Description
Chocolate Blueberry Heavan Cake
Ingredients:
For the Chocolate Cake:
1 3/4 cups all-purpose flour
1/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 cup buttermilk
1/2 cup oil
2 tsp vanilla extract
1 cup hot water
For the Blueberry Mousse:
4 cups blueberries, fresh or frozen
1/4 cup granulated sugar
3 tsp gelatin powder
4 tbsp cold water
2 cups heavy whipping cream
For the Cream Cheese Frosting :
1/2 cup cream cheese, softened
1/4 cup unsalted butter, softened
1/4 cups confectioners’ sugar
1 tsp vanilla extract
For the Blueberry Syrup Drizzle:
1/2 cup blueberry juice
1/4 cup granulated sugar
1 tbsp cornstarch
Directions:
Chocolate Cake:
Preheat oven to 350°F (175°C). Grease and line three 9-inch round cake pans.
Sift together flour, cocoa, baking soda, baking powder, and salt. Set aside.
In another bowl, beat together eggs and sugar until light and fluffy. Beat in buttermilk, oil, and vanilla.
Gradually mix in dry ingredients. Slowly add hot water, mixing until batter is smooth.
Pour into prepared pans and bake for 30 minutes or until a toothpick comes out clean. Let cakes cool.
Blueberry Mousse:
Blend the blueberries and sugar until smooth. Strain the mixture to remove skins.
Sprinkle gelatin over the cold water and let stand for 5 minutes. Warm gently to dissolve gelatin, then add to the blueberry puree.
Whip the cream to stiff peaks and gently fold into the blueberry mixture. Split into two portions for separate layers. Chill until ready to use.
Cream Cheese Frosting:
Whip cream cheese and butter until smooth. Gradually add confectioners’ sugar and vanilla until creamy.
Blueberry Syrup Drizzle:
In a saucepan, combine blueberry juice, sugar, and cornstarch. Heat until thickened. Allow to cool.
Assembly:
Place one chocolate cake layer on a serving dish. Top with half of the blueberry mousse.
Add the second cake layer and cover with a thin layer of cream cheese frosting.
Top with the final cake layer. Spread the remaining blueberry mousse on top.
Drizzle with the blueberry syrup just before serving.
Prep Time: 1 hour | Cooking Time: 30 minutes | Total Time: 2 hours 30 minutes (including chilling)
Kcal: 580 kcal | Servings: 12 servings
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