Description
A moist eggless chocolate sponge layered with tangy blueberry compote. Perfectly balanced with neutral oil, buttermilk, and wholewheat flour for texture and depth.
Ingredients
Buttermilk – 210g
Oil – 50g
Castor Sugar – 100g
Baking Soda – 1/2 tsp
Baking Powder – 1 tsp
Salt – Pinch
Cocoa Powder – 15g
Wholewheat Flour – 50g
All Purpose Flour – 100g
Blueberries (for compote) – 100g
Sugar (for compote) – 30g
Cornflour – 1 tsp
Water (for compote) – 1 tbsp
Lime Juice – Juice of 1/2 lime
Instructions
Preheat oven to 175°C (350°F) and prepare a 9-inch round cake pan
In a large bowl, whisk buttermilk, oil, and castor sugar until smooth
Sift baking soda, baking powder, salt, cocoa, wholewheat flour, and AP flour into the wet mixture
Fold gently until just combined; do not overmix
Pour batter into the prepared pan and bake for 25-30 minutes until a toothpick comes out clean
While cake bakes, gently heat blueberries, compote sugar, lime juice, and water in a saucepan
In a small bowl, mix cornflour with 1 tbsp water to create a slurry
Stir the slurry into the blueberry mixture; simmer until thickened (5-7 minutes)
Cool cake completely, then spread blueberry compote across the middle and top layers
Notes
Freeze blueberries if fresh not available
Sift dry ingredients twice for maximum lift
Substitute wholewheat flour with all-purpose for standard texture
Store airtight at room temperature up to 2 days
- Prep Time: 30
- Cook Time: 35
- Category: Trend Recipes
- Method: Baking
- Cuisine: American