This stunning Layered Blueberry Chocolate Cake combines rich, moist chocolate layers with a tangy blueberry puree and a luscious lemon blueberry frosting. The cake is finished with a decadent chocolate drip, creating an elegant yet flavorful dessert perfect for special occasions. The fusion of dark chocolate and fresh berries offers a beautiful balance of sweetness and tartness, making this cake a delightful treat for your taste buds and your eyes!
Ingredients
For the Chocolate Cake:
- 2 ½ cups all-purpose flour
- 1 ¾ cup white granulated sugar
- 1 cup Dutch process cocoa powder
- 2 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- ¾ cup canola or vegetable oil
- 1 tsp pure vanilla extract
- 4 large eggs, room temperature
- 1 cup Lifeway Kefir plain whole milk
- 1 cup hot water
For the Blueberry Puree:
- 1 cup fresh or frozen blueberries (keep frozen if using frozen)
- 1 Tbsp lemon juice
For the Lemon Blueberry Frosting:
- 2 ½ cups unsalted butter, slightly cold
- 7 ½ cups powdered sugar
- Zest of one lemon
- ½ tsp salt
- 1 tsp pure vanilla extract
- ¼ cup blueberry puree
- 2 Tbsp heavy cream
For the Chocolate Drip:
- 1 cup semi-sweet chocolate chips
- ¾ cup heavy cream
- Fresh blueberries and blackberries for decoration
Instructions
1. Prepare the Chocolate Cake:
- Preheat your oven to 350°F. Grease three 8-inch cake pans with baking spray and line the bottoms with parchment paper. Spray again to ensure a clean release.
- In a large mixing bowl, sift together the flour and cocoa powder. Stir in the sugar, baking powder, baking soda, and salt until well combined.
Tip: Sifting the flour and cocoa powder ensures a smooth, lump-free batter. - In a separate bowl, whisk together the oil, vanilla extract, eggs, and kefir milk. Heat the water until steaming but not boiling, and slowly pour it into the wet ingredients, stirring constantly to prevent the eggs from cooking.
Note: The hot water enhances the flavor of the cocoa, resulting in a richer chocolate taste. - Gradually add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to over-mix to avoid a dense cake.
- Evenly divide the batter between the prepared pans and bake for 28-34 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Blueberry Puree:
- In a small saucepan, combine the blueberries and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries break down and release their juices.
- Use a blender or immersion blender to puree the mixture until smooth. Set aside to cool completely.
3. Prepare the Lemon Blueberry Frosting:
- In a stand mixer or large bowl, beat the slightly cold butter on high speed until creamy, about 2-3 minutes. Gradually add in the powdered sugar, one cup at a time, mixing on low speed until fully combined.
Tip: Sifting the powdered sugar will prevent lumps in your frosting. - Add the lemon zest, salt, vanilla extract, blueberry puree, and heavy cream. Increase the speed to medium-high and beat until the frosting is light and fluffy, about 2-3 minutes.
4. Make the Chocolate Drip:
- In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and the mixture is smooth. Allow it to cool slightly before drizzling over the cake.
5. Assemble the Cake:
- Level the tops of the cake layers if necessary. Place one layer on your serving plate and spread a generous amount of lemon blueberry frosting on top. Repeat with the second and third layers.
- Frost the outside of the cake with the remaining frosting, smoothing it out with a spatula.
- Drizzle the chocolate ganache around the edges of the cake, allowing it to drip down the sides. Top with fresh blueberries and blackberries for decoration.
Tips for a Perfect Layered Cake
- Room temperature ingredients: Ensure your eggs, butter, and kefir are at room temperature to create a smoother batter and frosting.
- Frosting consistency: If your frosting is too thick, add a little extra heavy cream. If it’s too thin, add more powdered sugar until the desired consistency is reached.
- Chill before serving: After assembling, chill the cake for 20-30 minutes to allow the frosting to firm up, making it easier to slice and serve.
This decadent cake is ideal for special celebrations and will impress with its striking appearance and combination of tart berries with rich chocolate!
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