Chocolate Cake Blueberry Sauce

• Vegetarian

• Produce

  • 1 1/2 cups Blueberries, fresh or frozen
  • 2 cups Blueberries, fresh

• Condiments

  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking soda
  • 1/2 cup Chocolate chips, semisweet
  • 1/4 cup Cocoa powder, unsweetened
  • 1/4 cup Cornstarch
  • 1 tsp Salt
  • 1 Pinch Salt
  • 2 1/2 cups Sugar
  • 2 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/2 cup Whole milk

• Liquids

  • 1 cup Water, HOT
  • 1/4 cup Water

Found on ifyougiveablondeakitchen.com

Description

Ingredients

• 1/2 cup (3 oz.) semisweet chocolate chips
• 1 cup hot water (just below simmering)
• 2 cups all purpose flour
• 1/4 cup cornstarch
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup whole milk
• 1 1/2 cups fresh or frozen blueberries*
• 2 cups fresh blueberries
• 1/2 cup sugar
• 1/4 cup water
• 1 tablespoon fresh lemon juice
• Pinch of salt

Directions

• Preheat the oven to 350° F. Prep a 9x9 baking dish or a 9-inch diameter cake pan by greasing it with butter and lightly flouring the bottom and sides.
• In a small bowl, stir together the chocolate and hot water until the chocolate is melted. Set aside to cool.
• In a medium bowl, whisk together the flour, cornstarch, cocoa powder, baking soda and salt. Set aside.
• In the bowl of a stand mixer, cream together the butter, sugar and vanilla extract. Turn the mixer to low and add the flour mixture and milk in alternating steps. Slowly add the flour mixture and then the milk, repeat and end with the flour mixture. Mix just until combined. Slowly add the chocolate mixture. Mix until smooth. Fold in the blueberries.
• Pour the batter into the prepared dish and bake for 45 to 55 minutes, or until a toothpick inserted comes out clean or with just a couple crumbs. Let the cake cool in the pan and serve at room temperature with the blueberry sauce.
• Combine the blueberries and sugar in a large heavy saucepan. Add 1/4 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
• Remove from the heat. Cool to room temperature, cover and refrigerate.