Chocolate Covered Blueberries Cake










It's been one of those weeks where chocolate is a necessity.  Know what I mean?

And blueberries - I eat them all year long.  Bags of organic blueberries are always in my freezer, for muffins, oatmeal, pies, crumbles, or just to eat with a spoonful of yogurt and sprinkling of cinnamon and almonds for a simple dessert.  Blueberries are my favorite berry.

We went out for dinner and a movie last Friday night, and shared a piece of lemon cake for dessert.  My husband sweetly insisted it was nowhere nearly as good as mine in flavor or texture, and I admit, I had to agree with him.  Rarely a weekend goes by that I don't experiment with a cake recipe, so on Saturday, of course, I had to make a cake.  Not lemon, but deep, dark chocolate.

A little chocolate makes blueberries even better, but the thing is, recipes for blueberry cake always seem to be vanilla cake with blueberries.  Not that there's anything wrong with that - I can't resist a pretty white cake studded with juicy blueberries.  But I wanted to try a chocolate cake version, so I baked a beautifully dark chocolate cake full of blueberries.









So the blueberries in chocolate cake...  The flavor of the berries does get a little lost in the intensity of the dark chocolate.  However, they make the cake so impossibly moist, that it's the most luscious chocolate cake you could imagine.

And as if whipped chocolate buttercream on dark chocolate cake wasn't enough chocolate, I covered the sides of the cake in mini chocolate chips.  There's no trick here - it's just scooping up handfuls of chocolate chips and pressing them into the buttercream, gathering up the fallen ones and continuing around the cake until it's covered.  The finished result is a little bit of a show-stopper, I think, but so easy to do.

One of my coworkers took a piece home for later that night, and she texted me that evening that it was the best life decision she'd ever made.

















Chocolate-Covered Blueberries Cake
printable

Cake.
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened, special dark cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 eggs
  • 1 cup boiling water
  • 1 cup sour cream
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla
  • 4 ounces bittersweet chocolate, melted
  • 1 ½ cups frozen blueberries
Buttercream.
  • 2 cups unsalted butter, softened
  • 3 cups powdered sugar
  • 1 cup unsweetened, special dark cocoa powder
  • 2 tablespoons meringue powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
  • 3-4 tablespoons milk or cream
  • 1 bag (12 ounces) mini chocolate chips
Cake.
Preheat the oven to 350.  Spray the bottoms of three 8-inch round cake pans with non-stick spray.

In the bowl of your stand mixer fitted with the paddle attachment, combine the dry ingredients.  Add the remaining wet ingredients, except for the blueberries, and beat on medium speed for 2 minutes.  Divide batter between the pans and sprinkle the blueberries over the batter.

Bake for 25-27 minutes, until the center springs back and a toothpick comes out clean.  Set the pans on wire racks, cover loosely with a clean kitchen towel and cool completely.

Buttercream.
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for one minute.  Add the powdered sugar, cocoa powder, meringue powder and salt and mix on low to combine.  Add the vanilla and the milk and whip on medium high for about 5 minutes until very light and fluffy.

Frost the cooled cakes with the buttercream.  Press the chocolate chips against the sides of the cake, scooping up the ones that fall and pressing them into the buttercream, until the sides are completely covered.

Recipe from Curly Girl Kitchen