Chocolate-Covered Blueberries Cake
Cake.
2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened, special dark cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
1 cup boiling water
1 cup sour cream
2/3 cup vegetable oil
2 teaspoons vanilla
4 ounces bittersweet chocolate, melted
1 ½ cups frozen blueberries
Buttercream.
2 cups unsalted butter, softened
3 cups powdered sugar
1 cup unsweetened, special dark cocoa powder
2 tablespoons meringue powder
1/2 teaspoon salt
2 teaspoons vanilla
3-4 tablespoons milk or cream
1 bag (12 ounces) mini chocolate chips
Cake.
Preheat the oven to 350. Spray the bottoms of three 8-inch round cake pans with non-stick spray.
In the bowl of your stand mixer fitted with the paddle attachment, combine the dry ingredients. Add the remaining wet ingredients, except for the blueberries, and beat on medium speed for 2 minutes. Divide batter between the pans and sprinkle the blueberries over the batter.
Bake for 25-27 minutes, until the center springs back and a toothpick comes out clean. Set the pans on wire racks, cover loosely with a clean kitchen towel and cool completely.
Buttercream.
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for one minute. Add the powdered sugar, cocoa powder, meringue powder and salt and mix on low to combine. Add the vanilla and the milk and whip on medium high for about 5 minutes until very light and fluffy.
Frost the cooled cakes with the buttercream. Press the chocolate chips against the sides of the cake, scooping up the ones that fall and pressing them into the buttercream, until the sides are completely covered.
Recipe from Curly Girl Kitchen