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Chocolate Cake with Blueberry Frosting and Purple Ganache Drip

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A delicious chocolate cake topped with blueberry frosting and a striking purple ganache drip, perfect for celebrations and health-conscious dessert lovers.

Ingredients

Scale
  • 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)

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.
  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.

Notes

Store leftover cake in an airtight container in the fridge for up to 5 days. For longer storage, wrap slices in plastic wrap and aluminum foil before freezing.

Nutrition

Keywords: chocolate cake, blueberry frosting, dessert recipe, special occasion cake, healthy dessert

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