Chocolate Blueberry Cake
This chocolate blueberry cake is made with a rich, moist chocolate cake, fresh blueberry compote and a smooth and delicious chocolate buttercream frosting. It's the perfect combination of rich chocolate decadence and bright blueberry flavor!
Servings 12
Ingredients
- 2 cups All Purpose Flour
- 2 cups Granulated Sugar
- ¾ cup Cocoa Powder Sifted
- 2 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup Buttermilk at room temperature
- 1 cup Hot Water
- 2 Large Eggs at room temperature
- ½ cup Vegetable Oil
- 1 teaspoon Pure Vanilla Extract
Instructions
- Preheat your oven to 350 degrees F. Spray three 6-inch cake pans with non-stick spray. Set aside.
- Into the bowl of an electric mixer with the paddle attachment, combine sifted flour, sugar, cocoa, baking soda, baking powder and salt. Stir to combine.
- In a separate mixing bowl, combine eggs, buttermilk, oil, hot coffee, and vanilla.
- Put your mixer on low speed and add the wet ingredients to the dry ingredients. Mix combined - about 1 minute.
- Distribute cake evenly between three 6-inch pans. I like to use a kitchen scale to ensure batter is divided equally. Bake for 28-35 minutes.
- Cool on cooling racks for about 10 minutes before inverting and removing cake from pans.