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Homemade Blueberry & Raspberry Chocolate Cake photo

Blueberry & Raspberry Chocolate Cake

This Blueberry & Raspberry Chocolate Cake is a summer celebration! A rich chocolate base layered with juicy berries and creamy textures.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 3 tablespoons sugar To sweeten the cake
  • 2 tablespoons oil Adds moisture and tenderness
  • 3 tablespoons flour For a light cake base
  • 1 tablespoon cocoa powder Infuses the cake with deep chocolate flavor
  • 1 pinch salt Enhances flavor
For the Blueberry Filling:
  • 200 g blueberries Fresh and juicy for a burst of flavor
  • 2 tablespoons water To help cook the blueberries
  • 2 tablespoons sugar Sweetens the berry mixture
  • 1 tablespoon lemon juice Brightens the berry flavor
  • 150 g Greek yogurt (5%) Adds creaminess and tang
  • 200 ml whipping cream For a fluffy texture
  • 1 tablespoon powdered sugar Sweetens the whipped cream
For the Raspberry Filling:
  • 200 g raspberries Fresh berries for flavor and color
  • 2 tablespoons water To cook the raspberries
  • 1 tablespoon lemon juice Brightens the raspberry flavor
  • 2 tablespoons sugar Sweetens the raspberry mixture
  • 150 g Greek yogurt (5%) Adds creaminess similar to the blueberry filling
  • 200 ml whipping cream For a light and airy texture
  • 1 tablespoon powdered sugar Sweetens the whipped cream
For the Ganache:
  • 250 g dark chocolate The star ingredient for the chocolate flavor
  • 100 ml milk Helps melt the chocolate smoothly

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • 8-inch round cake pans
  • Double boiler or microwave-safe bowl
  • Electric mixer
  • Measuring cups and spoons
  • Gelatin sheets

Method
 

Steps:
  1. In a mixing bowl, whisk together the 3 eggs and 3 tablespoons of sugar until the mixture becomes light and frothy. Gradually add in the 2 tablespoons of oil, mixing until well combined. Sift together the 3 tablespoons of flour, 1 tablespoon of cocoa powder, and a pinch of salt. Gently fold the dry ingredients into the wet mixture until just combined.
  2. Preheat your oven to 350°F (175°C). Grease and line your 8-inch round cake pans. Divide the batter evenly between the prepared pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  3. In a saucepan, combine the 200g blueberries, 2 tablespoons of water, 2 tablespoons of sugar, and 1 tablespoon of lemon juice. Cook over medium heat until the blueberries burst and release their juices, about 5-7 minutes. Soften the 3 gelatin sheets in cold water, then add them to the warm berry mixture and stir until dissolved. Remove from heat and let cool.
  4. In a mixing bowl, combine the 150g Greek yogurt and 200ml whipping cream. Whip until soft peaks form, then add 1 tablespoon of powdered sugar and mix until combined. Fold in the cooled blueberry mixture gently. Set aside.
  5. Repeat the process for the raspberries using 200g of raspberries, 2 tablespoons of water, 2 tablespoons of sugar, and 1 tablespoon of lemon juice. Cook until the raspberries have broken down, then add the softened gelatin sheets. Allow to cool before incorporating into the raspberry cream mixture.
  6. In another bowl, combine the remaining 150g Greek yogurt and 200ml whipping cream. Whip until soft peaks form, then add 1 tablespoon of powdered sugar and mix until combined. Fold in the cooled raspberry mixture gently.
  7. Once the cakes are completely cool, place one layer on a serving plate. Spread half of the blueberry cream evenly over the first layer. Top with the second cake layer and spread the raspberry cream on top. Allow the cake to chill in the refrigerator for at least 2 hours for the fillings to set.
  8. In a double boiler or microwave, melt 250g of dark chocolate and 100ml of milk together until smooth. Allow to cool slightly before pouring over the chilled cake. Use a spatula to spread the ganache evenly over the top and sides of the cake.

Notes

  • Keep the cake refrigerated to maintain freshness.
  • Store in an airtight container for up to 3 days.
  • Rewarm individual slices in the microwave for a few seconds, but avoid overheating.