09/12/2020
HOW TO BAKE CHOCOLATE BLUEBERRY CAKE
INGREDIENTS
1 cup unsweetened cocoa
2 cups boiling water
2-3/4 cups all-purpose flour
2 tsp baking soda
½ tsp salt
½ tsp baking powder
1 cup butter, softened
2-1/2 cups granulated sugar
4 eggs
1-1/2 tsp vanilla
⅔ cup blueberry jam
½ pint fresh blueberries
INSTRUCTIONS
In a small bowl combine cocoa and boiling water, stirring until smooth. Set aside until completely cooled.
Preheat oven to 350ºF. Grease and flour three 9” layer cake pans.
In a medium bowl sift flour, soda, salt and baking powder.
In the bowl of an electric mixer, at high speed, beat butter, sugar, eggs and vanilla, scraping down sides of bowl occasionally, until light and fluffy – about 5 minutes.
At low speed, beat in flour mixture in four additions, alternating with cocoa mixture, starting and ending with flour mixture.
DO NOT OVERBEAT
Divide evenly into prepared pans and smooth the tops. Bake for 25 to 30 minutes or until top springs back when pressed with fingertip. Cool in pans 5 minutes and then turn out to cool on racks.
To assemble:
(SEE ICING OPTIONS BELOW)
Place first layer on a serving plate. Spread ⅓ cup of blueberry jam on top. On the top of the second layer spread ½ cup of chosen icing, then flip it over and place on top of jam-toped layer. Repeat with third layer, then frost cake all over with chosen icing (I chose to do trendy 'naked' sides and pile the icing a mile high on the top). Top with fresh blueberries.
Icing options:
BUTTERY VANILLA ICING (as shown): 1 cup butter, room temperature, 3-1/2 cup confectioner’s sugar,2 Tbsp heavy cream, 2 tsp vanilla extract - In a bowl whip butter until light and creamy. Add sugar, cream and vanilla. Whip on high speed until light and spreadable.
CHOCOLATE CREAM CHEESE ICING: 8 oz. cream cheese, room temperature, ½ cup butter, room temperature, 3 cup confectioner’s sugar, ½ cup unsweetened cocoa, 1 tsp vanilla extract, ¼ tsp salt – Whip all ingredients on high speed until light and spreadable.
