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℃ (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.
Use half of the ganache to sandwich the two cakes together then spread the remainder over the top cake.
Decorate with lavender buds.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.