Blueberry Chocolate Lavender Dream Cake

If you’re in the mood for a dessert that combines rich chocolate, fresh blueberries, and a hint of lavender, look no further than the Blueberry Chocolate Lavender Dream Cake! This cake is a delightful treat that balances sweet and floral flavors, making it a perfect choice for any occasion.

Why Make This Recipe

This cake is not just delicious but also fun to make! It brings together unique flavors that surprise your taste buds. The combination of chocolate, blueberries, and lavender offers a refreshing twist to traditional cake recipes. Whether it’s for a birthday, a special event, or just a weekend treat, this cake will impress your family and friends.

How to Make Blueberry Chocolate Lavender Dream Cake

Ingredients:

1 3⁄4 cups all-purpose flour
3⁄4 cup unsweetened cocoa powder
1 1⁄2 tsp baking powder
1 1⁄2 tsp baking soda
1/2 tsp salt
2 cups granulated sugar
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup hot coffee
1 cup unsalted butter, softened
4 cups powdered sugar
3 tbsp heavy cream or milk
1 tsp lavender extract
A few drops of purple food coloring (optional)
1 1⁄2 cups fresh or frozen blueberries
1/2 cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch dissolved in 2 tbsp water
Fresh blueberries for garnish
Edible lavender sprigs or flowers for garnish
Chocolate shavings for garnish

Directions:

Preheat your oven to 350°F (175°C) and grease and line three 8-inch cake pans with parchment paper.
In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together sugar, eggs, buttermilk, oil, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined, then stir in hot coffee. Divide the batter among the pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
For the blueberry filling, combine blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat until juices release, then add dissolved cornstarch and cook until thickened. Cool completely.
For the lavender buttercream, beat softened butter until creamy, then gradually add powdered sugar while beating until smooth. Add lavender extract and heavy cream, beating until fluffy. Optionally, add food coloring.
To assemble the cake, place one chocolate cake layer on a serving plate. Spread blueberry filling and then a thin layer of buttercream. Add the second layer and repeat layers. Top with the final cake layer and frost the entire cake with remaining buttercream. Smooth the frosting.
Garnish with fresh blueberries, edible lavender, and chocolate shavings. Chill for at least 1 hour before serving. Slice and enjoy!

How to Serve Blueberry Chocolate Lavender Dream Cake

Serve this cake chilled or at room temperature. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. Don’t forget to display it with beautiful garnishes like fresh blueberries and lavender for that perfect photo!

How to Store Blueberry Chocolate Lavender Dream Cake

Store any leftover cake in an airtight container in the refrigerator. It will keep well for up to five days. You can also freeze slices of the cake; just wrap them tightly in plastic wrap and put them in a freezer-safe container. When ready to enjoy, thaw in the refrigerator overnight.

Tips to Make Blueberry Chocolate Lavender Dream Cake

Use fresh blueberries for a vibrant flavor, but frozen works just as well if fresh are not available.
Make sure your butter is softened to room temperature for a creamy buttercream.
Don’t overmix the batter; mix until just combined for a lighter cake.
If you want a stronger lavender flavor, feel free to add a bit more lavender extract to the frosting.

Variation

You can replace the blueberries with other berries such as raspberries or strawberries for a different fruity twist. Additionally, switching out the chocolate layers for vanilla can create a fun change in flavor!

FAQs

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers a day in advance. Just wrap them well in plastic wrap and store them at room temperature until you are ready to assemble.

Q: What can I use if I don’t have buttermilk?
A: You can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5-10 minutes before using it in the recipe.

Q: How do I make the cake less sweet?
A: You can reduce the amount of sugar in the cake batter or frosting. However, be cautious, as it may change the texture and moisture of the cake.