Lavender Chocolate Goose Egg Cake with a rich chocolate ganache.
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5 from 1 vote

Lavender Chocolate Goose Egg Cake

A dark rich chocolate cake flavoured with lavender and then filled and covered with a dark rich ganache also flavoured with lavender.
Prep Time35 mins
Cook Time25 mins
Steeping Time1 hr
Total Time1 hr
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: birthday cake, ganache, goose egg, lavender
Servings: 10 slices
Author: Choclette @ Tin and Thyme


  • 1 tbsp lavender flowers
  • 125 ml hot water
  • 150 g unsalted butter
  • 175 g sugar (half caster, half dark muscovado)
  • a pinch sea or rock salt
  • 40 g cocoa powder
  • 1 goose egg (or 3 large eggs)
  • 175 g flour (half wholemeal, half white)
  • 1 scant teaspoon baking powder
  • ¾ teaspoon bicarbonate of soda
  • 85 g ground almonds
  • 1 heaped tbsp Greek yogurt

Lavender Chocolate Ganache

  • 80 g dark lavender chocolate (70%)
  • 70 g unsalted butter
  • 1 heaped tsp Cornish honey
  • 3 tbsp double cream


  • Place the lavender in a covered pan with the water and bring to the boil. Leave to steep for an hour, then strain.
  • Cream the butter, sugar and salt until light and fluffy.
  • Beat in the cocoa, followed by the egg.
  • Sift in the flour, baking powders and almonds and stir in alternately with the lavender water.
  • Stir in the yogurt until just incorporated.
  • Divide the mixture between two 8″ round silicone cake moulds and bake at 180℃ for 25 minutes. Leave to cool in the moulds for 10 minutes, then turn out onto a wire rack to cool completely.

Lavender Chocolate Ganache

  • Place 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.
  • Use half of the ganache to sandwich the two cakes together then spread the remainder over the top cake.
  • Decorate with lavender buds.