Chocolate Blueberry Layer Cake
Ingredients
For the cake layers:
1 ¾ cups (220 g) all-purpose flour
¾ cup (65 g) unsweetened cocoa powder
2 cups (400 g) granulated sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup (240 ml) whole milk
½ cup (120 ml) vegetable oil
2 tsp vanilla extract
1 cup (240 ml) boiling water or hot coffee
For the chocolate frosting:
1 cup (230 g) unsalted butter, softened
2 ½ cups (300 g) powdered sugar
¾ cup (75 g) cocoa powder
3 tbsp heavy cream or milk
1 tsp vanilla extract
For the vanilla frosting:
1 cup (230 g) unsalted butter, softened
2 ½ cups (300 g) powdered sugar
2 tbsp milk or cream
1 tsp vanilla extract
For decoration:
½ cup (120 ml) chocolate ganache (melted chocolate + cream)
1 cup fresh blueberries
Optional: purple sprinkles or edible lavender
Instructions
1. Preheat oven: to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans.
2. Make the cake batter:
In a large bowl, mix flour, cocoa, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Beat for 2 minutes.
Stir in boiling water or coffee (batter will be thin).
3. Bake:
Pour into pans and bake for 30–35 minutes or until a toothpick comes out clean.
Cool completely.
4. Prepare frostings:
For chocolate frosting, beat butter until fluffy. Add powdered sugar, cocoa, vanilla, and cream; beat until smooth.
For vanilla frosting, beat butter, add sugar and vanilla, then mix in cream until fluffy.
5. Assemble the cake:
Place one cake layer, spread chocolate frosting, then pipe vanilla frosting swirls around edges. Add some blueberries.
Place the second cake layer on top.
6. Decorate:
Pour chocolate ganache over the top so it drips down the sides.
Pipe chocolate frosting swirls on top and decorate with fresh blueberries and sprinkles.
Tip:
Chill the cake for 30 minutes before serving for cleaner slices and richer flavor.
Would you like me to give you a simpler version (without two frostings) or the professional bakery version with detailed ganache measurements?
