Blueberry Chocolate Cake

This blueberry chocolate cake is made with a fluffy chocolate cake, homemade wild blueberry jam, dark chocolate ganache, and blueberry Swiss meringue buttercream. It’s rich, fruity, and exactly the kind of cake that feels special enough for summer celebrations.

If you’ve been here a while, you probably know I usually lean toward chocolate, peanut butter, caramel, and all the richer dessert flavors. But this one completely got me.

The combination of deep chocolate and bright blueberry is unexpectedly so good, and the blueberry jam keeps it tasting fresh and summery instead of overly heavy.

If you’re looking for a cake that feels a little elegant, a little indulgent, and a little different from the usual summer berry desserts, this blueberry chocolate cake is it.

I also have a Chocolate Raspberry Cake similar to this one and Chocolate Covered Strawberry Cookies (which you could easily replace with blueberries!).

How To Make Blueberry Chocolate Cake

This cake was inspired by the Brookside Chocolate Covered Blueberries, they are just simply addicting. To replicate that, this cake has a few different components but each one is quite simple.

1. Chocolate Cake – rich and chocolatey, but light enough to pair well with the blueberry filling.
2. Blueberry Jam – a quick homemade jam using fresh or frozen blueberries.
3. Chocolate Ganache – I used a dark chocolate ganache but if you prefer milk chocolate, refer to my ganache ratios to keep the texture consistent.
4. Blueberry Swiss Meringue Buttercream – a silky buttercream with some of the blueberry jam mixed in.

TIP: I always recommend using a digital scale for baking, especially for dry ingredients like flour and cocoa powder.

Chocolate Cake

This is quite a simple chocolate cake. It can be made in one bowl and is very forgiving and versatile. I use dutch-processed cocoa powder but natural cocoa powder also works too. I use coffee for a darker color and deeper flavor but water also works.

1. Whisk together the wet ingredients in a separate large bowl.
2. Sift the dry ingredients over the wet and mix until it’s completely smooth. Sifting is optional but I find that my cocoa powder is clumpy sometimes and doesn’t break up easily once it’s mixed with the wet ingredients.
3. Bake until the cakes spring back when you press on them.

Blueberry Jam

Homemade is always better if you ask me, but store-bought blueberry jam works too if you want to simplify the recipe.

1. Combine the blueberries (no need to thaw if they’re frozen) with the sugar and lemon juice in a small pot.
2. Bring to a simmer over medium-low heat, stirring until it’s thickened. Cool completely.

Dark Chocolate Ganache

It’s important that you let the ganache set until it’s a spreadable consistency so it doesn’t run off the edge of the cake.

1. Heat the cream until it’s steaming and just simmering (not boiling).
2. Pour hot cream over the chocolate, cover and let it rest for a few minutes.
3. Gently stir the mixture until it’s completely smooth.
4. Allow it to cool completely and refrigerate it for 15-30 minutes before assembling if it still feels too fluid.

Blueberry Swiss Meringue Buttercream

I highly recommend reading my full post on Swiss Meringue Buttercream if you’ve never made it or if you encounter any issues.

1. Cook egg whites and granulated sugar over a double boiler until sugar is dissolved.
2. Beat egg whites and sugar at full speed until fluffy and no longer hot.
3. Add butter to the meringue with the mixer on medium-high speed.
4. Turn mixer up to full speed to emulsify (can add 56g – 113g or 1/4-1/2 cup more butter if needed).
5. Mix in blueberry jam – I used 2 tablespoons for a lighter color but the buttercream can hold up to ⅓ – ½ cup, depending on how runny the jam is.

Assemble & Decorate

1. Pipe a border around the edge of the first layer of cake using the buttercream.
2. Fill it in halfway with a thin layer of blueberry jam and then top it with the chocolate ganache. Make sure they don’t spill over the border.
3. Place the second layer on top and then repeat with the final layer. Refrigerate the cake for at least an hour so it’s solid when frosting. 
4. Frost the outside of the cake with the rest of the buttercream and then use a cake scraper to smooth the sides, allowing it to create that rough edge at the top of the cake. Leave that edge nice and tall.
5. Refrigerate the cake, the leftover chocolate ganache and the leftover blueberry jam for about another hour.
6. Once everything has chilled for an hour, spread the chocolate ganache on top of the cake inside the top border and refrigerate it again for 20-30 minutes until the chocolate feels set.
7. Place a half moon design of blueberry jam on top and top with fresh blueberries, chocolate covered blueberries, gold foil and flowers. 

Different Pan Sizes

I like to make my recipes convenient for everyone so yes, this cake can be made in different sizes.

• Two 8-inch cake layers, bake for about the same time – follow the recipe as is just with two layers.
• One 9×13” sheet cake, it may take 45-50 minutes to bake – I would spread a layer of ganache on top of the cake, refrigerate until it sets and then spread the buttercream on the ganache and swirl in some of the jam into the buttercream on top.
• 23-24 cupcakes, bake for about 20 minutes – I would place the blueberry jam and the chocolate ganache into two separate piping bags. Cut a hole in the cupcakes (like these caramel chocolate ones) and fill it with the blueberry jam, pipe a border of blueberry buttercream on top of the cupcake and fill it in with the chocolate ganache.

Serving & Storing

The cake is best served slightly chilled or at room temperature.

Store the fully assembled cake covered in the refrigerator for up to a week.

How to freeze

Cake stays fresher when frozen; place slices in an airtight container, then place the container in a freezer bag and freeze for up to 2 months.

Thaw at room temperature before serving.

If you have any questions just comment down below and if you enjoy the recipe, I would greatly appreciate a review or a 5-star rating.

As always, have a blessed day and happy baking!

Love, B

Recipes

Layer Cakes

Blueberry Chocolate Cake Recipe

4.87 from 29 votes

prep 1 hour hr 15 minutes mins

cook 35 minutes mins

Additional Time 4 hours hrs

total 5 hours hrs 50 minutes mins

Serves 10 -16 slices

Blueberry Chocolate Cake has a fudgy chocolate cake recipe with a homemade wild blueberry jam, dark chocolate ganache and blueberry Swiss meringue buttercream. Summer indulgence at its finest! 

Author: Bernice Baran

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Servings 10 -16 slices

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Equipment

• ▢
  6 Inch Round Cake Pan
• ▢
  Rubber Spatula
• ▢
  Whisk
• ▢
  Kitchen Scale
• ▢
  Round Parchment Sheets
• ▢
  Kitchen Aid 5 qt. Stand Mixer

Metric(US) Imperial

Ingredients

Chocolate Cake

• ▢ 240 grams all-purpose flour, spooned and leveled
• ▢ 400 grams granulated sugar
• ▢ 80 grams dutch-process cocoa powder, spooned and leveled
• ▢ 1 Tbsp baking powder
• ▢ ½ tsp salt
• ▢ 180 mL canola oil, or any neutral oil
• ▢ 2 large eggs, room temperature
• ▢ 180 mL coffee, room temperature*
• ▢ 180 mL milk, room temperature

Blueberry Jam

• ▢ 280 grams blueberries, frozen or fresh (regular or wild blueberries)
• ▢ 50 grams granulated sugar
• ▢ 1/2 medium lemon

Chocolate Ganache

• ▢ 150 grams dark chocolate chips
• ▢ 150 mL heavy whipping cream

Blueberry Buttercream

• ▢ 4 large egg whites, room temperature
• ▢ 200 grams granulated sugar
• ▢ 227 grams unsalted butter, room temperature
• ▢ 1/4-1/2 cup blueberry jam, chilled (I did just under 1/4 cup because I didn’t want the color so dark but the buttercream can hold up to 1/2 cup of jam if you want a darker color and flavor).
• ▢ 2 tsp vanilla bean paste
• ▢ 1/8 tsp fine sea salt

Method

Chocolate Cake

1. Preheat the oven to 350F/177C convection and grease and line three 6 inch (15cm) round pans with baking spray and parchment paper.*
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder and salt until they're well combined.
   240 grams all-purpose flour spooned and leveled, 400 grams granulated sugar, 80 grams dutch-process cocoa powder spooned and leveled, 1 Tbsp baking powder, ½ tsp salt
3. In a separate large bowl, whisk together the oil, eggs, coffee and milk, until they're well combined. 
   180 mL canola oil or any neutral oil, 2 large eggs room temperature, 180 mL coffee room temperature*, 180 mL milk room temperature
4. Sift the dry ingredients over the wet ingredients and then whisk together until the batter is completely smooth. 
5. Distribute the batter evenly among the three pans, about 16oz, in each, and bake for 35 minutes. The edges should release from the pans and the top should spring back when you press on it gently. 
6. Flip the cake over onto a tea towel and allow it to cool to room temperature.

Blueberry Jam

1. In a small pot, over medium heat, combine the blueberries (no need to thaw if they’re frozen) with the sugar and lemon. Stir until the sugar starts to dissolve and then simmer on medium-low heat for 10-15 minutes, until it’s thickened.
   280 grams blueberries frozen or fresh (regular or wild blueberries), 50 grams granulated sugar, 1/2 medium lemon
2. Cool completely and refrigerate before assembling the cake.

Chocolate Ganache

1. Place the dark chocolate in a medium bowl and place the heavy whipping cream into a small saucepan.
   150 grams dark chocolate chips, 150 mL heavy whipping cream
2. Heat the cream over medium heat until it comes to a simmer (bubbling all around the edge).
3. Pour the cream over the dark chocolate and cover the bowl with a lid or plastic wrap for about 5 minutes, so the chocolate melts.
4. Use a rubber spatula to gently stir the ganache until they're completely smooth.
5. Cover again and allow it to cool completely to room temperature. Refrigerate before assembling the cake.

Blueberry Buttercream

1. Bring a small pot with 1/2 cup of water to a boil and lower the heat to simmer.
2. Place the egg whites and granulated sugar in the bowl of a stand mixer and place the bowl over the simmering water for 5-10 minutes, whisking intermittently until the granulated sugar is completely dissolved.
   4 large egg whites room temperature, 200 grams granulated sugar
3. Once the sugar is dissolved, remove the bowl of egg whites from the heat. Use the whisk attachment to beat the egg whites with the sugar. Beat for 7-10 minutes on high speed and then lower the speed to low-medium.
4. Slowly add 2 Tbsp of butter in at a time. Wait for the butter to incorporate before adding the next chunk. Once all the butter is added, turn the mixer up to high speed for a few seconds, until it comes together.
   227 grams unsalted butter room temperature
5. Then use a rubber spatula to scrape the edge of the bowl. Add the vanilla bean paste (or extract) and salt and beat until it's fully combined.
   2 tsp vanilla bean paste, 1/8 tsp fine sea salt
6. Add the jam to the buttercream mixing just until it's combined and smooth.
   1/4-1/2 cup blueberry jam chilled (I did just under 1/4 cup because I didn’t want the color so dark but the buttercream can hold up to 1/2 cup of jam if you want a darker color and flavor).

Assemble

1. Pipe a border around the edge of the first layer of cake. Fill it in halfway with a thin layer of blueberry jam and then top it with the chocolate ganache. Make sure they don’t spill over the border.
2. Place the second layer on top and then repeat with the last layer.
3. Refrigerate the cake for at least an hour so it’s solid before frosting the outside with the rest of the buttercream.

Notes

*if the coffee is hot, mix it with cold milk to bring them both to room temperature before combining with the eggs.

Nutrition

Serving: 1gCalories: 876kcalCarbohydrates: 109gProtein: 9gFat: 49gSaturated Fat: 22gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 101mgSodium: 341mgPotassium: 360mgFiber: 5gSugar: 79gVitamin A: 883IUVitamin C: 4mgCalcium: 178mgIron: 3mg

Course: Layer Cakes

Cuisine: American

Keyword: blueberry buttercream, blueberry cake, blueberry chocolate cake, blueberry frosting, chocolate cake, fruit cake, summer cake, swiss meringue buttercream