Blueberry chocolate cake is a delicious and decadent treat that will tantalize your taste buds. This cake combines the rich flavor of dark chocolate with the sweet and tart flavor of blueberries to create an unforgettable dessert. The combination of these two flavors creates a unique and delightful experience that can be enjoyed by everyone.
It’s made of two layers, one with dark chocolate and the other with blueberries. It requires no baking and can easily be transformed into a keto-friendly or vegan cake.
Whether you’re looking for something special to serve or just want to indulge yourself, this blueberry chocolate cake is sure to satisfy your cravings.
- Why you’ll love this chocolate blueberry cake
- Blueberry chocolate cake ingredients and substitutions
- Equipment you’ll need
- Step by step instructions on how to make the blueberry chocolate cake
- Recipe notes and tips
- Blueberry chocolate cake FAQs
Why you’ll love this chocolate blueberry cake
- It’s a showstopper dessert that’ll delight everyone trying it. Plus, it’s easy enough to make with basic ingredients and minimal effort.
- It needs no baking, it’s made of layers of fresh blueberries, chocolate, mascarpone, cookies, and cream. All you’ll need is a food processor and a round cake pan.
- It’s very low in carbs and if you adjust the ingredients for a first layer and replace the sugar with a sweetener, you can quickly get a keto-friendly and gluten-free cake.
- Blueberries are one of the most nutritious fruits, jam-packed with antioxidants and essential vitamins. They have a sweet taste and a unique texture that makes them an excellent addition to chocolate. Fresh blueberries are particularly healthy since they haven’t been processed or exposed to added preservatives. Eating fresh blueberries is an easy and delicious way to get the health benefits of this amazing superfood!
Blueberry chocolate cake ingredients and substitutions
💜 BLUEBERRIES – Blueberries are packed with antioxidants, vitamins, and minerals, making them an ideal choice for making a cake. Fresh blueberries are the best way to get the most out of this amazing fruit, but if you’re making the cake in the winter and can’t find fresh blueberries you can easily use frozen blueberries.
Blueberry decoration on top of the cake can be replaced with chocolate candies, chocolate-covered fruit balls, or some other fruit, like raspberries or brambles. Instead of that you can make an additional layer of jelly blueberry sauce or a simple chocolate layer.
🍪 BUTTER BISCUITS – We used french petit beurre cookies in this recipe because they will crumble very easily and the melted butter with cocoa will blend in perfectly.
Nevertheless, you can use any kind of butter cookies that are crunchy enough to grind with a food processor. Even better, replace the cookies with a mixture of dried dates and ground-roasted hazelnuts.
🍫 COCOA POWDER – will be blended together with the cookies and will give the cake a rich, chocolatey flavor. Combined with the blueberry and chocolate layer you’ll get a unique flavor that is sweet and tart.
🧀 MASCARPONE CHEESE – Mascarpone cheese is a soft, creamy Italian cheese with a mild flavor and velvety texture. It’s made from cow’s milk and is high in fat, making it rich and creamy, Fused together with the chocolate and blueberries you will create a dessert that will melt in your mouth and will be calling for more.
However, it can be replaced with any other cream cheese. Please keep in mind that the cheese should have a very mild flavor not to override the taste of blueberries and chocolate.
🍦 HEAVY WHIPPING CREAM – the whipping cream we used in the recipe is combined with blueberries and chocolate in both layers of the cake. Your cake will still taste fine using vegan whipping cream.
🧈 BUTTER – the butter in this recipe will be melted and mixed together with the crumbled cookies and cocoa powder. When chilled, this will form a sweet and quite sturdy crust that will be the first layer of your no-bake blueberry chocolate cake.
🍫 DARK CHOCOLATE – Dark chocolate contains antioxidants, minerals, and other beneficial compounds. The type of chocolate you choose is completely up to you. Let me just give you a hint, this blueberry chocolate cake recipe also works perfectly with white chocolate.
🥡 GELATINE LEAVES – They will be used to form the blueberry layer of the cake, mixed together with the mascarpone cheese and whipped cream. The gelatine leaves must be soaked in the water before mixing them in the blueberry sauce. They can be replaced with gelatine powder.
🍬 SUGAR – We used powdered sugar in the recipe because it melts faster and makes mixing with other ingredients much easier. For quite some time now we make the powdered sugar at home using a simple coffee grinder.
If you want to avoid sugar altogether, ground or powdered erythritol will be a healthy and easy substitution.
🍾 RUM – There are only two tablespoons of rum in the cookie crust. If you wish to avoid alcohol you can entirely skip the rum, However, if you wish to enhance the blueberry and chocolate taste of the cake, by adding too much rum you might just work too strongly against these two flavors.
🥛 MILK – Two tablespoons of milk are added to the cookie mixture of the cake crust. The crust gets sturdy when chilled. By adding more milk you will make the crust softer.
Equipment you’ll need
a food processor (optional)
a hand mixer
a stick blender
9-inch springform cake pan
How to make blueberry chocolate cake
MAKING THE CRUST
STEP 1: Grind the cookies in the food processor.
STEP 2: Melt the butter on low heat and mix it with cocoa powder. In a bowl, mix the cookies together with the butter and cocoa. Add two tablespoons of milk and two tablespoons of rum.
STEP 3: Place the mixture into a 9-inch springform cake pan and press down using your fingers to form the crust.
THE CHOCOLATE LAYER
STEP 4: Cut the chocolate into smaller pieces and throw it in a small pot with 1/2 cup of whipping cream (unwhipped) and powdered sugar. Place the pot in a bigger pot, filled with water. Boil the water and stir until the chocolate and the sugar in the upper pot melts and fuse together completely. Set aside to cool.
STEP 4: Beat 1 cup of heavy whipping cream in a bowl with a hand mixer on medium-high to stiff peaks.
STEP 6: Whisk the chocolate mixture together with the mascarpone. Using a spatula the whipped cream to the bowl. The mixture should be smooth with no visible streaks.
STEP 7: Scrape the chocolate mixture into the pan and spread it evenly over the crust. Leave it in the refrigerator until the chocolate layer solidifies.
THE BLUEBERRY LAYER
STEP 8: Soak the gelatine leaves in cold water for about 10 minutes until soft. Remove them from the bowl and squeeze out the excess water.
STEP 9: Heat the blueberries with the powdered sugar until the blueberries get completely soft. Blend the blueberries thoroughly with a stick blender.
STEP 10: Add the soaked gelatine leaves to the blueberries and stir on very low heat until the gelatine completely dissolves in the blueberry sauce. When done, set the sauce aside to cool to room temperature.
STEP 11: Using a hand mixer, mix the mascarpone cheese with the blueberry sauce with gelatine. With a spatula gently mix in the remaining whipped cream.
STEP 12: Scrap the blueberry mixture on top of the chocolate layer and store it in the refrigerator for at least seven hours, until both, the chocolate and the blueberry layer get strengthened and solid.
STEP 13: When the cake is chilled and solid, carefully remove the band of the springform pan using a long knife or spatula. Decorate the with fresh blueberries and chocolate balls or the decoration of your choice. Serve cold.
Recipe notes and tips
- Be patient while waiting for the chocolate layer to cool. If the layer doesn’t get solid enough when topping it with the blueberry layer, the cake will still taste great, but the two layers will probably mix together.
- Use only quality dark chocolate or chocolate chips.
- For the decoration, use only fresh and healthy-looking blueberries. The cake will taste the finest if you combine it with freshly picked wild blueberries.
- Make the blueberry chocolate cake in advance and make sure it’s served cold. It’s best to keep it in the refrigerator overnight before serving.
- You can add another thin blueberry jelly layer on top by mixing warm blueberry sauce, sugar and gelatine leaves.
Storage and freezing
Store the cake in the fridge for up to two days. It preserves best if the cake is covered.
You can freeze the cake without decoration unless the decoration contains only chocolate balls and no fresh fruit. Cover it with plastic foil or cake cover and store it in the freezer for up to 2 months. Thaw it overnight in the refrigerator and serve cold.
Blueberry chocolate cake FAQs
Yes, the cake can be easily made for people on the keto diet. Replace the powdered sugar with erythritol and make the cake with only two layers of blueberries and chocolate. The keto version tastes delicious.
If you want to make a blueberry chocolate vegan cake:
- Make the crust from dates and ground hazelnuts
- Use vegan heavy cream and vegan cream cheese instead of mascarpone both, chocolate and blueberry layer
- Replace the gelatine leaves with vegan gelling powder
It’s even easier to melt chocolate chips than pieces of chocolate. Make sure you buy quality dark chocolate chips; it works best.
If the cake is too soft it means it’s not chilled enough. Put the cake back in the fridge, preferably overnight and serve cold.
To make the chocolate taste of the cake even more flavorful, you can add three spoons of (cooked) coffee or a spoonful of coffee powder to the crust instead of milk.
It depends on the type of chocolate you eat. Any chocolate that contains a lot of sugar might add to the acidity in your body, meaning you will be feeding and enabling bacteria to spread even more. Dark chocolate (at least 75% or more) usually doesn’t contain a lot of sugar so it won’t affect the aggravated nerves in your throat getting worse.
Recipes you might like
Blueberry chocolate cake
- 1 9 inch springform cake pan
- 1/2 cup butter
- 3+1/2 tbsp cocoa powder
- 1+1/4 cup ground butter cookies
- 2 tbsp rum
- 2 tbspq milk
- 2+1/2 cups mascarpone cheese (or other cream cheese)
- 1 cup dark 70% chocolate pieces or chocolate chips
- 2+1/2 cup heavy whipping cream
- 9 tbsp sugar or erythritol
- 5 gelatine leaves
- 18 oz blueberries (can be frozen)
- 2 cups fresh blueberries for the decoration
- 1 cup decorative chocolate balls or chips
- Grind the cookies in a food processor and melt the butter on low heat. Mix the cookies with melted butter, cocoa powder, rum and milk.
- Place the mixture into a 9-inch springform cake pan and press it on the bottom of the pan using your fingers to form the crust.
- Cut the chocolate into smaller pieces and mix it in a small pot with 1/2 cup of heavy cream (unwhipped) and powdered sugar. Place the whole pot into a bigger pot, filled with water. Boil the water and stir the ingreedients in the upper pot until the chocolate and the sugar melts and dissolve and mix together completely. Set aside to cool.
- Beat 1 cup of heavy whipping cream in a bowl with a hand mixer on medium-high to stiff peaks.
- Using a hand mixer, mix the melted chocolate together with 1 1/4 cup (half of the amount) mascarpone cheese. With a spatula add the whipped cream to the bowl. The mixture should be smooth with no visible streaks.
- Scrape the chocolate mixture into the pan and spread it evenly over towards the edges. Leave it in the refrigerator for at least one hour until the chocolate layer solidifies enough to continue adding the second layer to the cake.
- Soak the gelatine leaves in cold water for 10 minutes until they become completely soft. Remove them from the bowl and squeeze out the excess water.
- In a small pot, heat the blueberries together with the powdered sugar or sweetener until they get soft and looking like blueberry sauce. Blend the blueberries using a stick blender.
- Add the gelatine leaves to blueberry sauce and stir until they completely resolve. Set aside to cool to room temperature.
- Beat the remaining cup of the heavy cream.
- Using a hand mixer, mix the reamining half of the mascarpone cheese with the blueberry sauce with gelatine. With a spatula gently mix in the whipped cream.
- Scrap the blueberry mixture on top of the chocolate layer. Store it in the fridge for at least seven hours, preferably overnight, until both, the chocolate and the blueberry layer get strengthened and solid.
- Decorate with fresh blueberries and chocolate balls or decoration of your choice.
- Serve cold and enjoy 🙂
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