Chocolate Lavender Cake with Chocolate Yoghurt Icing
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
Other Lavender Recipes You Might Like
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 or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Chocolate Lavender Cake. PIN IT.
Chocolate Lavender Cake – The Recipe
Produces a luscious and deep chocolate cake with a hint of lavender that's perfect for feeding a crowd. It's topped with a chocolate yoghurt icing which sets it off very nicely.
- 1 heaped tsp lavender buds
- 6 oz 85% dark chocolate
- 150 g wholemeal flour
- 150 g gluten-free flour
- 2 tsp bicarbonate of soda
- 110 g cocoa powder
- pinch of sea salt
- 285 g unsalted butter room temperature
- 380 g dark muscovado sugar
- 4 large eggs (I used duck eggs)
- 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.
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.
Scatter a few dried lavender buds over the top if liked.