CHOCOLATE CAKE WITH BLUEBERRIES RECIPES
CHOCOLATE BLUEBERRY CAKE RECIPE - FOOD.COM
I found this recipe on The Fat Free Vegan site. I did change a few things to suit my tastes. The recipe didn't call for it, but I infused and glazed my cake with some rhubarb syrup. This gave it a nice shine. The flavour isn't overly sweet. DH really enjoyed it and he's not one to eat cake.
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350'F.
- Grease a 9" round cake pan. I sprayed my pan with a light oil and put a 9" round piece of parchment on the bottom to ensure the cake didn't stick.
- In a medium bowl mix flour, coco powder, baking powder, baking soda, chia (or flax) and salt.
- In a blender combine water and 1/2 cup blueberries and balsamic vinegar. Blend until well mixed. This will be watery.
- Make a well in the dry ingredients and pour in the blueberry mixture.
- I used my hand blender and mixed everything up well together. Add.
- the liquid sweetener and mix again until the batter is nice and smooth.
- Bake 30 minutes or until a tooth pick comes out clean.
- Cool completely in the cake pan and flip out onto a serving platter.
- At this point I poked holes into the top of the cake and poured some of my rhubarb syrup over the cake. I did this a few times to make sure the syrup penetrated the cake.
- Then I put the blueberries on top of the cake. I glazed it with the rhubarb syrup and it gave the cake a nice shine.
- You can also just drizzle some maple or agave syrup over the cake if you like. It will probably make it sweeter.
- I let it set up for a few hours in the fridge. You can also put a dollop of your favorite whipped topping on this as well.
- Bon Appetit!
Nutrition Facts : Calories 143.4, FatContent 1.2, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 201.2, CarbohydrateContent 33.5, FiberContent 4.4, SugarContent 14.8, ProteinContent 3.6
COCOA BLUEBERRY CAKE RECIPE | ALLRECIPES
Something I came up with while tinkering with a marble-cake recipe that turned out wonderful. To make it in a Bundt pan, double all of the ingredients except the blueberries.
Provided by LADYMAGE
Categories Desserts Fruit Desserts Blueberry Dessert Recipes
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square baking dish.
- In a medium bowl, mix together the flour, baking powder, salt, sugar, and cocoa. In a separate bowl, whisk together the melted butter, eggs, vanilla extract, almond extract, and milk. Mix in the dry ingredients using an electric mixer on low speed until smooth. Pour half of the batter into the prepared pan. Mix blueberries into the other half, then pour into the pan.
- Bake for 30 minutes in the preheated oven, or until a toothpick inserted in the middle of the cake comes out clean.
Nutrition Facts : Calories 379.5 calories, CarbohydrateContent 57.8 g, CholesterolContent 80.1 mg, FatContent 14.1 g, FiberContent 2.3 g, ProteinContent 6.7 g, SaturatedFatContent 8.3 g, SodiumContent 383.5 mg, SugarContent 31.2 g
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