 2 cups Powdered Sugar Adjust quantity for desired consistency.
  • 1/2 cup Blueberry Cake Filling Use homemade or store-bought.

Equipment

  • mixing bowl
  • Spatula
  • Cake pans
  • whisk
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by lining the bottoms with parchment paper.
  2. Whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
  3. Add the vegetable oil, eggs, and pure vanilla extract to the dry ingredients, then incorporate buttermilk and hot brewed coffee.
  4. Pour the batter evenly into the prepared cake pans and bake for about 20 minutes.
  5. Allow the cake layers to cool in the pans for about 10 minutes before transferring to a wire rack.
  6. Beat the softened unsalted butter in a mixing bowl until creamy, then gradually add the powdered sugar and heavy cream.
  7. Incorporate vanilla extract, a pinch of salt, and blueberry cake filling into the fluffy frosting.
  8. Place one cake layer on a serving plate, spread blueberry filling on top, then add another layer and repeat.
  9. Frost the top and sides of the cake with blueberry buttercream.
  10. Garnish with fresh blueberries or cocoa powder, slice, serve, and enjoy!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 24gVitamin A: 400IUVitamin C: 1mgCalcium: 30mgIron: 1.2mg

Notes

For best results, measure flour precisely and ensure complete cooling before frosting.

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