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Chocolate Blueberry Cake with Blueberry Frosting and Rich Chocolate Ganache Recipe

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4 from 13 reviews

This gluten-free Chocolate Blueberry Cake is a decadent layered dessert featuring moist, rich chocolate cake layers filled and frosted with a luscious blueberry buttercream. A smooth chocolate ganache glaze drips elegantly over the top, adorned with fresh blueberries and chocolate chips for a stunning presentation. Perfect for special occasions or any celebration, this cake combines the tartness of blueberries with the deep flavor of chocolate creating an irresistible treat that accommodates gluten-free diets.

Ingredients

Cake

  • 1.5 cups multipurpose gluten free flour (with xanthan gum included)
  • 1.5 cups granulated sugar
  • ¾ cup cocoa powder (½ cup Dutch cocoa and ¼ cup dark cocoa)
  • 1.5 teaspoons baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • 4 rounded tablespoons cornstarch
  • 6 tablespoons water (for cornstarch mixture)
  • 1 cup milk
  • 1 tablespoon white vinegar
  • 1 cup warm water
  • 4 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1.5 cups chocolate chips
  • 2 cups frozen blueberries

Blueberry Frosting

  • 1 cup unsalted butter or vegan baking stick, room temperature
  • 8 cups confectioners' sugar
  • 4 tablespoons blueberry jam (made from heated frozen blueberries)
  • 1 teaspoon pure vanilla extract
  • 1/4 cup plus 2 tablespoons water (adjust for consistency)

Chocolate Ganache

  • 6 oz chocolate chips
  • 1/2 cup heavy cream

Decoration

  • 1-2 tablespoons chocolate chips
  • Handful of fresh blueberries

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans generously with vegetable oil. Line the bottoms with parchment paper, then lightly grease the parchment paper to ensure easy cake release.
  2. Prepare Buttermilk Mixture: Measure 1 cup of milk into a cup. Add 1 tablespoon white vinegar, stir, and let it sit for 5-10 minutes until slightly chunky. This acts as a buttermilk substitute to tenderize the cake.
  3. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, granulated sugar, cocoa powder (Dutch and dark), baking soda, baking powder, and salt until lump-free and well combined.
  4. Prepare Cornstarch Slurry: In a small bowl, combine 4 rounded tablespoons cornstarch with 6 tablespoons water. Stir until the mixture becomes thin and watery rather than thick and tacky. Set aside.
  5. Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients. Add the cornstarch slurry, the prepared milk and vinegar mixture, 1 cup warm water, vegetable oil, and vanilla extract. Whisk thoroughly until smooth. Use a spatula if the batter becomes too thick to stir with the whisk.
  6. Add Chocolate Chips: Fold 1.5 cups chocolate chips into the batter gently using a spatula until evenly distributed.
  7. Pour Batter into Pans: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a butter knife to ensure even layers.
  8. Bake the Cakes: Place the pans on the center rack and bake at 350°F for 47-50 minutes. The cakes are done when they spring back upon gentle touch.
  9. Cool and Slice Cakes: Remove cakes from oven; let cool completely in pans. Once cooled, remove from pans. If the tops are domed, carefully slice off the domes to flatten. Then slice each cake horizontally in half to make four thin layers.
  10. Make Blueberry Jam: Heat 2 cups frozen blueberries in a microwave-safe bowl in 20-second intervals, stirring between each, until they are soft and jam-like. Let cool; the mixture will thicken as it cools.
  11. Prepare Blueberry Frosting: In a large bowl, beat the softened butter with an electric mixer until creamy (about 2 minutes). Gradually add confectioners' sugar, blueberry jam (start with 4 tablespoons), and vanilla extract. Beat until well combined and thick. Slowly add 1/4 cup plus 2 tablespoons water, a little at a time, until the desired spreadable frosting consistency is achieved.
  12. Assemble the Cake Layers: Divide the frosting into five equal portions. Place one cake layer on a serving plate and spread 1/5th of the frosting evenly on top. Repeat layering and frosting with the next two layers.
  13. Add Final Cake Layer and Crumb Coat: Place the final cake layer with the flat side up on top. Use 1/5th of the frosting to coat the top and sides of the entire cake with a thin crumb coat.
  14. Chill Cake: Refrigerate the assembled cake uncovered for 15-20 minutes to set the frosting and stabilize the cake.
  15. Make Chocolate Ganache: Put 6 ounces chocolate chips in a heatproof bowl. Heat heavy cream in a saucepan over medium heat, whisking constantly until it begins to simmer at the edges. Immediately pour the hot cream over the chocolate chips and cover with plastic wrap. Let sit for 1.5 minutes.
  16. Whisk Ganache and Glaze Cake: Remove plastic and whisk ganache until smooth. Take cake out of fridge and pour most of the ganache over the top. Spread quickly with an icing spatula, allowing it to drip down the sides for a glossy finish.
  17. Decorate Cake: Fill a piping bag with the remaining 1/5th of frosting. Pipe swirls around the top edge of the cake. Sprinkle chocolate chips and fresh blueberries over the frosting swirls for decoration. Refrigerate any leftover frosting covered in plastic wrap for future use.

Notes

  • Ensure gluten-free flour contains xanthan gum to provide structure.
  • Use a mixture of Dutch and dark cocoa powder for a rich chocolate flavor.
  • Allow the milk and vinegar mixture to sit to replicate buttermilk's effect.
  • If frozen blueberries are too icy, thaw them before heating for the jam.
  • Be cautious slicing domed cake tops to achieve even layers for stacking.
  • Ganache should be poured while still liquid and the cake cold for best drip effect.
  • Store leftover frosting in an airtight container in the fridge for up to 3 days.
  • This cake is best served slightly chilled but can be brought to room temperature before serving for softer frosting.

Find it online: https://cozyplatter.com/chocolate-blueberry-cake-with-blueberry-frosting-and-rich-chocolate-ganache-recipe/