recipe 11
Lemon Blueberry Chocolate Cake
Jenna Green
Ingredients
2 1/2 cups all-purpose flour
1 3/4 cup white granulated sugar
1 cup dutch process cocoa powder
2 1/5 tsp baking powder
1 1/2 baking soda
1 tsp salt
3/4 cup vegetable oil
1 tsp pure vanilla extract
4 large eggs room temperature
1 cup Lifeway Kefir Plain Whole Milk
1 cup hot water
Blueberry Puree
1 cup blueberries fresh
1 tbsp lemon juice
Lemon Blueberry Frosting
2 1/2 cups unsalted butter slightly cold
7 1/2 cups powdered sugar
zest of one lemon
1/2 tsp salt
1 tsp pure vanilla extract
1/4 cup blueberry puree
2 tbsp heavy cream
Chocolate Drip
1 cup semi-sweet chocolate chips
3/4 cup heavy cream
fresh blueberries and blackberries for decoration
Instructions
Chocolate Cake
1. Preheat the oven to 350 degrees F. Spray two 10-inch cake pans with baking spray. Line the bottoms with parchment circles. Spray again.
2. In a large mixing bowl, sift the flour and cocoa powder. Mix in sugar, baking soda, baking powder, and salt.
3. In a separate bowl, mix the oil, vanilla, eggs, and Kefir milk. Heat the water on the stove until steaming. Very slowly add in the hot water into the wed ingredients.
4. Pour the wet ingredients into the dry. Mix until combined.
5. Pour the cake batter into the three cake pans evenly. Bake for 28-34 minutes. Bake until a toothpick inserted comes out clean.
6. Let the cakes sit in the hot pans for 10 minutes. Transfer to a cooling rack and cool completely.
Blueberry Puree
1. In a saucepan over medium heat, mix blueberies and lemon juice. Heat until the blueberries soften. Use the back of a spoon (or a potato masher) to mash the berries. Cook for 5 minutes. It should be a dark purple.
2. Pour into a food processor or blender. Blend until completely smooth (there will be little bits and that is okay). Cool completely.
Lemon Blueberry Frosting
1. Set the butter on the counter for 30 minutes to get slightly cold. While you wait, sift the powdered sugar. Zest the lemon and add in the powdered sugar.
2. Using a mixer, beat the butter on high for 3 minutes. Then, slowly add in the powdered sugar on low. Beat on medium until smooth. It will be thickn.
3. Add in salt, vanilla, blueberry puree, and heavy cream. Mix on low until comfined. Switch to high and beat for 1-2 minutes until fluffy.
Chocolate Drip
1. Start this only when ready. Place chocolate chips in a bowl. Heat heavy cream on a saucepan on medium-low heat until steaming. Pour hot cream over chocolate chips. Let it sit for 1 minute and 30 seconds.
2. Stir chocolate until smooth. If any chocolate bits remain, heat in the microwave for 10 second intervals until melted. Make sure it is room temperature before adding to the cake.
Assembly
1. If there are domes on top of the cake, use a serrated knife to create an even cake. Place cakes in the freezer for 10 minutes to be slightly cold before decorating.
2. Place a small amount of frosting on the board you are decorating on. This will keep the cake in place.
3. Place the first layer of cake down. Place 1 cup of frosting on the cake layer and smooth until even. Repeat with the second layer.
4. For a fully frosted cake, apply a light layer of frosting over the cake. Freeze for 10 minutes to lock the crumbs in. Frost the rest of the cake.
5. Freeze the cake for 10 minutes. Make the chocolate drip. Pour half the chocolate on the cake. Use an offset spatula to push the chocolate down the cake. Top the cake with the rest of the chocolate.
6. Freeze the cake for 10 minutes before adding the berries on top. If you place the berries on top of the cake with wet chocolate, they will slip off.