Lavender Chocolate Goose Egg Cake for Mother’s Day

Cake, Layer cakes | 30th March 2014 | By

Lavender Chocolate Cake

It was time to make a cake for my wonderful mother for Mothering Sunday. The question was, what cake to make? Simnel cake is traditional for this Christian festival which falls on the fourth Sunday in Lent. It was a day’s reprieve from the Lenten fast and domestic servants were given the day off to visit their mother church. This meant being able to spend time with their families and specifically their mothers. These days Simnel cake is more closely associated with Easter, but the old tradition of baking a cake and picking flowers for our mothers lives on.

With spring in the air, a cake with a floral theme seemed appropriate. I happened to have some lavender chocolate in the house and although lavender isn’t exactly spring like, it is floral. So a chocolate lavender cake it was going to be. Excitingly, it is the season for goose eggs and I had bought one especially to make my Mother’s Day cake. Goose eggs have a very short season, so I pounce upon them with glee whenever I see them in the spring. They are very large and have a whopping yolk, so are excellent for baking – they roughly equate to three large hens eggs. I scattered the cake with edible red dust, pink hearts and lavender flowers. Sadly most of the flowers all blew off in the wind when I took the cake outside to photograph it, but I reckon the hearts say it all anyway.

I made the cake yesterday and am off to deliver it later this afternoon along with a bunch of primroses and a card.

Update 31 March
The cake was sensational. I was really pleased with it and more to the point so was my mother. The lavender flavour was good without being overpowering and the cake was beautifully light.

I am sending this over to Emily’s #recipeoftheweek over at A Mummy Too.

print recipe

Lavender Chocolate Cake

Lavender Chocolate Cake
by March-30-2014
A dark rich chocolate cake flavoured with lavender and then filled and covered with a dark rich ganache also flavoured with lavender.
  • 1 tbsp lavender flowers
  • 125ml hot water
  • 150g unsalted butter
  • 175g sugar (half caster, half dark muscovado)
  • a pinch sea or rock salt
  • 40g cocoa powder
  • 175g flour (half wholemeal, half white)
  • 1 scant teaspoon baking powder
  • ¾ teaspoon bicarbonate of soda
  • 85g ground almonds
  • 1 heaped tbsp Greek yogurt
  • 80g dark lavender chocolate (70%)
  • 70g unsalted butter
  • 1 heaped tsp Cornish honey
  • 3 tbsp double cream
  • 1 goose egg (or 3 large eggs)
1. Placed the lavender in a covered pan with the water and brought to the boil. Left to steep for an hour, then strain.2. Creamed the butter, sugar and salt until light and fluffy.3. Beat in the cocoa, followed by the egg.4. Sift in the flour, baking powders and almonds and stir in alternately with the lavender water.5. Stir in the yogurt until just incorporated.6. Divide the mixture between two 8″ round silicone cake moulds and bake at 180℃ for 22 minutes. Leave to cool in the moulds for 10 minutes, then turn out onto a wire rack to cool completely.7. Melt the chocolate, butter and honey in a pan over very low heat until just melted. Remove from the heat, then stir in the cold cream.8. Use half of the ganache to sandwich the two cakes together then spread the remainder over the top cake.9. Decorate with lavender buds.

Yield: 1 8″ cake


  1. Leave a Reply

    London Unattached
    30th March 2014

    I love the idea of lavender with chocolate. I have some growing on the roof terrace so maybe I’ll try some lavender chocolate truffles

  2. Leave a Reply

    Madeleine Morrow
    30th March 2014

    I have lots of lavender growing in the summer months but never used it before to cook with. Now I will give it a go.

  3. Leave a Reply

    belleau kitchen
    30th March 2014

    Such a pretty cake and lovely ingredients. I’ve only ever baked a cake with goose eggs once and I do remember how beautifully it turned out. Lovely sentiment on Mothers Day x

  4. Leave a Reply

    Johanna GGG
    31st March 2014

    what a lovely present – cakes and flowers are the best, especially when infused with love and lavender 🙂

  5. Leave a Reply

    31st March 2014

    This sounds lovely and I like the sound fo the touch of lavender. Bet your mum was delighted

  6. Leave a Reply

    Jane Sarchet
    31st March 2014

    That’s beautiful Choclette, although I’m sure about the lavender bit 😉
    Janie x

  7. Leave a Reply

    Deena Kakaya
    31st March 2014

    I hope you and your mother enjoyed Mother’s Day. I was recently gifted some lavendar chocolate and it was sensational, clearly your cake is too. Wonderful idea xx

  8. Leave a Reply

    Sylvia F.
    31st March 2014

    Beautiful cake Choclette! I’ve never tried any bake with lavender, must be lush though 😉

  9. Leave a Reply

    Rachel Cotterill
    31st March 2014

    I’m intrigued by your decision to use a goose egg! I’ve never cooked with them, but when I see them I always imagine a gigantic poached egg, rather than as something to use in baking 🙂 And lavender, mmmm, I love lavender in cakes. I did make simnel cake for my mother-in-law, but it sank a bit (new recipe!) so that one won’t be getting blogged until I figure out what went wrong.

  10. Leave a Reply

    Karen S Booth
    31st March 2014

    OH how pretty is that cake and with goose eggs too! Lovely and I bet your mum enjoyed it too!

  11. Leave a Reply

    Tina Chawla
    31st March 2014

    This is a very pretty cake, including the little hearts on top. I have never seen a goose egg before and now really want to. They must be huge. Hope you and your mum had a lovely day.

  12. Leave a Reply

    31st March 2014

    Oh this really inspires me! Your mum is lucky to have a daughter who bakes so many yummy chocolate treats! I am intrigued about lavender chocolate. I have never tried it.
    Really well done!

  13. Leave a Reply

    1st April 2014

    Wow. Looks good. I’ve never tried goose eggs and never heard of lavender chocolate. #RecipeoftheWeek

  14. Leave a Reply

    anyonita green
    2nd April 2014

    Simply beautiful! 🙂 Next year I might have to hire you to make me a mother’s day cake! At least then *I* won’t have to make it & I could still get edible cake for Mother’s Day! Win!

  15. Leave a Reply

    Phil in the Kitchen
    7th April 2014

    That sounds absolutely gorgeous. I really look forward to goose egg season every year. They are really good for baking but I tend to eat most of them before they get that far.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>