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Blueberry Chocolate Cake

This Blueberry Chocolate Cake is a simple yet delicious dessert that will impress your guests and satisfy your sweet tooth. The fluffy and super moist chocolate cake is topped with a blueberry frosting and blueberry purée, creating a perfect combination of flavors.
5 fra 3 stemmer
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 15 slices
Calories 443 kcal

Ingredients
 
 

CHOCOLATE SHEET CAKE

  • 180 g boiling water
  • 260 g all-purpose flour
  • 300 g granulated sugar
  • 75 g unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 ½ teaspoon baking soda
  • 1 teaspoon salt
  • 110 g vegetable oil
  • 180 g sour cream, 9% room temperature
  • 3 large eggs room temperature
  • 2 teaspoon vanilla extract

BLUEBERRY FROSTING

  • 150 g frozen wild blueberries
  • 200 g butter room temperature
  • 100 g full-fat cream cheese room temperature
  • 360 g powdered sugar sifted
  • ½ teaspoon vanilla bean paste or ¼ teaspoon vanilla extract

Instructions
 

CHOCOLATE SHEET CAKE

  • Preheat the oven at 175ºC/350ºF conventional oven and line 22x33 cm (9x13 in) baking pans 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.
    180 g boiling water
  • In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.
    260 g all-purpose flour, 300 g granulated sugar, 75 g unsweetened cocoa powder, 1 teaspoon baking powder, 1 ½ teaspoon baking soda, 1 teaspoon salt
  • In another mixing bowl add all of the wet ingredients, including the boiled water, 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.
    110 g vegetable oil, 180 g sour cream, 9%, 3 large eggs, 2 teaspoon vanilla extract
  • Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter. Scrape down the sides of the bowl with rubber spatula to make sure everything has been combined.
  • Pour the cake batter into the prepared baking pan and bake it for 30-35 minutes or until a cake tester comes out clean.
  • Let the cake cool on a cooling rack. After 15 minutes, gently remove the cake from the baking pan to a cooling rack and let it cool down completely

BLUEBERRY CREAM CHEESE FROSTING

  • While the cake bakes, heat up the blueberries in a small saucepan. Once it starts to slightly boil, take it down to a low heat and let the blueberries simmer under a lid for 8 minutes. After the 8 minutes, take the lid off and let it continue to simmer without the lid for 5 minutes. Stir occasionally. Then take it off the heat and blend it in a blender until smooth. Let it cool down on your kitchen counter or in the fridge until room temperature.
    150 g frozen wild blueberries
  • Once the cake has cooled down, make the frosting.
  • TIP: If you live in Europe, place your cream cheese between a few pieces of paper towels to remove any excess water.
    100 g full-fat cream cheese
  • Sift the powdered sugar.
    360 g powdered sugar
  • In your stand mixer, using the paddle attachment, start by creaming the butter for 5 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes.
    200 g butter
  • Add the cream cheese, vanilla bean paste, 2 tablespoon of the blueberry purée, saving the rest of the blueberry purée for later, and cream it together with the butter for 1 minute.
    ½ teaspoon vanilla bean paste
  • Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 2 parts, letting the powdered sugar mix in with butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix for 2 minutes.
  • Take the bowl off the stand mixer and with a spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.
  • TIP: It is a softer buttercream. If too soft, place it in the fridge for 5-10 minutes. Then give it a good whisk before adding it to the cake.
  • Finally add the buttercream to the chocolate cake and with an offset spatula spread it out evenly. Dollop on the remaining blueberry purée and swirl it in.

Nutrition

Calories: 443kcalCarbohydrates: 59gProtein: 4gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 71mgSodium: 392mgPotassium: 134mgFiber: 2gSugar: 43gVitamin A: 516IUVitamin C: 1mgCalcium: 49mgIron: 2mg
Keyword blueberry, chocolate cake, cream cheese frosting
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