This blueberry chocolate cake is a perfectly soft, moist chocolate snack cake topped with blueberry frosting just bursting with real blueberry flavour.
2teaspoonsinstant coffee dissolved in ½ cup boiling water)
⅓cupvegetable oil (like canola oil or light flavoured olive oil)(80ml)
1teaspoonvanilla extract
BEST EVER BLUEBERRY FROSTING
2 ½cupsfrozen blueberries(380g/13 ½oz)
2tablespoonslemon juice(notes 1)
⅔cupwhole milk
¼cupplain flour (all-purp flour)
¾cupcaster sugar (superfine sugar)(150g/5.3oz)
170gunsalted butter, softened (6oz)
1teaspoonvanilla extract(notes 1)
Pinchsalt
Blueberries for topping
For best results, always weigh ingredients where a weight is provided
Instructions
START THE FROSTING:Place the frozen blueberries and lemon juice into a medium saucepan and cook until you see a lot of juice in the bottom.
Crush the blueberries with a potato masher well, then strain into a bowl. Press through as much liquid as possible and discard any pulp. Return the juice to the pan over high heat and bring to a boil, stirring from time to time until you have about ⅓ of a cup of blueberry sauce.
Set aside 1 tablespoon of the blueberry sauce.
Off the heat add flour, milk and ½ the sugar to the pan and whisk until smooth.
Return to medium heat and stir with a spatula constantly until it gets very thick (like a pudding or thick custard).
Transfer the mixture to a bowl and cover with plastic wrap pressed to the surface. Cool this mix to room temperature (notes)
FOR THE CHOCOLATE CAKE:Preheat the oven to 180C (160C fan) / 350F. Line an 8 inch square pan with baking paper.
In a large mixing bowl, sift the flour and cocoa together, then add the sugar, baking soda, baking powder and salt and whisk to combine well.
Make a well in the centre of the flour mixture and add all of the wet ingredients – egg, buttermilk, oil, vanilla, coffee.
Use a handheld beater and mix on low for 30 seconds.
Pour the cake batter evenly into the prepared baking pan. Place in the oven and cook for around 35 minutes or until a toothpick inserted in the centre, comes out with just a crumb or two.
Remove from oven and immediately place a wire rack upside down on top of the cake. Flip the whole lot over and remove the cake pan. Leave it to cool. This will flatten any dome on top. Once cool remove the baking paper and flip it back over, using the serving dish. Make sure the cake is completely cool before frosting.
BACK TO THE FROSTING:Beat together the butter and remaining sugar until really creamy. About 5 minutes. Scrape down the bowl a few times through the process.
Add the cooled blueberry/milk mixture a spoonful at a time, beating on medium until each spoonful is incorporated before adding the next..
Once the paste has all been added, mix on medium-high for another 5-7 minutes. If it looks like it separates, don't worry, just keep on beating. It will all come together into a beautiful, almost whipped cream looking frosting.
Once the frosting looks whipped and light (and not split), add the vanilla. Beat on low just to incorporate then stop.
Spread over the cooled cake. Add a dash of water to the leftover blueberry puree then use a spoon to dollop little dots over the top of the cake. Swirl through them using a knife.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary. Check for doneness at least 3 minutes before the recipe suggests.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.