Ingredients

For Chocolate Cake:
  • 2 ½ cups All-purpose flour
  • 1 ¾ cup White granulated sugar
  • 1 cup Dutch process cocoa powder
  • 2 ½ teaspoon Baking powder
  • 1 ½ teaspoon Baking soda
  • 1 teaspoon Salt
  • ¾ cup Oil canola or vegetable
  • 1 teaspoon Pure vanilla extract
  • 4 Large eggs room temperature
  • 1 cup Whole Milk
  • 1 cup Hot water
For The Blueberry Puree:
  • 1 cup Blueberries fresh or frozen (if frozen keep frozen)
  • 1 tablespoon Lemon juice

For The Lemon Blueberry Frosting:
  • 2 ½ cups Unsalted butter slightly cold
  • 7 ½ cups Powdered sugar
  • Zest of one lemon
  • ½ teaspoon Salt
  • 1 teaspoon Pure vanilla extract
  • ¼ cup Blueberry puree
  • 2 tablespoon Heavy cream
For The Chocolate Drip:
  • 1 cup Semi-sweet chocolate chips
  • ¾ cup Heavy cream
  • Fresh blueberries for decoration

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How to make it

The Chocolate Cake:

1. Preheat the oven to 350°F. Spray three 8 inch cake pans with baking spray. Line the bottoms with parchment circles. Spray again.

2. In a large mixing bowl, mix 2 ½ cups All-purpose flour, 1 ¾ cups White granulated sugar, 1 cup Dutch process cocoa powder, 2 ½ teaspoons Baking powder, 1 ½ teaspoons Baking soda, 1 teaspoon salt and set aside.

3. In a separate bowl, add ¾ cup Oil, 1 teaspoon Pure vanilla extract, 4 Large eggs, 1 cup whole milk.

4. Heat water on the stove until steaming. Very slowly add 1 cup Hot water into the wet ingredients.

5. Pour the wet ingredients into the dry mix from step 2. Mix until combined.

6. Pour the cake batter into the three cake pans evenly. Bake for 28-34 minutes. Bake until a toothpick inserted comes out clean.

7. Let the cakes sit in the hot pans for 10 minutes. Transfer to a cooling rack and cool completely.