Blueberry cream chocolate cake is a delightful fusion of rich chocolate and tangy blueberries, creating a dessert that's both indulgent and refreshing.
This cake combines the moist, decadent nature of chocolate with the vibrant taste of blueberries and a creamy finish. It's a unique treat that offers a burst of flavor with every bite.
Nutritional Value
The nutritional value of blueberry cream chocolate cake can vary depending on the specific recipe and portion size, but here’s a general idea for a standard serving (1/12th of a 9-inch round cake):
• Calories: Approximately 350-450 calories
• Total Fat: 20-25 grams
• Saturated Fat: 10-15 grams
• Cholesterol: 80-100 mg
• Sodium: 150-200 mg
• Total Carbohydrates: 40-50 grams
• Dietary Fiber: 2-4 grams
• Sugars: 30-35 grams
• Protein: 4-6 grams
The calorie and fat content can be quite high due to the cream and chocolate, so enjoying this cake in moderation is a good idea if you’re watching your intake.
How to Make Blueberry Cream Chocolate Cake
Ingredients:
For the Cake:
• 1 ¾ cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
For the Blueberry Cream Filling:
• 1 cup fresh or frozen blueberries
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 cup heavy cream
• 2 tablespoons powdered sugar
For the Chocolate Frosting:
• 1 cup unsalted butter, softened
• 2 cups powdered sugar
• ¾ cup unsweetened cocoa powder
• 2 tablespoons milk
• 1 teaspoon vanilla extract
Instructions:
1.Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them, or lining them with parchment paper.
2.Prepare the Cake Batter: In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat the eggs, milk, oil, and vanilla extract until well combined. Slowly incorporate the wet ingredients into the dry mixture, stirring until smooth. Then, gently mix in the boiling water until the batter becomes thin and thoroughly combined.
3.Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool fully.
4.Prepare the Blueberry Cream Filling: In a saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat until the mixture starts to thicken and bubble. Remove from heat and let cool. Whip the heavy cream with powdered sugar until stiff peaks form, then fold in the blueberry mixture.
5.Prepare the Chocolate Frosting: Beat the butter until creamy. Gradually add powdered sugar and cocoa powder, mixing until smooth. Add milk and vanilla extract, beating until fluffy.
6.Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of blueberry cream filling over the top. Place the second cake layer on top and frost the entire cake with chocolate frosting. Decorate as desired with additional blueberries or chocolate shavings.
Lykkers, this blueberry cream chocolate cake offers a luxurious treat that's perfect for special occasions or a sweet indulgence. Its combination of flavors and textures—creamy, fruity, and chocolaty—makes every bite a memorable experience. Enjoy baking and savoring this delightful dessert!
Blueberry Cake with whipped cream | Korean Style Delicious Shortcake
Video by Hanbit Cho
