Description
This Blueberry Chocolate Cake combines rich chocolate flavor with a tangy blueberry jam and creamy blueberry cream cheese frosting. The moist chocolate cake is enhanced with espresso powder and coffee for depth, layered with homemade blueberry jam, and covered with a smooth blueberry-infused cream cheese frosting. Ideal for a special dessert that balances decadent chocolate with fresh fruit notes.
Ingredients
Scale
Chocolate Cake:
- 1 cup (120g) all purpose flour
- ⅓ cup (33g) Dutch Process Cocoa powder
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar
- 1 teaspoon espresso powder (or instant espresso powder)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- ¼ cup neutral oil (vegetable, canola, or light olive oil)
- ½ cup buttermilk, room temperature
- ½ cup hot coffee
Blueberry Jam:
- 1 cup frozen blueberries (can use fresh)
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch
- ¾ teaspoon lemon juice
- Zest of one lemon
Blueberry Cream Cheese Frosting:
- 6 oz cream cheese, cold and full fat
- 4 tablespoons unsalted butter, room temperature
- ¼ teaspoon salt
- 1½ cups powdered sugar
- ¼ cup blueberry jam
Instructions
- Prep: Preheat the oven to 350°F. Grease an 8-inch round cake pan and line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, espresso powder, granulated sugar, and brown sugar until fully combined.
- Mix Wet Ingredients: In a separate bowl, whisk the egg, vanilla extract, neutral oil, and buttermilk until smooth and combined. Gradually add the dry ingredients and whisk until incorporated; the batter will be thick.
- Add Coffee: Slowly pour in the hot coffee while whisking gently until the batter is smooth and fully mixed.
- Bake: Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let it cool completely before frosting.
- Blueberry Jam Preparation: In a medium saucepan, combine blueberries, sugar, cornstarch, lemon juice, and lemon zest. Cook over medium heat, stirring frequently, until the blueberries are soft and the mixture thickens, about 5 minutes.
- Mash Blueberries: Remove the jam from heat and mash the berries partially with a meat mallet, potato masher, fork, or spoon, leaving some texture.
- Finish Jam: Return the mashed mixture to heat for 30 seconds while stirring, then remove and let cool to room temperature.
- Prepare Frosting: Beat cold cream cheese, butter, and salt in a medium bowl until smooth and creamy, about 3 minutes. Gradually add powdered sugar ½ cup at a time, beating until smooth after each addition. Incorporate the cooled blueberry jam and beat until fully combined. Refrigerate for 20 minutes before using.
- Assemble Cake: Place the cooled cake on a serving plate. Spread the blueberry cream cheese frosting evenly over the cake. Dollop a few tablespoons of blueberry jam on top and swirl with a butter knife for decorative effect. Garnish with fresh blueberries as desired.
- Storage: Cover leftover cake and refrigerate for 3 to 5 days. Before serving, let cake come to room temperature for 20-30 minutes for best flavor and texture.
Notes
- Using room temperature eggs and buttermilk helps the batter mix more evenly.
- Espresso powder enhances the chocolate flavor but can be omitted if unavailable, though it enriches the taste.
- Frozen blueberries work well in the jam, but fresh berries can also be used depending on season and availability.
- To prevent lumps in the frosting, sift powdered sugar before adding.
- If you don’t have an 8-inch round pan, a similar-sized square pan or cupcake molds can be used, adjusting baking time accordingly.
- Let the cake cool completely before frosting to avoid melting the frosting.
- The cake pairs beautifully with fresh blueberries or a light dusting of cocoa powder for garnish.
