Blueberry Chocolate Lavender Dream Cake

Welcome to the world of delightful desserts with the Blueberry Chocolate Lavender Dream Cake! This cake combines rich chocolate, sweet blueberries, and a hint of floral lavender, creating a flavor experience like no other. It’s perfect for special occasions or just a simple treat to brighten your day.

Why Make This Recipe

You should make this cake because it’s a unique blend of flavors that will impress your family and friends. The chocolate base is moist and rich, while the blueberry lavender filling adds a refreshing contrast. It’s not only delicious but also visually stunning, making it a centerpiece for any dessert table. Plus, the combination of flavors is a wonderful way to celebrate the bounty of summer fruits.

How to Make Blueberry Chocolate Lavender Dream Cake

Ingredients

2 cups All-Purpose Flour
1 1⁄2 cups Granulated Sugar
3⁄4 cup Unsweetened Cocoa Powder
1 1⁄2 tsp Baking Powder
1 1⁄2 tsp Baking Soda
1 tsp Salt
2 large Eggs
1 cup Whole Milk
1⁄2 cup Vegetable Oil
2 tsp Vanilla Extract
1 cup Boiling Water
2 cups Fresh Blueberries
1 tbsp Dried Culinary Lavender
1⁄2 cup Granulated Sugar (for filling)
1 tbsp Cornstarch
2 tbsp Lemon Juice
1 cup Heavy Cream, chilled
1⁄2 cup Mascarpone Cheese
1 cup Fresh Blueberries (for topping)
1⁄2 cup Granulated Sugar (for glaze)
1⁄4 cup Water
1 tbsp Lemon Juice (for glaze)
Fresh Blueberries and Blackberries (for decoration)
Fresh Lavender Sprigs (optional)

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix on medium speed until smooth and well combined. Carefully pour in the boiling water and mix on low speed until the batter is thin.
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
In a medium saucepan, combine the blueberries, lavender, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the blueberries release their juices and the mixture thickens, about 10 minutes. Remove from heat and strain the mixture to remove the lavender and skins. Set aside to cool completely.
Whip the heavy cream until soft peaks form. In a separate bowl, beat the mascarpone cheese until smooth. Gently fold the whipped cream into the mascarpone, then fold in the blueberry mixture until well combined.
In a small saucepan, combine the blueberries, sugar, water, and lemon juice. Cook over medium heat until the blueberries burst and the mixture thickens. Remove from heat and strain to leave a smooth glaze. Allow it to cool.
Place one chocolate cake layer on a serving plate. Spread half of the lavender blueberry filling over the top. Place the second cake layer on top and spread the remaining filling. Pour the cooled blueberry glaze over the top, letting it drip down the sides.
Arrange fresh blueberries and blackberries on top. Garnish with lavender sprigs if desired. Refrigerate for at least 1 hour before serving to let the flavors meld. Serve chilled.

How to Serve Blueberry Chocolate Lavender Dream Cake

Serve this cake chilled, and cut it into slices for everyone to enjoy. The combination of chocolate, blueberry, and lavender will have everyone coming back for more!

How to Store Blueberry Chocolate Lavender Dream Cake

Store the cake in an airtight container in the refrigerator. It will keep well for about 3-4 days. Just be sure to keep it covered to maintain its freshness.

Tips to Make Blueberry Chocolate Lavender Dream Cake

Make sure the ingredients, especially the eggs and milk, are at room temperature for better mixing.
Don’t skip the straining step for the blueberry lavender filling; it helps achieve a smooth texture.
Feel free to adjust the amount of lavender if you prefer a lighter or stronger floral flavor.

Variation

For a twist, you can use raspberries instead of blueberries for the filling. You can also substitute the mascarpone with cream cheese for a different taste and texture.

FAQs

1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but be sure to thaw and drain them before using to avoid excess moisture in the mixture.

2. How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached.

3. Is this cake suitable for vegetarians?
Yes, this cake recipe is fully vegetarian as it does not contain any meat or fish products.