This blueberry cream cheese chocolate cake is so amazing, that it has become an instant family favorite! The chocolate cake layers are paired with delicious and fresh blueberry cream cheese filling and covered by white chocolate cover!
This cake is super easy and quick to make. If you want to make it even faster you can skip the chocolate cover and make a beautiful naked layer cake. To get this beautiful natural purple color, I use wild blueberries! Wow, they are packed with flavor!
Tip: If you want to make the cake a head, it is best to only make the chocolate cake sponges ahead and assemble it on the day you want to serve it as the blueberry will. If the cake sits for more than 12 hours in the fridge, it'll change a color a bit and become more blue than purple.
If making the sponges the day before, simply wrap them in cling film. Once they are completely cold, and store them at room temperature. If you want to make them longer in advance, freeze then sponges for up to 2 weeks. Then defrost them and assemble them as written in the recipe.
For more layer cake recipes, try Ferrero Rocher Layer Cake, Lemon Poppy Seed and White Chocolate Layer Cake and Raspberry Pistachio Layer Cake.
Store this blueberry cream cheese chocolate cake in an airtight container. When wanting to eat it, take it out of the fridge and let it come to room temperature. It's best enjoyed within a few days.
Other Layer Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Blueberry Cream Cheese Chocolate Cake
- 2x 15 cm baking pan
CHOCOLATE CAKE LAYERS
- 180 g all-purpose flour
- 200 g sugar
- 30 g unsweetened cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 160 g whole milk room temperature
- 75 g vegetable oil
- 2 large eggs room temperature
- 1 ½ teaspoon vanilla extract
- 160 g boiling water
BLUEBERRY CREAM CHEESE FILLING
- 80 g wild or normal frozen blueberries
- 200 g cream cheese
- 30 g glucose syrup
- 1 teaspoon vanilla paste
- 100 g powdered sugar
- 150 g heavy cream
- 150 g white chocolate
- Freezed dried blueberry powder or purple chocolate color
CHOCOLATE CAKE LAYERS
- Preheat the oven at 175ºC conventional oven and prepare a 2 x 15 cm baking pan with parchment paper.
- Start by boiling some water and weigh out the water so it can cool down a bit while preparing the other ingredients.
- In a bowl sift all of dry ingredients together. Give it a stir to make sure everything has be combined.
- In another mixing bowl add the boiled water and the rest of the wet ingredients and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.
- Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there is no lumps left in batter.
- Divide the cake batter into 2 prepared 20 cm baking tins and bake them for 24-27 min or until a cake tester comes out clean.
- Let the cakes cool on a cooling rack. After 5 min, gently remove the cakes from the cake tins and let the cakes cool down completely.
BLUEBERRY CREAM CHEESE FILLING
- Heat up the blueberries in a small pot. Once it starts to slightly boil, take it down to a low heat and let the blueberries simmer under a lid for 6-8 min. Then take it off the heat and sieve the purée from the skin and kernels over a bowl.
- Let it cool down on the counter to around room temperature.
- With an electric mixer, cream together cream cheese, glucose syrup, vanilla bean paste and the powdered sugar until smooth.
- Add the blueberry purée and mix it together until smooth.
- Lastly add the heavy cream whisk it all together until medium/stiff peaks.
- When the cakes are completely cooled and the blueberry cream cheese filling is ready, cut the tops of the chocolate cake so they are an even heigh. Then cut each cake into two layers.
- Place the first cake layer on your desired dish. Add ⅓ of the blueberry cream cheese filling on the cake layer and spread it out to an even layer with an offset spatula or spoon.
- Add the next sponge layer and continue this process. Once it’s all stacked, scrape down the sides of cake for a sharp finish. Place it in the fridge while preparing the chocolate cover.
- Cut a 10x47 cm piece of plastic cake collar (or parchment paper).
- Temper the white chocolate and add some blueberry powder or purple chocolate color after preference. Pour the chocolate on to the cake collar and with a small offset spatula, even out the chocolate. Lift the cake collar out of the pool of chocolate and onto a clean part of your countertop. This way you make sure to get clean sharp edges.
- When the chocolate starts to firm up a bit, take the cake out of the fridge and gently place the chocolate collar around the cake. Place it back in the fridge to firm up.
- Once set, and you’re ready to serve, take the cake out of the fridge and gently take the plastic of the chocolate. Decorate with fresh blueberries and edible flowers.
Whats the water for? Is it for the espresso? Its not clearly stated
I goes together with the rest of the wet ingredients 🙂