Blueberry Chocolate Cake
This Blueberry Chocolate Cake is rich and moist and topped with a delicious blueberry cream cheese frosting that is so light and pairs perfectly with the decadent chocolate cake.
Equipment
- 1 round 8 inch cake pan
Ingredients
Chocolate Cake
- 1 cup (120g) all purpose flour
- ⅓ cup (33g) Dutch Process Cocoa powder
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar
- 1 teaspoon espresso powder (or instant espresso powder)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 large eggs room temperature
- ½ teaspoon vanilla extract
- ¼ cup neutral oil vegetable, canola, or light olive oil
- ½ cup Buttermilk room temperature
- ½ cup hot coffee
Blueberry Jam
- 1 cup frozen blueberries You could use fresh too
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch
- ¾ teaspoon lemon juice
- zest of one lemon
Blueberry Cream Cheese Frosting
- 6 oz. cream cheese, cold block, full fat
- 4 tablespoon unsalted butter room temperature
- ¼ teaspoon salt
- 1½ cups powdered sugar
- ¼ cup blueberry jam
Instructions
Chocolate Cupcakes
- Prep: Pre-heat the oven to 350°. Grease an 8 inch round cake pan and line with parchment paper.
- Dry Ingredients: In a bowl, add flour, cocoa powder, baking soda, baking powder, salt, espresso powder, granulated sugar, and brown sugar, and whisk and set aside.1 cup (120g) all purpose flour, ⅓ cup (33g) Dutch Process Cocoa powder, ½ cup (100g) granulated sugar, ½ cup (100g) brown sugar, 1 tsp espresso powder, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt
- Wet Ingredients: In another bowl, add the eggs, vanilla extract, neutral oil, buttermilk, and mix until completely combined. Combine: Add the dry ingredients and then mix with a whisk until combined. The mixture will be a little thick.1 large eggs, ½ tsp vanilla extract, ¼ cup neutral oil, ½ cup Buttermilk
- Add coffee: Slowly add the hot coffee until completely mixed together and smooth.½ cup hot coffee
- Bake: Pour the batter into prepared pan and bake for 30-35 minutes until a toothpick inserted comes out clean.
- Let cool before frosting.
Blueberry Jam
- In a medium sauce pan, add blueberries, sugar, cornstarch, lemon juice, and lemon zest and place on medium heat. Cook the blueberries, stirring frequently, for about 4-5 minutes until soft and the juices are thickening.1 cup frozen blueberries , 1 tbsp granulated sugar, 1 tsp cornstarch, ¾ tsp lemon juice, zest of one lemon
- Once the blueberries are soft, remove from heat and start mashing them up. I used the end of a meat mallet, but you could use a potato masher, or even just a fork or spoon. If you have large chunks left, that's ok, as long as most are pretty mashed (not pulverized; we still want texture).
- Once mashed, place back on heat and stir for about 30 seconds more, then remove and place in a heatproof bowl and let come to room temperature before using.
Blueberry Cream Cheese Frosting
- In a medium bowl, beat together the cold cream cheese and butter and salt until combined and smooth, for about 3 minutes. Add the powdered sugar ½ cup at a time until each addition is incorporated. Once all incorporated and smooth, add the blueberry jam and beat until completely combined.Refrigerate for about 15-20 minutes before frosting the cake.6 oz. cream cheese, cold, 4 tbsp unsalted butter, ¼ tsp salt, 1½ cups powdered sugar, ¼ cup blueberry jam
Assembly
- Place cake layer on serving platter and add the frosting and smooth all over. Then dollop a few tablespoons of blueberry jam on the frosting and swirl it around using a butter knife. Top with fresh blueberries and enjoy.
- Store any leftovers covered in the fridge for about 3-5 days. When ready to eat, let sit out at room temperature for 20-30 minutes.
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