Description
A stunning dessert that combines chocolate, blueberries, and floral notes of lavender for a delightful treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp dried lavender buds (food-grade)
- 3/4 cup whole milk
- 1/4 cup boiling water
- 1/2 cup blueberries (fresh or frozen)
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1 tbsp dried lavender buds (food-grade)
- 1 cup fresh or frozen blueberries
- 1/4 cup sugar
- 1 tbsp lemon juice
- Fresh blueberries for garnish
- Lavender sprigs for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a small saucepan, heat the milk over low heat and add the dried lavender buds. Let it steep for about 5 minutes, then strain the lavender out, keeping the infused milk.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, alternating with the lavender-infused milk. Start and end with the flour mixture. Mix until just combined.
- Add the boiling water to the batter and stir until smooth. Gently fold in the blueberries.
- Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before removing.
- For the Lavender Chocolate Ganache: In a small saucepan, heat the heavy cream until it starts to simmer (do not boil). Add the lavender buds to the cream and let them steep for about 5 minutes. Strain out the lavender and pour the infused cream over the chopped chocolate. Stir until the chocolate is completely melted and the ganache is smooth. Let it cool slightly until it thickens to a pourable consistency.
- For the Blueberry Compote: In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens, about 10 minutes. Let it cool completely.
- Assemble the Cake: Place one layer on a serving platter. Spread blueberry compote over the first layer. Place the second layer on top, and pour lavender chocolate ganache over the cake, letting it drip down the sides. Top with fresh blueberries and garnish with lavender sprigs if desired.
- Serve: Slice and serve the cake, enjoying the exquisite flavors of chocolate, lavender, and blueberry.
Notes
Serve slightly chilled. Pairs well with tea or coffee and whipped cream.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Keywords: cake, dessert, blueberry, chocolate, lavender, baking