MOUTHWATERING Blueberry Chocolate Layer Cake Recipe

How to Make Blueberry Chocolate Cake

➡️ In my kitchen, there’s always room for indulgence, and today, I’m sharing a real treat: my Blueberry Chocolate Layer Cake Recipe. Picture this: rich, moist chocolate cake layers filled with bursts of sweet blueberries, all covered in velvety chocolate frosting. It’s the kind of cake that makes any occasion feel special, whether it’s a birthday, anniversary, or just a craving for something decadent. So grab your apron and let’s whip up this irresistible dessert together!

➡️ Ingredients:
For the Chocolate Sponge Cake:
4 large eggs
200g (1 cup) granulated sugar
120ml (½ cup) vegetable oil
240ml (1 cup) buttermilk
2 teaspoons vanilla extract
200g (1 ½ cups) all-purpose flour
60g (¾ cup) cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
For the Blueberry Cream:
200g (1 ½ cups) fresh blueberries
250g (1 cup) heavy cream
50g (¼ cup) powdered sugar
1 teaspoon lemon juice
For the Cocoa Powder Cream (for coating and swirls):
200g (1 cup) heavy cream
50g (¼ cup) powdered sugar
2 tablespoons cocoa powder
For the Mirror Chocolate Glaze:
200g (1 cup) dark chocolate, chopped
120ml (½ cup) heavy cream
2 tablespoons corn syrup
1 tablespoon water
For Garnish:
Fresh blueberries
Store-bought chocolate flowers

➡️ Instructions
Prepare the Chocolate Sponge Cake:
Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
In a large mixing bowl, beat the eggs and sugar together until pale and fluffy.
Add the vegetable oil, buttermilk, and vanilla extract, and mix until well combined.
In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until smooth and well combined.
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Blueberry Cream:
In a blender or food processor, puree the fresh blueberries until smooth.
In a mixing bowl, whip the heavy cream, powdered sugar, and lemon juice until stiff peaks form.
Gently fold in the blueberry puree until well combined. Set aside.
Prepare the Cocoa Powder Cream:
In a mixing bowl, whip the heavy cream, powdered sugar, and cocoa powder until stiff peaks form. This will be used for coating the cake and making swirls.
Assemble the Cake:
Place one of the chocolate sponge cakes on a serving plate or cake stand.
Spread a layer of the blueberry cream over the top of the cake.
Place the second chocolate sponge cake on top.
Coat the entire cake with the cocoa powder cream, spreading it evenly over the top and sides.
Refrigerate the assembled cake while you prepare the mirror chocolate glaze.
Make the Mirror Chocolate Glaze:
In a heatproof bowl, combine the chopped dark chocolate, heavy cream, corn syrup, and water.
Microwave in 30-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth.
Let the glaze cool for a few minutes until it reaches a pourable consistency.
Decorate the Cake:
Pour the mirror chocolate glaze over the top of the chilled cake, allowing it to drip down the sides.
Pipe swirls of the cocoa powder cream around the edge of the cake.
Garnish with fresh blueberries and store-bought chocolate flowers.
Refrigerate the cake for at least 1 hour before serving to allow the glaze to set.
Slice and serve your decadent Blueberry Chocolate Layer Cake, and enjoy the rich flavors!

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