Blueberry Raspberry Chocolate Cake

When it comes to desserts that make a statement, the Blueberry Raspberry Chocolate Cake truly shines. I vividly remember the first time I decided to experiment with this combination of flavors. My kitchen was a whirlwind of activity, with the sweet scent of fresh blueberries mingling with the rich aroma of dark chocolate. Each layer of this cake tells a story, a delightful dance of tartness from the raspberries and sweetness from the blueberries, all enveloped in velvety chocolate. Every bite is an experience, and it’s perfect for celebrations or just a cozy night in. Trust me, once you make this cake, it’ll become a staple in your home. It captivates not only with its taste but also its stunning presentation. I love how the layers look like a work of art, making it a fantastic centerpiece for any gathering. Whether you’re celebrating a birthday or simply indulging in a sweet treat, this cake is sure to impress.

Essential Ingredients for Blueberry Raspberry Chocolate Cake

The ingredients in the Blueberry Raspberry Chocolate Cake are what make it truly special. Each element plays a vital role in creating the harmonious blend of flavors and textures. The combination of fresh blueberries and raspberries ensures a vibrant taste, while the dark chocolate adds richness that balances the tartness of the berries. Don’t forget the layers of Greek yogurt and whipping cream, which provide a creamy consistency that elevates this dessert even further.

• 3 Eggs: These are essential for structure and moisture in the cake.
• 3 tbsp Sugar: Sweetens the base of the cake, balancing the tartness of the berries.
• 2 tbsp Oil: Adds moisture and helps keep the cake tender.
• 3 tbsp Flour: Provides the necessary structure for the cake.
• 1 tbsp Cocoa Powder: Enhances the chocolate flavor in the cake.
• A pinch of Salt: Balances the sweetness and enhances flavors.
• 200 g Blueberries: Fresh blueberries add natural sweetness and a burst of flavor.
• 2 tbsp Water: Used to help cook the blueberries and make a sauce.
• 2 tbsp Sugar: Additional sugar for the blueberry sauce.
• 1 tbsp Lemon Juice: Brightens the flavor of the sauce.
• 3 Gelatin Sheets: Helps set the mousse layers for a firmer texture.
• 150 g Greek Yogurt 5%: Adds creaminess and tang to the mousse.
• 200 ml Whipping Cream: Creates a light, fluffy texture in the mousse.
• 1 tbsp Powdered Sugar: Sweetens the whipped cream.
• 200 g Raspberries: Adds tartness and flavor to the second mousse layer.
• 250 g Dark Chocolate: Rich chocolate that brings a deep flavor to the cake.
• 100 ml Milk: Helps melt the chocolate evenly.

Directions for Blueberry Raspberry Chocolate Cake

Making the Blueberry Raspberry Chocolate Cake is a rewarding experience that fills your kitchen with delicious aromas. Follow these steps carefully for a delightful treat that impressively showcases layers of flavor.

1. Preheat your oven to 180 °C (356° F). Grab your 20/30 cm (8×12 inches) baking tray and line it with parchment paper, then butter it to ensure your cake releases easily.
2. In a mixer bowl, combine 3 eggs, 3 tbsp sugar, and a pinch of salt. Mix on high until the eggs turn pale and triple in volume, which should take about 10 minutes.
3. Gradually add in 2 tbsp oil and continue mixing until well incorporated. This will keep your cake moist.
4. In a separate bowl, whisk together 3 tbsp flour and 1 tbsp cocoa powder. Gently fold this mixture into the wet ingredients using upward motions, being careful not to deflate the batter.
5. Pour the batter into your prepared baking tray and level it out evenly with a spatula. Bake for 20 to 25 minutes or until a skewer inserted in the center comes out clean. Let it cool on a metal rack.
6. While the cake cools, prepare the blueberry sauce. In a small saucepan, combine 200 g blueberries, 2 tbsp water, 2 tbsp sugar, and 1 tbsp lemon juice. Bring to a boil over medium heat and cook for about 10 minutes until softened. Blend the mixture until smooth and return to the heat.
7. Hydrate 3 gelatin sheets in cold water for about 5 minutes. Afterward, stir them into the warm blueberry purée until fully dissolved. Allow the mixture to cool.
8. In another bowl, blend 150 g Greek yogurt with 2 tbsp sugar. Once the blueberry mixture has cooled, gently fold this yogurt mixture into the purée until well combined. Refrigerate until it thickens to a creamy consistency.
9. In a mixing bowl, combine 200 ml whipping cream with 1 tbsp powdered sugar. Mix until fluffy and aerated, then fold this into the blueberry mousse using upward motions.
10. Repeat the same steps for the raspberry mousse using the 200 g raspberries instead of blueberries.
11. For the chocolate layer, heat 100 ml milk in a saucepan until boiling, then remove from heat. Add 250 g dark chocolate pieces and let sit for 2 minutes. Stir until fully smooth and combined.
12. Return the cooled sponge to the baking tray. Spread the blueberry mousse evenly over the top and place the cake in the freezer for 30 minutes to set.
13. Afterward, pour half of the chocolate cream over the blueberry layer, level it off, and freeze for another 10 minutes. Repeat the process with the raspberry mousse and the remaining chocolate cream.
14. Let the assembled cake chill in the fridge for 2 to 3 hours so all layers can set properly. When ready to serve, use a hot knife (dipped in hot water) to cut the cake into portions for a clean cut.

Pro Tips and Tweaks

When making the Blueberry Raspberry Chocolate Cake, consider these expert tips to elevate your baking experience:

• Storage: Store leftover cake in an airtight container in the fridge for up to 3 days. The flavors continue to meld beautifully.
• Freezing: You can freeze individual slices of cake for up to a month. Wrap tightly in plastic wrap and then foil to protect from freezer burn.
• Pairing: Serve with a dollop of fresh whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• Flavor Variations: Experiment with different berries, like strawberries or blackberries, to create unique flavor profiles.
• Presentation: Garnish with fresh blueberries and raspberries, and dust with powdered sugar for a stunning finish.
• Serving Suggestions: This cake pairs beautifully with a cup of coffee or tea, making it perfect for afternoon gatherings.

How to Serve Blueberry Raspberry Chocolate Cake

When it comes to serving the Blueberry Raspberry Chocolate Cake, there are plenty of creative options to enhance the experience.

• Celebratory Occasions: This cake is perfect for birthdays, anniversaries, or holiday gatherings, making it a showstopper at any celebration.
• Seasonal Pairings: Pair it with fresh summer berries for a refreshing dessert, or serve it with warm drinks during winter.
• Outdoor Events: Perfect for picnics or potlucks, this cake can easily be transported and enjoyed outdoors.
• Plating: Serve individual slices on decorative plates to create an elegant presentation, perfect for special dinners.
• Leftover Storage: Keep any leftovers in the refrigerator to maintain freshness. This cake actually tastes better the next day!
• Cross-Seasonal Serve: This cake can transition well between seasons, making it a versatile choice for any time of the year.

FAQ

Conclusion

The Blueberry Raspberry Chocolate Cake is truly a show-stopping dessert that combines the best of both worlds—decadent chocolate and fresh berries. Each bite offers a delightful blend of flavors and textures that you won’t forget. I encourage you to try making this cake for your next gathering—you won’t regret it!

Blueberry Raspberry Chocolate Cake

Indulge in the rich flavors of the Blueberry Raspberry Chocolate Cake, a stunning dessert that combines luscious blueberries and raspberries with decadent dark chocolate. Perfect for any occasion, this cake will impress friends and family alike. Don’t wait—treat yourself to this delicious recipe tonight!

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 20 minutes mins

Total Time 2 hours hrs 20 minutes mins

Course Desserts

Cuisine American

Servings 15 servings

Calories 350 kcal

Equipment

• Mixing Bowl
• Frying Pan
• Large Pot
• Blender
• Baking Sheet
• Oven

Ingredients

  

• 3 pcs Eggs
• 3 tbsp Sugar
• 2 tbsp Oil
• 3 tbsp Flour
• 1 tbsp Cocoa Powder
• 1 pinch Salt
• 200 g Blueberries
• 2 tbsp Water
• 2 tbsp Sugar
• 1 tbsp Lemon Juice
• 3 sheets Gelatin
• 150 g Greek Yogurt 5%
• 200 ml Whipping Cream
• 1 tbsp Powdered Sugar
• 200 g Raspberries
• 2 tbsp Water
• 1 tbsp Lemon Juice
• 2 tbsp Sugar
• 3 sheets Gelatin
• 150 g Greek Yogurt 5%
• 200 ml Whipping Cream
• 1 tbsp Powdered Sugar
• 250 g Dark Chocolate
• 100 ml Milk

Instructions

 

• Preheat your oven to 180 °C (356° F). Grab your 20/30 cm (8×12 inches) baking tray and line it with parchment paper, then butter it to ensure your cake releases easily.
• In a mixer bowl, combine 3 eggs, 3 tbsp sugar, and a pinch of salt. Mix on high until the eggs turn pale and triple in volume, which should take about 10 minutes.
• Gradually add in 2 tbsp oil and continue mixing until well incorporated. This will keep your cake moist.
• In a separate bowl, whisk together 3 tbsp flour and 1 tbsp cocoa powder. Gently fold this mixture into the wet ingredients using upward motions, being careful not to deflate the batter.
• Pour the batter into your prepared baking tray and level it out evenly with a spatula. Bake for 20 to 25 minutes or until a skewer inserted in the center comes out clean. Let it cool on a metal rack.
• While the cake cools, prepare the blueberry sauce. In a small saucepan, combine 200 g blueberries, 2 tbsp water, 2 tbsp sugar, and 1 tbsp lemon juice. Bring to a boil over medium heat and cook for about 10 minutes until softened. Blend the mixture until smooth and return to the heat.
• Hydrate 3 gelatin sheets in cold water for about 5 minutes. Afterward, stir them into the warm blueberry purée until fully dissolved. Allow the mixture to cool.
• In another bowl, blend 150 g Greek yogurt with 2 tbsp sugar. Once the blueberry mixture has cooled, gently fold this yogurt mixture into the purée until well combined. Refrigerate until it thickens to a creamy consistency.
• In a mixing bowl, combine 200 ml whipping cream with 1 tbsp powdered sugar. Mix until fluffy and aerated, then fold this into the blueberry mousse using upward motions.
• Repeat the same steps for the raspberry mousse using the 200 g raspberries instead of blueberries.
• For the chocolate layer, heat 100 ml milk in a saucepan until boiling, then remove from heat. Add 250 g dark chocolate pieces and let sit for 2 minutes. Stir until fully smooth and combined.
• Return the cooled sponge to the baking tray. Spread the blueberry mousse evenly over the top and place the cake in the freezer for 30 minutes to set.
• Afterward, pour half of the chocolate cream over the blueberry layer, level it off, and freeze for another 10 minutes. Repeat the process with the raspberry mousse and the remaining chocolate cream.
• Let the assembled cake chill in the fridge for 2 to 3 hours so all layers can set properly. When ready to serve, use a hot knife (dipped in hot water) to cut the cake into portions for a clean cut.

Notes

Store leftover cake in an airtight container in the fridge for up to 3 days. The flavors continue to meld beautifully.

Keyword Blueberry Cake Recipe, Fruit Chocolate Dessert, Layered Chocolate Cake, Raspberry Chocolate Cake