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.
Servings: 10 slices
Calories: 429kcal
Ingredients
- 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
Instructions
- 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.
Notes
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.
Nutrition
Calories: 429kcal | Carbohydrates: 40g | Protein: 7g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 70mg | Sodium: 149mg | Potassium: 132mg | Fiber: 5g | Sugar: 21g | Vitamin A: 640IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 3mg