Blueberry Chocolate Mousse Layer Cake

Ingredients

Chocolate Cake Layers

• 2 cups (250 g) all-purpose flour

• 3/4 cup (75 g) unsweetened cocoa powder

• 2 cups (400 g) granulated sugar

• 2 teaspoons baking powder

• 1½ teaspoons baking soda

• 1 teaspoon salt

• 2 large eggs

• 1 cup (240 ml) whole milk

• 1/2 cup (120 ml) vegetable oil

• 2 teaspoons vanilla extract

• 1 cup (240 ml) hot coffee or hot water

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Blueberry Cream Layer

• 1 cup (150 g) fresh or frozen blueberries

• 1/3 cup (70 g) sugar

• 1 tablespoon lemon juice

• 1 cup (240 ml) heavy whipping cream

• 2 tablespoons powdered sugar

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Vanilla Cheesecake Filling

• 8 oz (225 g) cream cheese, softened

• 1/2 cup (100 g) sugar

• 1 teaspoon vanilla extract

• 1 cup (240 ml) heavy whipping cream

• 1/2 cup blueberries (optional)

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Chocolate Ganache Topping

• 1 cup (170 g) dark chocolate chips

• 3/4 cup (180 ml) heavy cream

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Decoration

• Fresh blueberries

• Edible lavender flowers (optional)

• Extra blueberry sauce

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Instructions

1. Bake the Chocolate Cake

1. Preheat oven to 350°F (175°C).

2. Grease and line two 8-inch cake pans.

3. In a large bowl whisk:

   • flour

   • cocoa powder

   • sugar

   • baking powder

   • baking soda

   • salt.

4. Add:

   • eggs

   • milk

   • oil

   • vanilla.

5. Mix until smooth.

6. Slowly stir in hot coffee or water.

7. Divide batter into pans and bake 30–35 minutes.

8. Let cakes cool completely.

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2. Make the Blueberry Sauce

1. Combine blueberries, sugar, and lemon juice in a saucepan.

2. Cook 5–7 minutes until berries soften and release juice.

3. Mash slightly and let cool.

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3. Make Blueberry Cream

1. Whip heavy cream with powdered sugar until soft peaks form.

2. Fold in a few spoonfuls of the blueberry sauce to create a purple cream layer.

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4. Make Vanilla Cheesecake Filling

1. Beat cream cheese, sugar, and vanilla until smooth.

2. In another bowl whip heavy cream to stiff peaks.

3. Fold whipped cream into cream cheese mixture.

4. Add whole blueberries if desired.

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5. Assemble the Cake

1. Place one chocolate cake layer on a serving plate.

2. Spread blueberry cream layer evenly.

3. Add vanilla cheesecake filling.

4. Place the second cake layer on top.

Chill 30 minutes so layers set.

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6. Make Chocolate Ganache

1. Heat heavy cream until hot but not boiling.

2. Pour over chocolate chips.

3. Let sit 1 minute, then stir until smooth and glossy.

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7. Finish the Cake

1. Pour ganache over the top, allowing it to drip down the sides.

2. Decorate with:

   • fresh blueberries

   • lavender flowers

   • extra blueberry sauce.

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Serving Tips

• Chill the cake 1–2 hours before slicing.

• Serve with espresso or dark roast coffee.

• Keeps well in refrigerator up to 3 days.