Purple Chocolate Layered Cake
Healthy Tips
Just as a reminder, if you want to keep it a bit more healthy, try and remember to keep the portions modest. You can also cut thinner slices to help everyone feel a little more special.
To increase the fiber content, replace 50% of the all-purpose flour with white whole wheat flour. You can also decrease the icing’s powdered sugar content by ½ cup, and increase the amount of blueberry puree added for icing. Use reduced fat cream cheese and light butter for the icing. If you want to increase the antioxidants, serve with additional berries.
Tips and variations
When you are stacking the layers, you can level the layers using a serrated knife. If you want to have an even more prominent berry flavor, you can add ½ a teaspoon of blueberry extract to the icing. You can even use blackberries or raspberries to give a different color “purple.” If you want to go Gluten free, you can use a 1:1 gluten free flour blend. You can also add chocolate chips for more texture. If you want a lighter version, you can replace the ganache with whipped cream for the top.
FAQ
Can I bake the layers ahead of time?
Yes! You can wrap the layers up and keep them out at room temperature for 2 days. They can also be frozen for up to 1 month.
Q: Why does it taste better the next day?
A: The chocolate softens and the blueberry puree balances the flavors and adds another layer of complexity.
Q: What if my ganache is too thick?
A: Add 1 tsp of warm cream and stir.
Q: Can I use frozen blueberries?
A: Yes, but you have to puree them after thawing and draining.
Q: How do I get the drip even?
A: You can try to pour steadily from the middle and use the offset to control the flow.
Q: Is coffee necessary?
A: No, hot water works too, but it is recommended since the taste of coffee won’t be present.
