Super-easy chocolate cake
This super-easy chocolate cake blends rich cocoa flavors with fresh blueberries for a delightful dessert. It's simple to prepare and perfect for any occasion.
Cook time 45 min
Prep time 60 min
Ingredients:
1.50 cups all-purpose white wheat flour1 tsp baking soda
1 tbsp dry cocoa powder
1 cup sugar
1 cup buttermilk
2 eggs
1 tbsp butter
1 tsp vanilla extract
1 cup blueberries
1 cup powdered sugar
Indulge in this super-easy chocolate cake recipe that brings all the rich flavors of a classic dessert with the added freshness of blueberries. Perfect for any occasion, this cake is simple to make and sure to impress your friends and family.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and lightly flour an 8-inch round cake pan or line with parchment paper.
- In a large mixing bowl, combine 1.5 cups of all-purpose white wheat flour, 1 tsp of baking soda, and 1 tbsp of dry cocoa powder.
- Stir them together until well combined.
- In another bowl, beat together 1 cup of buttermilk, 2 eggs, 1 tbsp of melted butter, and 1 tsp of vanilla extract.
- Gradually add the wet ingredients to the dry ingredients. Stir them together using a wooden spoon or a spatula just until combined. Be careful not to over-mix.
- Add 1 cup of sugar and mix until just combined.
- Carefully fold 1 cup of blueberries into the batter, distributing them evenly.
- Pour the batter into the prepared cake pan.
- Smooth the top with the back of a spoon or a spatula.
- Place the cake in the preheated oven.
- Bake for about 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
- Then, transfer the cake to a wire rack to cool completely.
- While the cake is cooling, prepare the glaze by sifting 1 cup of powdered sugar into a bowl.
- Add just enough water (1-2 tablespoons) to reach a drizzle-able consistency, mixing well to avoid any lumps.
- Once the cake is completely cooled, drizzle the powdered sugar glaze over the top.
- Allow the glaze to set before slicing the cake.
- Enjoy your super-easy chocolate cake!
This super-easy chocolate cake is sure to become a favorite in your household. Its moist and rich texture, combined with the surprise burst of blueberries, makes it a delightful treat. Enjoy it on its own or with a scoop of ice cream for an extra-special dessert.
Super-easy chocolate cake FAQ:
Bake the chocolate cake for about 30-35 minutes at 350°F (175°C). Check for doneness by inserting a toothpick into the center; it should come out clean.
Store leftover chocolate cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Yes, you can substitute buttermilk with a mixture of milk and vinegar or lemon juice. Use 1 cup of milk and add 1 tablespoon of vinegar or lemon juice, letting it sit for about 5 minutes.
Use an 8-inch round cake pan for this recipe. Make sure to grease and flour the pan or line it with parchment paper to prevent sticking.
You can substitute blueberries with other fruits like raspberries, chopped strawberries, or even chocolate chips for a different flavor profile.
Tips:
- Ensure all your ingredients are at room temperature before you start mixing. This helps in achieving a smooth batter.
- Sift the dry ingredients together to avoid any lumps, especially the cocoa powder.
- Do not overmix the batter once you add the flour mixture to the wet ingredients; this will help keep the cake light and fluffy.
- Gently fold in the blueberries to avoid crushing them, which ensures they remain whole and juicy in the cake.
- If you want extra moisture, you can brush a simple syrup (equal parts sugar and water, boiled together) onto the cake layers before frosting.
- Allow the cake to cool completely before dusting with powdered sugar or adding any frosting to avoid it melting.
Nutrition per serving
8 ServingsCalories 310kcal
Protein 4.88g
Carbohydrates 63g
Fiber 1.85g
Sugar 45g
Fat 3.58g
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