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This blueberry cream cheese chocolate cake quickly became a family favorite. Moist chocolate layers are filled with a fresh blueberry cream cheese filling and finished with a white chocolate wrap for a beautiful presentation.
The cake is easy to make and doesn’t take long. For an even quicker version, skip the white chocolate collar and serve it as a naked layer cake. To achieve the natural purple hue in the filling I use wild blueberries, which are especially flavorful.
Tip: If you’d like to prepare parts of the cake ahead, bake the chocolate sponges in advance and assemble on the day you plan to serve. The blueberry filling can change color slightly after more than 12 hours in the fridge, turning bluer than purple.
If baking the sponges the day before, wrap them in cling film once completely cooled and store at room temperature. For longer storage, freeze the sponges for up to two weeks, then thaw and assemble as directed.
STORAGE
Store the cake in an airtight container in the refrigerator. Remove it from the fridge and let it come to room temperature before serving for the best texture and flavor. Ideally, enjoy within a few days.
Other Layer Cake Recipes To Try
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Blueberry Cream Cheese Chocolate Cake
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Equipment
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2 x 15 cm (6 in) baking pans
Ingredients
CHOCOLATE CAKE LAYERS
- 180 g all-purpose flour
- 200 g sugar
- 30 g unsweetened cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 160 g whole milk room temperature
- 75 g vegetable oil
- 2 large eggs room temperature
- 1 ½ teaspoon vanilla extract
- 160 g boiling water
BLUEBERRY CREAM CHEESE FILLING
- 80 g wild or regular frozen blueberries
- 200 g cream cheese
- 30 g glucose syrup
- 1 teaspoon vanilla paste
- 100 g powdered sugar
- 150 g heavy cream
CHOCOLATE COVER
- 150 g white chocolate
- Freeze-dried blueberry powder or purple chocolate color (optional)
Instructions
CHOCOLATE CAKE LAYERS
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Preheat the oven to 175°C (conventional) and line two 15 cm pans with parchment paper.
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Boil the water and set it aside to cool slightly while you prepare the other ingredients.
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Sift the dry ingredients into a bowl and stir to combine evenly.
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In a separate bowl whisk the boiling water with the milk, oil, eggs and vanilla until combined. Avoid over-mixing the eggs.
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Slowly pour the wet ingredients into the dry mixture and stir gently until a smooth batter forms with no lumps.
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Divide the batter between the prepared pans and bake for 24–27 minutes, or until a cake tester comes out clean.
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Cool the cakes on a rack. After 5 minutes, remove them from the pans and let cool completely before assembling.
BLUEBERRY CREAM CHEESE FILLING
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Warm the blueberries in a small pot until they begin to simmer. Reduce heat, cover and cook for 6–8 minutes. Remove from heat and strain the purée through a sieve to remove skins and seeds.
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Let the purée cool to room temperature.
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Using an electric mixer, beat the cream cheese with glucose syrup, vanilla paste and powdered sugar until smooth.
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Mix in the cooled blueberry purée until evenly incorporated, then fold in the heavy cream and whisk to medium–stiff peaks.
ASSEMBLING
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Level the cooled cakes and cut each into two layers so you have four even layers total.
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Place the first layer on your serving plate, spread 1/3 of the blueberry cream cheese filling evenly, then repeat with the remaining layers.
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Scrape the sides for a clean finish and chill the assembled cake in the fridge while you prepare the white chocolate cover.
CHOCOLATE COVER
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Cut a 10 x 47 cm piece of plastic cake collar (or use parchment paper).
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Temper the white chocolate and mix in freeze-dried blueberry powder or purple chocolate color if desired. Pour the chocolate onto the collar and smooth it with a small offset spatula to create an even sheet. Move the collar to a clean surface to set slightly.
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When the chocolate has begun to firm, remove the cake from the fridge and wrap the collar around it. Return to the fridge to fully set.
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When ready to serve, remove the collar carefully and decorate the cake with fresh blueberries and edible flowers if desired.
Nutrition