Introduction
Experience a truly unique and delightful flavor combination with this Blueberry Chocolate Cake. While it may sound unusual, the rich, fudgy chocolate cake pairs beautifully with the sweet and slightly tart burst of fresh blueberries. The secret to this cake’s success lies in a moist, intensely chocolatey crumb that stands up to the juicy berries without becoming soggy. It’s an elegant and surprising dessert that is perfect for a special occasion or a sophisticated weekend treat.
Why You’ll Love This Blueberry Chocolate Cake
- Unexpectedly Delicious: The combination of rich chocolate and fresh blueberries is a match made in heaven.
- Intensely Fudgy: We’ll use a combination of cocoa powder and coffee to deepen the chocolate flavor, giving the cake a brownie-like texture.
- Bursting with Flavor: Pockets of fresh blueberries in every bite provide a bright, fruity contrast.
- Moist and Tender: The cake is incredibly moist and holds up well for several days.
- Looks and Tastes Gourmet: This cake is a showstopper that will impress everyone who tries it.
Ingredients
For the Chocolate Cake:
- 2 cups (240g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (240ml) buttermilk, at room temperature
- ½ cup (120ml) vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) hot brewed coffee (or hot water)
- 1 ½ cups (180g) fresh or frozen blueberries, rinsed and patted dry
For the Chocolate Ganache (or your favorite chocolate frosting):
- 1 cup (240ml) heavy whipping cream
- 1 ½ cups (255g) semi-sweet chocolate chips or chopped chocolate
Equipment You’ll Need:
- Two 9-inch round cake pans
- Parchment paper
- Large mixing bowls
- Spatula or whisk
- Small saucepan
Instructions
Part 1: Prepare the Cake Layers
- Preheat Oven & Prepare Pans: Preheat your oven to 350∘F (175∘C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
- Whisk Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
- Mix Together: Pour the wet ingredients into the dry mixture. Mix on low speed until just combined.
- Add Hot Coffee: Slowly pour the hot brewed coffee into the batter, mixing on low speed until the batter is smooth and very runny.
- Fold in Blueberries: Gently fold the blueberries into the batter with a spatula. Tip: If using frozen blueberries, do not thaw them. You can also toss them with a tablespoon of flour to prevent them from sinking.
- Bake: Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Cool: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
Part 2: Make the Chocolate Ganache
- Heat Cream: In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Do not let it boil.
- Add Chocolate: Remove from the heat and pour the chocolate chips into the hot cream. Let it sit for 5 minutes without stirring.
- Whisk: After 5 minutes, whisk the mixture until it is smooth, glossy, and lump-free. Let the ganache cool at room temperature until it thickens to a spreadable consistency, about 30-60 minutes.
Part 3: Assemble and Serve
- Layer the Cake: Place one cooled cake layer on a serving platter. Spread a generous amount of the ganache over the top.
- Add Second Layer: Place the second cake layer on top and gently press down.
- Finish with Ganache: Pour the remaining ganache over the top of the cake, letting it drip down the sides for a beautiful, rustic look.
- Garnish (Optional): Garnish with a few fresh blueberries on top.
- Chill: Chill the cake for at least 30 minutes before slicing to allow the ganache to set.
Storage and Essential Tips for the Best Blueberry Chocolate Cake
- Use Room Temperature Ingredients: This is crucial for a smooth batter and a perfect crumb.
- Hot Coffee is Key: The hot coffee blooms the cocoa powder, intensifying the chocolate flavor. Don’t worry, the cake won’t taste like coffee.
- Don’t Overbake: An underbaked cake is better than an overbaked, dry one. Pull it out of the oven when the center is still a little soft.
- Blueberry Prep: If using fresh blueberries, pat them completely dry to prevent a soggy cake.
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
Share Your Sweet Creation!
Did you bake this elegant Blueberry Chocolate Cake? We’d love to see it! Share your photos on Instagram and tag @BakingIdeas and use the hashtag #BlueberryChocolateCake. What’s the most unique cake flavor you’ve ever tried?