Step 1

Preheat the oven to 350°F. Spray three 8 inch cake pan with baking spray. Line the bottoms with parchment circles. Spray again.

Step 2

In a large mixing bowl, sift the flour and cocoa powder. Mix in sugar, baking soda, baking powder, and salt.

Step 3

In a separate bowl, mix the oil, vanilla, eggs, and Kefir milk . Heat the water on the stove until steaming. Very slowly add in the hot water into the wet ingredients.

Step 4

Pour the wet ingredients into the dry. Mix until combined.

Step 5

Pour the cake batter into the three cake pans evenly. Bake for 28-34 minutes. Bake until a toothpick inserted comes out clean.

Step 6

Let the cakes sit in the hot pans for 10 minutes. Transfer to a cooling rack and cool completely.

Step 7

In a saucepan over medium heat, mix blueberries and lemon juice. Heat until the blueberries soften. Use the back of a spoon (or a potato masher) to mash the berries. Cook for 5 minutes. It should be a dark purple.

Step 8

Pour into a food processor or blender. Blend until completely smooth. (there will be little bits and that is okay). Cool completely.

Step 9

Set the butter on the counter for 30 minutes to get slightly cold. While you wait, sift the powdered sugar. Zest the lemon and add in the powdered sugar.

Step 10

Using a mixer, beat the butter on high for 3 minutes. Then, slowly add in the powdered sugar on low. Beat on medium until smooth. It will be thick.

Step 11

Add in salt, vanilla, blueberry puree, and heavy cream. Mix on low until combined. Switch to high and beat for 1-2 minutes until fluffy.

Step 12

Start this only when ready. Place chocolate chips in a bowl. Heat heavy cream on a saucepan on medium-low heat until steaming. Pour hot cream over chocolate chips. Let it sit for 1 minute and 30 seconds.

Step 13

Stir chocolate until smooth. If any chocolate bits remain, heat in the microwave for 10 second intervals until melted. Make sure it is room temperature before adding to the cake.

Step 14

If there are domes on top of the cake, use a serrated knife to create an even cake. Place cakes in the freezer for 10 minutes to be slightly cold before decorating.

Step 15

Place a small amount of frosting on the board you are decorating on. This will keep the cake in place.

Step 16

Place the first layer of cake down. Place 1 cup of frosting on the cake layer and smooth until even. Repeat with the second layer. Place the last layer down.

Step 17

For semi-naked look, frost the cake. use a cake scraper to smooth the cake. Have little bits of the cake poking out. Frost the top of the cake.

Step 18

For a fully frosted cake, apply a light layer of frosting over the cake. Freeze for 10 minute to lock the crumbs in. Frost the rest of the cake.

Step 19

Freeze the cake for 10 minutes. Make the chocolate drip. Pour half the chocolate on the cake. Use an offset spatula to push the chocolate down the cake. Top the cake with the rest of the chocolate.

Step 20

Freeze the cake for 10 minutes before adding the berries on top. If you place the berries on top of the cake with wet chocolate, they will slip off.