This delicious, decadent, chocately goodness is made healthier by blueberries and then topped with basil to bring you bite after bite of chocolate cake goodness! Aaaannnnd, the frosting is made with sugar free Cool Whip, so it’s a wonderful healthier cake!
I had just come back from the farmers market where I purchased the most gorgeous blueberries, but didn’t want them to go bad …you know when you buy ALL THE THINGS at the farmers market? Yeah, that happened to me, and I was in the kitchen for hours and hours on Sunday cooking meals and desserts for the week, THIS CAKE was definitely one of my faves from the day of cooking!
So you start by getting all your ingredients out. Because you’re using cool whip for the frosting with the chocolate chips, it gives it a gorgeous shiny look with a thick texture.
Then you’ll make the cake batter which will take you a total of 1 minute, and since you’re putting blueberries in the batter all blended up, they’ll add a moistness while not overpowering with a blueberry flavor.
Then you bake your cake, frost it, top it with some blueberries and basil, and voila, you’re ready to enjoy!
Just look at a slice of this deliciousness!
Don’t you want to take a bite?
- 1½ Cup Flour
- 1¼ Cup Sugar
- 6 Tbs Cocoa Powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ Cup Water
- 2 Eggs
- 1 Cup Blueberries
- 1 Cup Cool Whip, thawed
- ½ Cup Bittersweet chocolate chips
- 2 Tbs basil, finely chopped
- Preheat oven to 350. Line the bottom of a springform pan with aluminum foil, spray springform pan with cooking spray.
- In a blender or food processor blend water, eggs, and ½ Cup blueberries.blend until no more large chunks of blueberries exist (about 30 seconds). When done blending, pour into a bowl.
- in another bowl combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Slowly pour ingredients into bowl with blueberry mixture, and stir everything together until there are no lumps. Spoon cake batter into springform pan. Bake for 30 minutes, remove from oven and let sit for 5 minutes, then gently remove springform pan and transfer to serving plate.
- To make the frosting start by melting the bittersweet chocolate chips in a microwave safe bowl. Microwave in 30 seconds intervals stirring in between (mine took 1 and a half to melt). Then slowly stir in cool whip and combine until smooth.
- Frost the cake when it is still warm by spreading the frosting over the cake, letting the frosting drop over the sides.
- In a small bowl combine remaining ½ cup blueberries and chopped basil, lay on top of center of cake. Cut slices, and enjoy!
Recipe adapted from Whole Wheat Chocolate Blueberry Cake on Better Homes and Gardens.