Description
Just whipped up this dreamy Blueberry Chocolate Cake that’s perfect for springtime indulgence! This recipe combines the rich flavors of moist chocolate cake with the tangy zest of blueberry mousse and the creamy sweetness of cream cheese frosting, topped off with a delectable blueberry syrup drizzle. Dive into the steps below to create a delightful dessert that not only tantalizes your taste buds but also packs a nutritional punch.
Ingredients
- For the Chocolate Cake:
- 1 3/4 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup oil
- 2 tsp vanilla extract
- 1 cup hot water
- For the Blueberry Mousse:
- 4 cups blueberries, fresh or frozen
- 1/4 cup granulated sugar
- 3 tsp gelatin powder
- 4 tbsp cold water
- 2 cups heavy whipping cream
- For the Cream Cheese Frosting:
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/4 cups confectioners’ sugar
- 1 tsp vanilla extract
- For the Blueberry Syrup Drizzle:
- 1/2 cup blueberry juice
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
Instructions
- Chocolate Cake: Preheat oven to 350°F (175°C). Grease and line three 9-inch round cake pans. Sift together flour, cocoa, baking soda, baking powder, and salt. In another bowl, beat eggs and sugar until fluffy. Add buttermilk, oil, and vanilla. Mix in dry ingredients and hot water until smooth. Bake for 30 minutes.
- Blueberry Mousse: Blend blueberries with sugar and strain. Mix gelatin with water, dissolve, and add to puree. Whip cream and fold into mixture. Chill.
- Cream Cheese Frosting: Whip cream cheese and butter. Add sugar and vanilla.
- Blueberry Syrup: Combine juice, sugar, and cornstarch; heat until thick.
- Assembly: Layer cake, mousse, frosting, and drizzle with syrup.
Notes
This cake is best served chilled. For a lighter version, substitute half the sugar with a sugar alternative and use low-fat cream cheese. It’s perfect for special occasions, pairing wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. To keep the cake moist, store it in an airtight container in the refrigerator.
