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Layered blueberry chocolate cake split open.
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5 from 28 votes

Layered Blueberry Chocolate Cake

This layered blueberry chocolate cake is a three layer moist chocolate cake. It is filled and topped with a blueberry lemon frosting. It has a chocolate drip and decorated with fresh blueberries.
Prep Time1 hour
Cook Time28 minutes
Decorating Time1 hour
Total Time2 hours 28 minutes
Servings: 16 slices
Calories: 632kcal

Ingredients

Chocolate Cake

  • 2 ½ cups All-purpose flour
  • 1 ¾ cup White granulated sugar
  • 1 cup Dutch process cocoa powder
  • 2 ½ teaspoon Baking powder
  • 1 ½ teaspoon Baking soda
  • 1 teaspoon Salt
  • ¾ cup Oil canola or vegetable
  • 1 teaspoon Pure vanilla extract
  • 4 Large eggs room temperature
  • 1 cup  Lifeway Kefir Plain Whole Milk
  • 1 cup Hot water

Blueberry Puree

  • 1 cup Blueberries fresh or frozen (if frozen keep frozen)
  • 1 tablespoon Lemon juice

Lemon Blueberry Frosting

  • 2 ½ cups Unsalted butter slightly cold
  • 7 ½ cups Powdered sugar
  • Zest of one lemon
  • ½ teaspoon Salt
  • 1 teaspoon Pure vanilla extract
  • ¼ cup Blueberry puree
  • 2 tablespoon Heavy cream

Chocolate Drip

  • 1 cup Semi-sweet chocolate chips
  • ¾ cup Heavy cream
  • Fresh blueberries and blackberries for decoration

Instructions

Chocolate Cake

  • Preheat the oven to 350°F. Spray three 8 inch cake pan with baking spray. Line the bottoms with parchment circles. Spray again.
  • In a large mixing bowl, sift the flour and cocoa powder. Mix in sugar, baking soda, baking powder, and salt.
    2 ½ cups All-purpose flour, 1 ¾ cup White granulated sugar, 1 cup Dutch process cocoa powder, 2 ½ teaspoon Baking powder, 1 ½ teaspoon Baking soda, 1 teaspoon Salt
  • In a separate bowl, mix the oil, vanilla, eggs, and Kefir milk . Heat the water on the stove until steaming. Very slowly add in the hot water into the wet ingredients.
    ¾ cup Oil, 1 teaspoon Pure vanilla extract, 4 Large eggs, 1 cup  Lifeway Kefir Plain Whole Milk, 1 cup Hot water
  • Pour the wet ingredients into the dry. Mix until combined.
  • Pour the cake batter into the three cake pans evenly. Bake for 28-34 minutes. Bake until a toothpick inserted comes out clean.
  • Let the cakes sit in the hot pans for 10 minutes. Transfer to a cooling rack and cool completely.

Blueberry Puree

  • In a saucepan over medium heat, mix blueberries and lemon juice. Heat until the blueberries soften. Use the back of a spoon (or a potato masher) to mash the berries. Cook for 5 minutes. It should be a dark purple.
    1 cup Blueberries, 1 tablespoon Lemon juice
  • Pour into a food processor or blender. Blend until completely smooth. (there will be little bits and that is okay). Cool completely.

Lemon Blueberry Frosting

  • Set the butter on the counter for 30 minutes to get slightly cold. While you wait, sift the powdered sugar. Zest the lemon and add in the powdered sugar.
    2 ½ cups Unsalted butter, 7 ½ cups Powdered sugar, Zest of one lemon
  • Using a mixer, beat the butter on high for 3 minutes. Then, slowly add in the powdered sugar on low. Beat on medium until smooth. It will be thick.
  • Add in salt, vanilla, blueberry puree, and heavy cream. Mix on low until combined. Switch to high and beat for 1-2 minutes until fluffy.
    ½ teaspoon Salt, 1 teaspoon Pure vanilla extract, ¼ cup Blueberry puree, 2 tablespoon Heavy cream

Chocolate Drip

  • Start this only when ready. Place chocolate chips in a bowl. Heat heavy cream on a saucepan on medium-low heat until steaming. Pour hot cream over chocolate chips. Let it sit for 1 minute and 30 seconds.
    1 cup Semi-sweet chocolate chips, ¾ cup Heavy cream
  • Stir chocolate until smooth. If any chocolate bits remain, heat in the microwave for 10 second intervals until melted. Make sure it is room temperature before adding to the cake.

Assembly

  • If there are domes on top of the cake, use a serrated knife to create an even cake. Place cakes in the freezer for 10 minutes to be slightly cold before decorating.
  • Place a small amount of frosting on the board you are decorating on. This will keep the cake in place.
  • Place the first layer of cake down. Place 1 cup of frosting on the cake layer and smooth until even. Repeat with the second layer. Place the last layer down.
  • For semi-naked look, frost the cake. use a cake scraper to smooth the cake. Have little bits of the cake poking out. Frost the top of the cake.
  • For a fully frosted cake, apply a light layer of frosting over the cake. Freeze for 10 minute to lock the crumbs in. Frost the rest of the cake.
  • Freeze the cake for 10 minutes. Make the chocolate drip. Pour half the chocolate on the cake. Use an offset spatula to push the chocolate down the cake. Top the cake with the rest of the chocolate.
  • Freeze the cake for 10 minutes before adding the berries on top. If you place the berries on top of the cake with wet chocolate, they will slip off.
    Fresh blueberries and blackberries

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 2 ½ tablespoon of flour.
Pull dairy ingredients out 2 hours before baking.

Nutrition

Calories: 632kcal | Carbohydrates: 106g | Protein: 4g | Fat: 49g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 399mg | Potassium: 194mg | Fiber: 3g | Sugar: 27g | Vitamin A: 1089IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg