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blueberry chocolate cake

Blueberry Chocolate Cake Recipe

Bernice Baran
Blueberry Chocolate Cake has a fudgy chocolate cake recipe with a homemade wild blueberry jam, dark chocolate ganache and blueberry Swiss meringue buttercream. Summer indulgence at its finest! 
4.87 from 29 votes
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Prep Time 1 hour 15 minutes
Cook Time 35 minutes
Additional Time 4 hours
Total Time 5 hours 50 minutes
Course Layer Cakes
Cuisine American
Servings 10 -16 slices
Calories 616 kcal

Equipment

Ingredients
  

Chocolate Cake

  • 2 cups (240g) all-purpose flour spooned and leveled
  • 2 cups (400g) granulated sugar
  • 1 cup (80g) dutch-process cocoa powder spooned and leveled
  • 1 Tbsp (10g) baking powder
  • ½ tsp salt
  • 3/4 cup (6oz) vegetable or canola oil
  • 2 large eggs room temperature
  • 3/4 cup (6oz) coffee room temperature*
  • 3/4 cup (6oz) milk room temperature

Blueberry Jam

  • 2 cups (280g) blueberries frozen or fresh (regular or wild blueberries)
  • 1/4 cup (50g) granulated sugar
  • 1/2 medium lemon

Chocolate Ganache

  • 1 cup (6oz) dark chocolate chips
  • 1/2 cup (4oz) heavy whipping cream

Blueberry Buttercream

  • 4 large egg whites room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (227g) unsalted butter room temperature
  • 1/4-1/2 cup blueberry jam chilled (I did just under 1/4 cup because I didn’t want the color so dark but the buttercream can hold up to 1/2 cup of jam if you want a darker color and flavor).
  • 2 tsp vanilla bean paste
  • 1/8 tsp fine sea salt

Instructions
 

Chocolate Cake

  • Preheat the oven to 350F/177C convection (325F/163C conventional) and grease and line three 6 inch (15cm) round pans with baking spray and parchment paper.*
  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder and salt until they're well combined.
    2 cups (240g) all-purpose flour, 2 cups (400g) granulated sugar, 1 cup (80g) dutch-process cocoa powder, 1 Tbsp (10g) baking powder, ½ tsp salt
  • In a separate large bowl, whisk together the oil, eggs, coffee and milk, until they're well combined. 
    3/4 cup (6oz) vegetable or canola oil, 2 large eggs, 3/4 cup (6oz) coffee, 3/4 cup (6oz) milk
  • Sift the dry ingredients over the wet ingredients and then whisk together until the batter is completely smooth. 
  • Distribute the batter evenly among the three pans, about 16oz, in each, and bake for 35 minutes. The edges should release from the pans and the top should spring back when you press on it gently. 
  • Flip the cake over onto a tea towel and allow it to cool to room temperature.

Blueberry Jam

  • In a small pot, over medium heat, combine the blueberries (no need to thaw if they’re frozen) with the sugar and lemon. Stir until the sugar starts to dissolve and then simmer on medium-low heat for 10-15 minutes, until it’s thickened.
    2 cups (280g) blueberries, 1/4 cup (50g) granulated sugar, 1/2 medium lemon
  • Cool completely and refrigerate before assembling the cake.

Chocolate Ganache

  • Place the dark chocolate in a medium bowl and place the heavy whipping cream into a small saucepan.
    1 cup (6oz) dark chocolate chips, 1/2 cup (4oz) heavy whipping cream
  • Heat the cream over medium heat until it comes to a simmer (bubbling all around the edge).
  • Pour the cream over the dark chocolate and cover the bowl with a lid or plastic wrap for about 5 minutes, so the chocolate melts.
  • Use a rubber spatula to gently stir the ganache until they're completely smooth.
  • Cover again and allow it to cool completely to room temperature. Refrigerate before assembling the cake.

Blueberry Buttercream

  • Bring a small pot with 1/2 cup of water to a boil and lower the heat to simmer.
  • Place the egg whites and granulated sugar in the bowl of a stand mixer and place the bowl over the simmering water for 5-10 minutes, whisking intermittently until the granulated sugar is completely dissolved.
    4 large egg whites, 1 cup (200g) granulated sugar
  • Once the sugar is dissolved, remove the bowl of egg whites from the heat. Use the whisk attachment to beat the egg whites with the sugar. Beat for 7-10 minutes on high speed and then lower the speed to low-medium.
  • Slowly add 2 Tbsp of butter in at a time. Wait for the butter to incorporate before adding the next chunk. Once all the butter is added, turn the mixer up to high speed for a few seconds, until it comes together.
    1 cup (227g) unsalted butter
  • Then use a rubber spatula to scrape the edge of the bowl. Add the vanilla bean paste (or extract) and salt and beat until it's fully combined.
    2 tsp vanilla bean paste, 1/8 tsp fine sea salt
  • Add the jam to the buttercream mixing just until it's combined and smooth.
    1/4-1/2 cup blueberry jam

Assemble

  • Pipe a border around the edge of the first layer of cake. Fill it in halfway with a thin layer of blueberry jam and then top it with the chocolate ganache. Make sure they don’t spill over the border.
  • Place the second layer on top and then repeat with the last layer.
  • Refrigerate the cake for at least an hour so it’s solid before frosting the outside with the rest of the buttercream.

Notes

*if the coffee is hot, mix it with cold milk to bring them both to room temperature before combining with the eggs.

Nutrition

Serving: 1gCalories: 616kcalCarbohydrates: 89gProtein: 8gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 9gCholesterol: 85mgSodium: 270mgFiber: 4gSugar: 65g
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