Chocolate Ganage Blueberry Layer Cake

Life is short, eat the chocolate.

There’s something timeless and comforting about a chocolate cake — especially when you elevate it with homemade blueberry jam and a glossy dark chocolate ganache. The richness of the cake, the brightness of the berries, and the smooth finish of the ganache create a balanced dessert that feels indulgent yet refined. This recipe focuses on clean technique and simple ingredients to deliver a bakery-quality result at home.

Chocolate Cake
Ingredients: 50g (1¾ oz) cocoa powder, 6 tablespoons boiling water, 3 eggs, 4 tablespoons milk, 175g cake flour (or all-purpose flour), 2 teaspoons baking powder, ¼ teaspoon fine salt, 100g (3½ oz) unsalted butter softened, and 300g (10½ oz) sugar.
Instructions: Preheat your oven to 350°F (reduce to 325°F if using glass bakeware). Mix the cocoa powder with boiling water until smooth and set aside to cool slightly. In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well between each addition. Whisk together the flour, baking powder, and salt. Stir the milk into the cocoa mixture. Alternate adding the dry ingredients and cocoa mixture into the butter mixture, mixing just until combined. Divide the batter evenly between two greased and lined 8-inch pans. Bake for 25–35 minutes or until a toothpick inserted into the center comes out clean. Cool completely before assembling.

Simple Blueberry Jam (Cake Filling)
Ingredients: 1½ cups blueberries, ¼–⅓ cup sugar, 1 tablespoon lemon juice, and a pinch of salt.
Instructions: Combine all ingredients in a saucepan over medium heat. Bring to a gentle boil, then reduce heat and simmer for 8–12 minutes, mashing the berries as they soften. Cook until thick enough to coat the back of a spoon. The jam should be thick and spreadable, not runny. Cool completely before using.

Chocolate Ganache
Ingredients:150g (5½ oz) dark chocolate, finely chopped, and 150 ml (⅔ cup) heavy cream.
Instructions: Heat the cream until just steaming, without boiling. Pour over the chopped chocolate and let sit for 2–3 minutes. Stir slowly until smooth and glossy. Let thicken for 10–20 minutes until spreadable. The ganache should fall in a slow ribbon before applying.

Assembly
Place one cooled cake layer on a serving plate. Spread a thick, even layer of cooled blueberry jam over the top. Place the second layer on top and spread the thickened ganache evenly over the surface. Let sit at least one hour before slicing for clean layers.

This cake balances richness and brightness beautifully — deep chocolate paired with fresh berry notes and a smooth finish. Pair this with my Stovetop Herb Lamb Chops for a complete, elevated dinner from start to finish.