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 Scale

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

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Instructions

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