Kitra: There was a time in my youth(ish) where I lived in a place deep, deep within the archives of Better Homes and Gardens. I made their Rosemary Lemon Cupcakes at least once a month, and everything else I tried came from there. Enter this cake. It was always… Almost right. A dense chocolate cake that tasted barely healthy, with a truly inadequate dollop of blueberry infused Cool Whip. It’s been on my list of things to fix up for a while, so I brought the idea to Jordan.
Jordan: And I had zero opinions on it, but also zero opinions on anything else. The world runs on apathy. ¯\_(ツ)_/¯
So we made a cake! Apathy Cake! Or, Whole Wheat Chocolate Blueberry Cake.
Kitra suggested calling it “extra-gluten chocolate cake,” but I was pretty sure that’s not how whole wheat works.
Listen, it’s WHOLE wheat. Not just partial wheat. Extra wheat = extra gluten.
Fun fact: The internet tells me that whole wheat flour actually has less gluten. So.
Fun fact: Shut up. Bonus fact: Jordan calls blueberries “bluebs.” And also corrected my spelling of “bluebs.”
It’s the first part of the word “blueberries”! Of course it’s spelled that way! But also, blame my coworker for me saying “bluebs.” She started doing it and now I can’t stop. It’s so much fun to say. Bluebs. Bluebs. Say it with me.
The original cake is one layer, and generally close to something you’d want to eat while not quite making it. (Can I be mean to this cake?) The first change I wanted to make was modifying it to become a layer cake, which meant making the batch slightly larger. The second thing that I wanted to change was the blueberry layer. In the original recipe, there is hardly any blueberry. In fact, Jordan didn’t even realize it existed in the original recipe until it was pointed out while writing this. This is, however, the best part of the cake, so in this revision I wanted us to focus in on the blueberries labor.
Ah yes, the blueberries’ labor. [Note: Kitra is voice-typing.]
They do do most of the heavy lifting, and we thank them for their service.
Anyway, focusing in on the blueberry flavor. Swapping out the Cool Whip-blueberry concoction for a blueberry whipped cream, we were able to get more into the cake. After making that whipped cream, we decided it wasn’t enough and ran to the store to get blueberry jam. Which is a stand-in for the moisture that the original recipe gets from a “ganache” and adds more fruit notes to the cake.
Side note: This cake was SO EASY. It took 10 minutes and 2 dishes to make the batter, and it is deeply pretty. Plus, it’s got whole wheat so I think you’re good to eat it for every meal today.
Oh good, because that was my plan. The cake itself is fudgy and delicious, and I say that as someone who doesn’t really like chocolate cake. The whipped cream tastes like a milkshake and we ate the leftovers straight from the food processor bowl with our forks while writing this.
Any last words on this cake?
Whole Wheat Blueberry Chocolate Cake
1 ½ cup (180g) whole wheat flour
1 ½ cup (300g) sugar
9 tablespoons (45g) cocoa powder
1 tsp baking powder, lightly heaped
¾ teaspoon baking soda
Scant 1/2 teaspoon salt
1 cup plus 2 tablespoons water
¾ cup blueberries
1 whole egg plus 1 white
2 cups heavy whipping cream
1/4 cup (50g) sugar
25g freeze-dried blueberries
Extra freeze-dried blueberries (optional)
1/3 cup blueberry jam
Blueberries to top
Preheat oven to 350 degrees F.
In medium bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In blender combine water, blueberries, and the egg and white. Cover and blend until smooth.
Add to flour mixture. Whisk until well combined.
Divide the batter into two greased 8 inch round pans, and bake for 25 minutes or until a toothpick comes out clean.
In a food processor, blend the dried berries and sugar until powdery. Add the cream, and blend until stiff.
Spread a thin layer of jam over each cake layer. Place the first layer, and add about half of your whipped cream. (Note: If you have leftover dried blueberries, feel free to do what we did and sprinkle some crushed berries over the whipped cream between layers.) Add the second layer and top with the remaining whipped cream. The cream will squish out a bit between the layers, so you can run an offset spatula around the cake to create the semi-frosted sides you see on our cake. We topped ours with some remaining dried blueberries (crushed) and a pile of fresh blueberries.
This cake keeps well in the fridge for a few days.