Blueberry Chocolate Cake has a chocolate cake recipe with a wild blueberry jam, dark chocolate ganache and blueberry Swiss meringue buttercream.

AP flour granulated sugar cocoa powder baking powder salt vegetable or canola oil eggs coffee milk



blueberries granulated sugar lemon



dark chocolate chips heavy whipping cream


egg whites granulated sugar unsalted butter blueberry jam, vanilla bean paste sea salt



STEP 1: For the cake, whisk flour, sugar, cocoa powder, baking powder and salt. In a separate bowl, whisk together oil, eggs, coffee and milk.

STEP 2: Sift the dry ingredients over the wet ingredients and whisk until combined. Distribute the batter among 3 prepared 6 inch pans.

STEP 3: Bake for 35 min at 350F. The edges should release from the pan and top spring back when pressed on. Flip the cake over and cool on tea towel.

STEP 4: For the jam, combine blueberries, sugar and lemon over med heat. Stir until sugar starts to dissolve and simmer. Cool and refrigerate.

STEP 5: For the ganache, heat cream and pour over chocolate. Cover for a few min, then stir until smooth and cover until cooled and refrigerate.

STEP 6: For the buttercream, bring water to a simmer. Place egg whites and granulated sugar in a bowl and place over water and whisk.

STEP 7: Remove from the heat and beat egg whites with the sugar. Add 2 tbsp of butter at a time and mix. Add vanilla bean paste and jam and mix.

STEP 8: To assemble, pipe a border around the edge of the first layer. Fill with jam and ganache on top, then repeat with the last cake layer.

STEP 9: Refrigerate the cake so that it is solid before frosting the outside with the rest of the buttercream.

Click the link below for the full recipe!