Chocolate Cake with Blueberry Frosting and Purple Ganache Drip

Chocolate Cake with Blueberry Frosting and Purple Ganache Drip

---

Chocolate cake is a timeless treat that brings joy to every celebration. Coupled with blueberry frosting and a striking purple ganache drip, this cake elevates the classic dessert to another level. Not only does it satisfy your sweet tooth, but this version also offers some health benefits, making it a great choice for those looking to indulge without guilt.

Why not impress your friends and family with a cake that is not only beautiful but also has a hint of health-consciousness? Let’s dive into why this chocolate cake with blueberry frosting can become your favorite recipe!

WHY YOU WILL LOVE THIS RECIPE

This chocolate cake with blueberry frosting is perfect for meal prep because it can be made ahead of time and stored. Its lighter option does not compromise on flavor while plating up a delightful dessert. The blueberries are rich in antioxidants, promoting heart health and providing essential vitamins. This cake is also a good choice for those who want a balanced meal after a special occasion, making it suitable for weight loss journeys without excessive sugar.

HOW TO MAKE Chocolate Cake with Blueberry Frosting and Purple Ganache Drip

EQUIPMENT NEEDED

• Oven
• Three 8-inch round cake pans
• Mixing bowls
• Electric mixer
• Baking parchment
• Saucepan
• Fine mesh sieve
• Offset spatula
• Cake stand or platter

Ingredients You’ll Need :

• 1¾ cups all-purpose flour
• ¾ cups cocoa powder
• 2 cups granulated sugar
• 1½ tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot water
• 1½ cups blueberries
• 1 cup unsalted butter (room temperature)
• 8 oz cream cheese (softened)
• 4-5 cups powdered sugar
• 1 pinch salt
• 6 oz white chocolate
• ½ cup heavy cream
• Purple food coloring
• Cake scraps or 1 cup crushed vanilla wafers (optional)

STEP-BY-STEP INSTRUCTIONS :

1. Preheat your oven to 180 degrees Celsius. Prepare three 8-inch round pans by greasing them and laying down some parchment paper at the bottom.

2. In a large bowl, combine the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.

3. Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix on medium speed for 2 minutes until the ingredients are combined smoothly.

4. Slowly add the hot water while mixing on low. This will help create a moist batter.

5. Distribute the batter evenly across the prepared pans. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.

6. Once baked, let the cakes cool for about 10 minutes in the pans before transferring them to racks to cool completely.

7. Level the tops of the cakes and reserve any scraps if you’re using them for decoration.

8. For the blueberry frosting, simmer the blueberries in a saucepan for 8 minutes until soft and mushy. Mash the blueberries and strain through a fine mesh sieve to obtain about ¾ cup of blueberry purée.

9. In a new bowl, beat the room temperature butter and cream cheese together until smooth. Gradually add the powdered sugar, mixing well until fully combined.

10. Finally, mix in the vanilla, pinch of salt, and cooled blueberry purée until fluffy.

11. To assemble, stack the cooled cake layers, spreading blueberry frosting between each layer. Frost the top and sides of the cake, then chill for about 30 minutes to set.

12. For the purple ganache, heat the heavy cream in a saucepan until it starts steaming. Pour the cream over the white chocolate and let it sit for about 2 minutes before stirring until smooth.

13. Add purple food coloring to achieve your desired shade or even a bit more blueberry purée for flavor and color.

14. Once the cake is chilled, pour the cooled ganache over the center of the cake, allowing it to drip down the sides. You can guide the drips using an offset spatula.

15. Optionally, stick cake crumbs onto the sides and pipe additional frosting on top for a beautiful finish. Chill the cake for another 15 minutes to set the ganache.

HOW TO SERVE Chocolate Cake with Blueberry Frosting and Purple Ganache Drip

When serving this beautiful chocolate cake, consider portion control. It’s tempting to dive into a hefty slice, but keeping it to a small serving allows you to enjoy the flavors while keeping calories in check. You might serve it with a light scoop of whipped cream or a dollop of Greek yogurt as a healthy pairing. Adding fresh berries on the side can enhance the dish’s appeal and nutritional benefits.

STORAGE & FREEZING : Chocolate Cake with Blueberry Frosting and Purple Ganache Drip

You can store leftover chocolate cake in an airtight container in the fridge for up to 5 days. For longer storage, wrap individual slices in plastic wrap and aluminum foil before placing them in a freezer-safe bag. The cake can be frozen for up to 3 months. To serve, simply thaw in the fridge overnight and enjoy!

SERVING SUGGESTIONS

Pair this indulgent cake with a refreshing fruit salad or a light green salad drizzled with a vinaigrette. These healthy side options will balance the sweetness of the cake and provide a refreshing contrast on the palate.

VARIATIONS

• Healthier Version: Substitute the all-purpose flour with a gluten-free flour blend and the granulated sugar with a healthier alternative like coconut sugar. Replace the vegetable oil with unsweetened applesauce for a lighter option.

• High-Protein or Low-Carb Version: Use almond flour and protein powder to create a low-carb chocolate cake. This keeps your cake increasingly healthy while promoting a higher protein content.

• Air Fryer Version: You can adapt this recipe for the air fryer. Follow the same mixing instructions but pour the batter into smaller, greased pans that fit in your air fryer. Set the temperature to 160 degrees Celsius and cook for about 25 minutes, checking with a toothpick to ensure it’s done.

FAQs

Q: Is this chocolate cake diabetic-friendly?
A: This chocolate cake can be adjusted to become more diabetic-friendly by using sugar alternatives like stevia or erythritol and opting for a whole grain or nut-based flour.

Q: Can I store this cake for a longer time?
A: Yes, you can freeze the chocolate cake for up to 3 months if wrapped properly in plastic wrap and foil.

Q: Does this cake contain healthy ingredients?
A: Absolutely! The blueberries add antioxidants and vitamins, making this cake a slightly healthier treat compared to other desserts.

Q: This cake looks rich! How can I keep it low-calorie?
A: You can reduce the amount of sugar and use light cream cheese in the frosting. Also, serving smaller slices can help you enjoy it without indulging too much.

MAKE-AHEAD TIPS FOR Chocolate Cake with Blueberry Frosting and Purple Ganache Drip

This cake is excellent for meal prep. You can bake the cake layers ahead of time and freeze them without frosting. Similarly, you can prepare the blueberry frosting and purple ganache in advance, storing them in airtight containers in the fridge. On the day you wish to serve it, simply assemble, frost, and enjoy. This not only saves time but also ensures that you can have a beautiful and delicious dessert ready for any occasion!

Indulge in a slice of this delightful chocolate cake, and you’ll see why it’s a favorite for gatherings and a great option for making dessert healthier. Enjoy!

Print