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Chocolate Blueberry Layer Cake Recipe

Chocolate Blueberry Layer Cake Recipe
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★★★★★

5 from 29 reviews

This decadent Chocolate Blueberry Layer Cake combines moist, rich chocolate sponge layers with a light whipped cream filling and a glossy chocolate ganache glaze. Fresh blueberries and mint leaves add a burst of freshness and elegant decoration, making this cake perfect for special occasions or any chocolate lover’s dream dessert.

Ingredients

Scale

For the Chocolate Sponge:

  • 2 ½ cups (310 g) all-purpose flour
  • 1 cup (85 g) unsweetened cocoa powder
  • 2 ½ cups (500 g) sugar
  • 2 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk
  • 1 cup (240 ml) hot coffee or hot water
  • 1 cup (240 ml) vegetable oil
  • 2 tsp vanilla extract

For the Whipped Cream Filling:

  • 3 cups (720 ml) heavy cream, cold
  • 1 cup (120 g) powdered sugar
  • 2 tsp vanilla extract

For the Chocolate Ganache Glaze:

  • 2 cups (340 g) dark chocolate chips or chopped chocolate
  • 1 ½ cups (360 ml) heavy cream
  • 2 tbsp butter

For Decoration:

  • Fresh blueberries
  • A few mint leaves or edible greenery

Instructions

  1. Bake the Chocolate Cake: Preheat your oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round cake pans with parchment paper. In a large bowl, whisk together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined. Add the eggs, whole milk, vegetable oil, and vanilla extract, then beat the mixture until smooth and homogeneous. Slowly pour in the hot coffee or hot water; don’t worry if the batter is thin. Divide the batter evenly among the prepared cake pans and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on wire racks before assembling.
  2. Make the Whipped Cream Filling: In a chilled mixing bowl, beat the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form — this ensures a stable, fluffy filling. Keep the whipped cream chilled until you are ready to assemble the cake.
  3. Make the Ganache: Heat the heavy cream in a saucepan over medium heat just until it starts to steam; do not allow it to boil. Pour the hot cream over the chopped dark chocolate or chocolate chips in a heatproof bowl. Let this sit for two minutes without stirring, then gently whisk until the mixture is smooth and glossy. Stir in the butter for an extra shiny finish in your ganache.
  4. Assemble the Cake: Place one chocolate cake layer on your serving plate. Evenly spread a generous layer of whipped cream over the top. Repeat with the second and third layers. For a smoother finish, cover the entire assembled cake with a thin crumb coat of whipped cream and chill briefly. Then carefully pour the ganache over the top of the cake, allowing it to drip naturally down the sides. Smooth the ganache gently with a spatula as needed.
  5. Decorate: Arrange fresh blueberries along the top edge of the cake to create a beautiful border and add a few mint leaves or edible greenery for a pop of color and elegance. Refrigerate the cake for at least 30 minutes before slicing to ensure cleaner cuts and a firmer set ganache.

Notes

  • Keep the whipped cream very cold before whipping to ensure it becomes stable and fluffy.
  • Pour the ganache while it is warm but not hot to achieve a smooth, perfect drip effect.
  • For extra berry flavor, add a thin layer of blueberry jam between the cake layers before spreading the whipped cream.
  • Store the cake refrigerated and consume within 2-3 days for optimal freshness.
  • Use room temperature eggs to help achieve a better batter consistency.

Nutrition

Keywords: Chocolate cake, blueberry cake, chocolate ganache, whipped cream cake, layered cake, berry dessert

Find it online: https://maicook.com/chocolate-blueberry-layer-cake-recipe/