Dark chocolate, tangy blueberry balsamic, and a whisper of earthy matcha come together in this rustic bundt cake. Topped with thick, swirled matcha buttercream, it’s a dessert that’s as visually striking as it is layered in flavour — rich, bright, and just a little unexpected.
Why it works:
- Blueberry Dark Balsamic deepens the chocolate flavour while adding a subtle fruity brightness.
- Dark chocolate brings natural richness and flavanols.
- Matcha in the frosting adds a soft, earthy note and a fun green hue, plus catechins and L-theanine for a little health bonus.
- Blueberries offer a pop of freshness and antioxidants.
Serving Suggestions:
Serve as a dessert for a weekend gathering, with afternoon tea, or whenever you want a chocolatey, berry-filled pick-me-up. Scatter a few extra blueberries around the cake board to highlight the blueberry balsamic and rustic charm.
Blueberry Balsamic Chocolate Cake
Ingredients:
- 1/3 cup chopped dark chocolate
- 1 egg
- ¾ cup granulated sugar
- ¼ cup mild Extra Virgin Olive Oil (or Butter Extra Virgin Olive Oil)
- ½ cup Blueberry Dark Balsamic
- ½ cup Greek yogurt
- 1 ½ cups all-purpose flour
- ¾ cup cocoa powder
- ¼ tsp baking soda
- 1 tsp baking powder
- ½ tsp sea salt
Instructions:
- Preheat oven to 350°F. Brush a springform pan with 1 tbsp olive oil. Line the bottom with parchment paper, brush with olive oil, and dust lightly with cocoa powder, shaking out the excess.
- In a medium bowl, microwave chocolate in 15-second bursts, stirring between each, until melted and smooth. Let cool slightly.
- Beat the egg and sugar until light and fluffy. Add olive oil and mix until incorporated. Stir in the Blueberry Dark Balsamic and yogurt.
- Sift dry ingredients over the mixture and fold together until fully combined.
- Pour batter into prepared pan and bake 35–40 minutes, until the centre is set and a tester comes out clean. Cool briefly before removing from the pan.
- Frost with matcha buttercream or chocolate ganache.
Matcha Buttercream Frosting
Ingredients:
- 1 cup butter, room temperature
- 3 ½ cups icing sugar
- 2 tsp matcha tea powder
- 3 Tbsp Key Lime White Balsamic
- ½ tsp vanilla
- ¼ tsp fine sea salt
Instructions:
- Beat butter in a mixing bowl for 1–2 minutes until light and fluffy.
- Add half the icing sugar and matcha powder. Beat slowly to incorporate, then whip until smooth.
- Add remaining icing sugar, Key Lime White Balsamic, vanilla, and sea salt. Beat slowly, then whip into a thick, swirled buttercream.
- Use immediately to frost the cake. Store leftovers in the fridge for up to 1 week; bring to room temperature and re-whip before using.