This deep and luscious chocolate lavender cake is perfect for feeding a crowd. It’s light in texture, has a subtle floral tone and keeps its shape well when cut into pieces. The icing on the cake is a delicious and tangy one. It’s made with chocolate and yoghurt.
Herbal Medicine Course
I’ve been trying to organise a herbal medicine course for some considerable time now. It’s been touch and go, but it looks as though it will be going ahead tomorrow – crosses fingers and toes. The original date was back in January, but it had to be cancelled as the medical herbalist was ill. It’s a day course and for lunch we are all bringing food to share, so of course I’m bringing cake.
Chocolate Cake is Always a Crowd Pleaser
A while back, I spotted this chocolate slab cake over at Celia’s wonderful blog, Fig Jam & Lime Cordial. It looked to be just the thing for feeding a crowd, although I’m not sure 14 of us really constituted a crowd.
A Forkful of Spaghetti wondered if I was making a herbal cake, given I was going on a herbal course. Now why didn’t I think of that? As soon as she asked the question, I knew immediately I would use lavender. I’ve been wanting to make a cake using lavender for ages, but haven’t yet found the opportunity – until now.
All I really needed to do, was to substitute lavender for the vanilla extract stated in the original recipe. And naturally I made a few other adjustments whilst I was at it.
Chocolate Lavender Cake
The course did indeed go ahead, which was lucky in view of this rather large slab cake of Celia’s I’d made. It went down a storm amongst the course participants. Both the course and the cake. The lavender touch was appreciated too.
Not having used lavender before in baking I was a little concerned the flavour might be either overwhelming or obscured by the chocolate. But oh, I managed to get it just right. Everyone could taste the lavender, but it was by no means overpowering or soapy.
The cake rose well. It was light and moist but also firm enough so that, when cut, the pieces stayed together. The cake was topped off nicely by the tangy chocolate and yoghurt icing. All agreed this was completely delicious and it demonstrated that lavender has culinary as well as medical applications.
If ever a chocolate cake was needed to feed a crowd, this has to be the one. The only thing I’d have done differently, if I’d had the option, was to use a deeper cake tin. I didn’t have one. Luckily the chocolate lavender cake rose just enough not to spill out over the sides of my 23cm (9″) square silicone mould.
Other Lavender Recipes You Might Like
- Chocolate lavender parfait
- Lavender chocolate goose egg cake
- Lavender honey cake with lemon cream cheese icing
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this luscious chocolate lavender cake, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more traybake recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Chocolate Lavender Cake. PIN IT.
Chocolate Lavender Cake – The Recipe
Chocolate Lavender Cake
- 1 heaped tsp lavender buds
- 175 g 85% dark chocolate
- 150 g wholemeal flour
- 150 g gluten-free flour
- 2 tsp bicarbonate of soda
- 110 g cocoa powder
- 1 pinch sea salt
- 285 g unsalted butter room temperature
- 380 g dark muscovado sugar
- 4 large eggs (I used duck eggs)
Chocolate Yoghurt Icing
- 100 g 70% dark chocolate
- 50 g unsalted butter
- 1 tbsp golden syrup
- 200 ml Greek yoghurt (I used TOTAL full fat)
- Put the lavender buds into a teapot and pour over 440ml boiling water. Leave to infuse for 1 hour. Strain off and heat in a pan to near boiling.
- Break the chocolate into a bowl then pour the hot lavender water over it. Leave for a few minutes to melt then stir until smooth.
- Sift together the flours, bicarb of soda, cocoa and salt.
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs alternately with the flour mixture.
- Stir in the chocolate ganache until thoroughly mixed.
- Spoon mixture into a lined 9″ (23cm) square deep cake tin or silicone mould and bake for about 40 mins at 180℃ (350℉, Gas 4) or until an inserted skewer comes out more or less clean.
- Leave to cool a little then turn out onto a wire rack to cool completely.
Chocolate Yoghurt Icing
- Melt the chocolate, butter and golden syrup in a large pan. Leave to cool slightly.
- Stir in the yogurt until thoroughly combined.
- Spread over the cooled cake and scatter a few dried lavender buds over the top if liked.