• Place the lavender in a covered pan with the water and bring to the boil. Leave to steep for an hour, then strain.
  1 tbsp lavender buds, 125 ml hot water
• Cream the butter, sugar and salt until light and fluffy.
  150 g unsalted butter, 175 g sugar, 1 pinch fine sea or rock salt
• Beat in the cocoa, followed by the egg.
  40 g cocoa powder, 1 goose egg
• Sift in the flour, baking powders and almonds and stir in alternately with the lavender water.
  175 g flour, 1 tsp baking powder, ¾ tsp bicarbonate of soda (baking soda), 85 g ground almonds
• Stir in the yogurt until just incorporated.
  2 tbsp Greek yoghurt
• Divide the mixture between two 8″ round silicone cake moulds and bake at 180℃ (350℉, Gas 4) for 25 minutes or until the cakes are well risen and firm to the touch. 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.
  80 g dark lavender chocolate, 70 g unsalted butter, 2 tsp honey, 3 tbsp double cream (heavy cream)
• Use half of the ganache to sandwich the two cakes together then spread the remainder over the top cake.
• Decorate with lavender buds.