Chocolate & Blueberry Christmas Cake

Preheat the oven to 180 degrees.

Butter or grease three 8-inch round cake pans. Line the bottom with parchment paper, then butter/grease and flour the pans again.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer. Blend on low speed until incorporated.

In a separate bowl, combine the buttermilk, oil, blueberry & blackcurrant cordial, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and blend until just combined.

Divide the batter evenly into the prepared pans and bake for 35-40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

For the buttercream

Beat the cream cheese with an electric mixer.

Add in the butter and mix together with cream cheese until light and fluffy.

Add sugar sugar, 1/2 a cup at a time. After each cup has been incorporated, turn the mixer onto the highest setting and for about 10 seconds to lighten the frosting.

Add in vanilla and cream until well-blended, light and fluffy.

Once the cakes are cooled, stack them on top of each other, spreading a generous amount of frosting in between each one. Frost the rest of the cake completely. For the rustic look, use a knife to scrape off excess frosting on the sides.

Top with blueberries and other garnishes and enjoy!