Purple Layer Cake with Blueberry Frosting and Ganache Drip
Why This Recipe Works
Using oil and buttermilk makes the chocolate cake batter stay moist; oil holds liquid better than butter. For the blueberry frosting, I reduced the blueberry purée so it doesn’t make the frosting too watery and helps stabilise the buttercream so it’s easier to pipe. The white chocolate ganache takes on colour beautifully and sets shiny and flexible without any cracking. I cooled the stacked cake before drizzling with ganache so the ganache flowed just the right amount to create the perfect ganache drips without too much ganache pooling at the bottom.
