Blueberry Chocolate Cake


Blueberry Chocolate Cake

Blueberry Chocolate Cake
Blueberry Chocolate Cake

"Frosting with blueberry syrup and a good amount of Rum into a smooth mixture of cream cheese and butter. For the cake, I would recommend to use cake flour instead of all-purpose flour for a light and airy structure, which goes great with the homemade frosting."

Notes*The frosting recipe is adapted from

Yields1 6-inch square cake


  • 1/3 cup bittersweet chocolate chips
  • 3 ounces unsalted butter, diced
  • 1/2 cup milk
  • 1/3 cup granulated sugar
  • 2 eggs, beaten
  • 1/2 cup cake flour
  • 3 tablespoons cocoa powder
  • 1/2 teaspoon baking soda
  • 12 ounces cream cheese
  • 1 ounce unsalted butter, softened
  1. Preheat oven to 350°F.

  2. Mix milk, butter, chocolate chips and sugar in a large bowl. Microwave for 0.5-1 minute until butter is melted and sugar is dissolved well.

  3. Add egg, cake flour, baking soda, and cocoa powder to the chocolate mixture. Stir vigorously until smooth.

  4. Prepare your cake pans. Divide cake mixture evenly into 3 6?x6?x2? prepared square cake pans.

  5. Bake for 9-10 minutes. Let the cake cool.

  6. While the cake is in the oven, make the frosting. Mix softened butter, cream cheese, blueberry syrup and Rum until smooth. Add powdered sugar and stir until creamy.

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I feel like we always pair blueberries with lemon or vanilla cakes but chocolate works well too! This past Fourth of July, I had chocolate covered blueberries for the first time and it was life-changing! So, give these flavors a try! Also, if you've never used cake flour before, it's very soft and gives a light, airy texture to cakes.


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