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.
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.
2 tsp lavender buds
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.
175 g 85% dark chocolate
Sift together the flours, bicarb of soda, cocoa and salt.
150 g wholemeal flour, 150 g gluten-free flour, 2 tsp bicarbonate of soda (baking soda), 110 g cocoa powder, 1 pinch sea salt
Cream the butter and sugar until light and fluffy.
285 g unsalted butter, 380 g dark muscovado sugar
Beat in the eggs alternately with the flour mixture.
4 large eggs
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.
100 g dark chocolate, 50 g unsalted butter, 1 tbsp golden syrup
Stir in the yogurt until thoroughly combined.
200 ml Greek yoghurt
Spread over the cooled cake and scatter a few dried lavender buds over the top if liked.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.