By Aqsa 
Craving something indulgent, fruity, and stunningly beautiful? This Blueberry Chocolate Cake Recipe is the ultimate showstopper dessert. Made with soft eggless chocolate sponges, a luscious blueberry cream filling, and a dreamy blueberry buttercream, this cake will leave you speechless after just one bite. Whether you’re baking for a celebration or simply want to impress, this layered creation is the perfect blend of rich cocoa and refreshing berries.
Let’s walk through each part of this beautiful cake — from sponge to assembly — so you can recreate it with ease at home.
Eggless Chocolate Sponges
This cake features two soft and moist chocolate sponges — a 6″ base and a smaller 4″ tier nested inside for a surprise element.
Ingredients:
105g buttermilk
25g oil
50g castor sugar
½ tsp baking powder
¼ tsp baking soda
½ tsp apple cider vinegar
Pinch of salt
10g cocoa powder
25g wholewheat flour (aata)
50g plain flour (maida)
Method:
Preheat your oven to 180°C and line both a 6” and 4” cake tin with parchment.
In a large mixing bowl, combine all the ingredients and whisk until smooth.
Divide the batter between the tins (approximately 150g in the 6” tin and 110g in the 4” tin).
Bake for about 20 minutes or until a skewer inserted comes out clean.
Cool completely and trim the tops to level the sponges.
Blueberry Cream Filling
This is the heart of the cake. A smooth, rich cream made with cream cheese, white chocolate, and a hint of blueberry powder — it’s both indulgent and refreshing.
Ingredients:
200g cream (25% fat)
2 tsp agar agar
30g sugar
100g white chocolate, chopped
200g cream cheese, softened and whisked until smooth
Method:
In a saucepan, whisk together the cream, sugar, and agar agar until smooth, then simmer over low heat for 2–3 minutes, stirring often to activate the agar agar. Pour the hot mixture over the chopped white chocolate and let it stand until the chocolate melts. Once slightly cooled, whisk in the cream cheese until the mixture becomes silky and well combined. Divide the filling into two equal portions of 250g each. Mix 1 teaspoon of blueberry powder into one portion for a deeper hue and richer flavor, and add ¼ teaspoon to the second portion for a lighter color and subtle taste.
Blueberry Buttercream
Silky, mildly sweet, and fruity — this buttercream adds a stunning finish and flavor pop to your creation.
Ingredients:
100g unsalted butter, at room temperature
1 tbsp ghee, at room temperature (optional)
80g chilled condensed milk
½–¾ tsp blueberry powder (adjust to get the color you like)
Method:
Using a hand mixer, beat the butter until it becomes soft and creamy. Add the ghee and continue beating until the mixture is well combined. Pour in the chilled condensed milk and beat until the texture turns smooth and satiny. Finally, add the blueberry powder and keep beating until the frosting transforms into a soft purple dream.
Assembling the Blueberry Chocolate Cake
Now comes the fun part — assembling the layers into a gorgeous two-tiered surprise.
Step-by-Step Assembly:
To assemble the cake, wrap an acetate sheet tightly around the 6-inch chocolate sponge to form a mold. Pour the darker blueberry cream filling over the sponge, spreading it evenly. Carefully place the 4-inch sponge in the center of the filling and gently press it down so it settles slightly. Freeze this setup for 15 to 20 minutes to let the first layer firm up.
Once it’s slightly set, pour the lighter cream filling over the 4-inch sponge, making sure it covers the entire surface. Freeze the cake again until it is completely set. When ready, gently peel off the acetate sheet and transfer the cake to the fridge to set overnight for the perfect texture and flavor.
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Final Touch — Frost and Serve!
Once the cake is chilled and set, frost the outside with your blueberry buttercream. Smooth the edges or create swirls for a rustic look. You can decorate the top with fresh blueberries, chocolate shavings, or edible flowers for an elegant finish.
A Few Tips to Nail This Blueberry Chocolate Cake Recipe
Use quality cocoa and chocolate
Better ingredients always lead to better flavor. Opt for high-quality cocoa and white chocolate for a smoother taste.
Don’t skip the agar agar step
This natural setting agent is key to the cream filling holding its shape. Make sure it’s simmered properly to activate.
Allow proper chilling
Rushing the chilling process can lead to unstable layers. Be patient — overnight chilling gives the best results.
The Perfect Cake for Any Occasion
Whether it’s a birthday, anniversary, or a cozy gathering, this Blueberry Chocolate Cake Recipe is sure to impress. It has the richness of chocolate, the freshness of blueberries, and a showstopping layered interior that’s as tasty as it is beautiful.
Ready to bake this beauty? Grab your whisk and get started — dessert perfection is just a few steps away!
Also Try Cheesecake Brownies Recipe
Blueberry Chocolate Cake Recipe
Indulge in this rich and fruity Blueberry Chocolate Cake Recipe with eggless sponges, blueberry cream filling
Type: Dessert
Cuisine: Fusion (Western + Indian twist)
Keywords: Blueberry chocolate cake, eggless chocolate cake, blueberry cream filling, blueberry buttercream, eggless cake recipe
Recipe Yield: 6–8 servings
Calories: Approximately 350–400 per serving (depending on portion size)
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 6–8 hours (includes chilling and setting time)
Recipe Ingredients:
- 105g buttermilk
- 25g oil
- 50g castor sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp apple cider vinegar
- Pinch of salt
- 10g cocoa powder
- 25g wholewheat flour (aata)
- 50g plain flour (maida)
- 200g cream (25% fat)
- 2 tsp agar agar
- 30g sugar
- 100g white chocolate, chopped
- 200g cream cheese, softened and whisked smooth
- 100g unsalted butter, room temperature
- 1 tbsp ghee, room temperature (optional)
- 80g condensed milk, chilled
- 3 tsp blueberry powder
Recipe Instructions:
Blueberry Cream Filling:
In a saucepan, whisk together the cream, sugar, and agar agar until smooth, then simmer over low heat for 2–3 minutes, stirring often to activate the agar agar. Pour the hot mixture over the chopped white chocolate and let it stand until the chocolate melts. Once slightly cooled, whisk in the cream cheese until the mixture becomes silky and well combined. Divide the filling into two equal portions of 250g each. Mix 1 teaspoon of blueberry powder into one portion for a deeper hue and richer flavor, and add ¼ teaspoon to the second portion for a lighter color and subtle taste.
Blueberry Buttercream:
Using a hand mixer, beat the butter until it becomes soft and creamy. Add the ghee and continue beating until the mixture is well combined. Pour in the chilled condensed milk and beat until the texture turns smooth and satiny. Finally, add the blueberry powder and keep beating until the frosting transforms into a soft purple dream.
Step-by-Step Assembly::
To assemble the cake, wrap an acetate sheet tightly around the 6-inch chocolate sponge to form a mold. Pour the darker blueberry cream filling over the sponge, spreading it evenly. Carefully place the 4-inch sponge in the center of the filling and gently press it down so it settles slightly. Freeze this setup for 15 to 20 minutes to let the first layer firm up. Once it’s slightly set, pour the lighter cream filling over the 4-inch sponge, making sure it covers the entire surface. Freeze the cake again until it is completely set. When ready, gently peel off the acetate sheet and transfer the cake to the fridge to set overnight for the perfect texture and flavor.
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