Layered Blueberry Chocolate Cake (Recipe for Printing)

A stunning layered blueberry chocolate cake blends Dutch cocoa, fresh blueberries, and creamy butter for a perfect summer dessert or celebration treat. Save & click.

# What You Need:

→ Cake Layers

01 - 2 1/2 cups all-purpose flour
02 - 1 3/4 cups granulated sugar
03 - 1 cup Dutch process cocoa powder
04 - 2 1/2 teaspoons baking powder
05 - 1 1/2 teaspoons baking soda
06 - 1 teaspoon salt
07 - 3/4 cup canola oil
08 - 1 teaspoon pure vanilla extract
09 - 4 large eggs, room temperature
10 - 1 cup Lifeway Kefir plain whole milk
11 - 1 cup hot water
12 - 1 cup blueberries, fresh or frozen (if frozen, keep frozen)
13 - 1 tablespoon lemon juice

→ Frosting and Decoration

14 - 2 1/2 cups unsalted butter, slightly cold
15 - 7 1/2 cups powdered sugar
16 - 1/2 teaspoon salt
17 - 1 teaspoon pure vanilla extract
18 - 1/4 cup blueberry puree
19 - 2 tablespoons heavy cream
20 - 1 cup semi-sweet chocolate chips
21 - 3/4 cup heavy cream
22 - Zest of one lemon
23 - Fresh blueberries for decoration
24 - Fresh blackberries for decoration

# How to Make It:

01 - Preheat oven to 350°F (176°C). Grease and line two 9-inch round cake pans with parchment paper.
02 - In a large bowl, whisk together flour, granulated sugar, Dutch process cocoa powder, baking powder, baking soda, and salt until thoroughly mixed.
03 - In a separate bowl, whisk canola oil, vanilla extract, eggs, kefir, and lemon juice until smooth and well combined.
04 - Gradually add the wet ingredients to the dry ingredients, mixing gently until a uniform batter forms. Stir in hot water slowly until well integrated.
05 - Gently fold the blueberries into the batter, ensuring even distribution with minimal smashing.
06 - Divide the batter evenly between prepared pans. Bake for 25 minutes, or until a toothpick inserted at center emerges clean.
07 - Remove cakes from oven and let cool in pans for 15 minutes. Transfer to wire racks to cool completely before frosting.
08 - Beat unsalted butter on high speed until light and fluffy. Gradually add powdered sugar, salt, and vanilla extract, mixing well. Beat in blueberry puree and 2 tablespoons heavy cream until creamy.
09 - Place chocolate chips in a heatproof bowl. Heat 3/4 cup heavy cream until just simmering; pour over chocolate chips. Let stand for 2 minutes, then stir until smooth. Allow ganache to cool until slightly thickened.
10 - Spread a layer of blueberry frosting over the first cake layer. Top with the second cake layer and frost the top and sides evenly.
11 - Drizzle chocolate ganache over frosted cake. Finish with lemon zest and garnish with fresh blueberries and blackberries.
12 - Slice and serve at room temperature for optimal texture and flavor.

# Extra Tips:

01 - For deepest flavor, bake cake layers a day in advance and store tightly wrapped at room temperature.

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