This elegant dark chocolate blueberry cake slice is a refined dessert that blends deep cocoa flavor with the natural brightness of fresh blueberries. Moist, tender, and perfectly balanced, this single-layer cake is ideal for afternoon tea, café-style plating, or a sophisticated yet simple dessert option. It’s a celebration of rich chocolate and vibrant fruit, beautifully combined in every bite.

Why You’ll Love This Recipe

This cake is indulgent yet light, striking the perfect balance between rich dark chocolate and juicy fresh berries. The use of Greek yogurt (or sour cream) ensures a moist crumb, while brewed coffee enhances the chocolate flavor without overpowering it. Topped with a dusting of cocoa and fresh blueberries, this cake slice is visually appealing and remarkably flavorful. It’s easy to make, requires no frosting, and is ideal for any occasion.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cake:
all-purpose flour
unsweetened cocoa powder
baking powder
baking soda
salt
granulated sugar
plain Greek yogurt or sour cream
vegetable oil
eggs
vanilla extract
brewed coffee or warm water

For the topping:
fresh blueberries
cocoa powder (for dusting)
optional: melted dark chocolate or ganache for brushing the top

directions

1. Preheat the oven to 350°F (175°C). Grease and line the bottom of an 8-inch round cake pan or springform pan with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate large bowl, beat together the sugar, Greek yogurt (or sour cream), oil, eggs, and vanilla extract until smooth and well combined.
4. Gradually add the dry ingredients to the wet mixture. Stir until just combined.
5. Mix in the brewed coffee or warm water until the batter is smooth and pourable.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then remove and allow it to cool completely on a wire rack.
9. Once cooled, brush the top with melted dark chocolate or ganache if using.
10. Arrange fresh blueberries on top of the cake slice and dust lightly with cocoa powder before serving.

Servings and timing

Servings: Serves 8 slices
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling Time: 30 minutes
Total Time: Approximately 1 hour 15 minutes

Variations

• Raspberry Version: Substitute blueberries with fresh raspberries for a tart contrast.
• Ganache Glaze: Pour a thin layer of dark chocolate ganache over the cooled cake for a richer finish.
• Mini Cakes: Bake in mini tart or muffin pans for individual portions.
• Mocha Flavor: Add ½ teaspoon of instant espresso powder to intensify the chocolate-coffee depth.
• Gluten-Free Option: Use a 1:1 gluten-free baking flour in place of all-purpose flour.

storage/reheating

Storage: Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating: Serve at room temperature. If desired, warm individual slices slightly in the microwave for 10–15 seconds.
Freezing: Freeze the cake (without berries) tightly wrapped for up to 2 months. Thaw in the refrigerator and top with fresh berries before serving.

FAQs

Can I use frozen blueberries?

Yes, but thaw and pat them dry before placing them on top to avoid excess moisture.

Is the coffee flavor strong in this cake?

No, coffee enhances the chocolate flavor but does not make the cake taste like coffee.

Can I make this cake without eggs?

Yes, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or an egg replacer for a vegan-friendly version.

What can I use instead of Greek yogurt?

Sour cream or plain whole milk yogurt are excellent alternatives that provide similar moisture and tang.

Can I double the recipe for a layer cake?

Yes, double the ingredients and bake in two 8-inch pans for a layered version. Adjust baking time as needed.

How do I know the cake is done?

Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s ready.

Should I sift the cocoa powder?

Sifting the cocoa powder ensures no lumps in the batter and a smoother texture.

Can I add chocolate chips?

Yes, fold ½ cup of dark chocolate chips into the batter for added richness.

How do I keep the cake moist?

Avoid overbaking and store it tightly covered. The yogurt in the recipe helps retain moisture naturally.

Can I skip the melted chocolate topping?

Yes, the cake is delicious on its own, but the optional topping adds a luxurious finish.

Conclusion

Dark Chocolate Blueberry Cake Slice is a refined, delicious dessert that combines the richness of chocolate with the freshness of berries. It’s simple enough for a weekday treat and elegant enough for special occasions. With its moist texture, bold flavor, and eye-catching presentation, this cake slice is sure to become a favorite in your dessert rotation.

Dark Chocolate Blueberry Cake Slice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

A moist and rich dark chocolate cake slice topped with fresh blueberries and a light cocoa dusting. This elegant dessert strikes a perfect balance between decadence and freshness—ideal for coffee breaks or café-style treats.

---

Ingredients

Units USM Scale 1x2x3x

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup granulated sugar
• 1/2 cup plain Greek yogurt or sour cream
• 1/4 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup brewed coffee or warm water
• 1/2 cup fresh blueberries
• 1 teaspoon cocoa powder (for dusting)
• Optional: melted dark chocolate or ganache for brushing the top

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake or springform pan.
2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, beat sugar, yogurt, oil, eggs, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet mixture, then stir in coffee or warm water until a smooth batter forms.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool completely in the pan before removing.
8. Optionally, brush the top with melted chocolate or ganache once cooled.
9. Arrange fresh blueberries on top and dust with cocoa powder before serving.

---

Notes

• Brewed coffee enhances the chocolate flavor but can be replaced with warm water if preferred.
• Make sure the cake is fully cooled before adding toppings to avoid melting.
• Use high-quality dark cocoa for a richer flavor.
• Store leftovers in an airtight container for up to 3 days.

---

Nutrition

• Serving Size: 1 slice
• Calories: 260
• Sugar: 18g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 40mg