If you’re dreaming of a dessert that’s both decadent and delightfully floral, let me introduce you to Chocolate Lavender Cake. This gorgeous cake marries luscious dark chocolate with a hint of aromatic dried lavender, creating a sophisticated treat that feels like something out of a fairytale. With layers of rich ganache and a shimmering crown of fresh blueberries, each bite is perfectly balanced—exquisite for special occasions but simple enough to make anytime you want to impress.

Chocolate Lavender Cake Recipe - Recipe Image

Ingredients You’ll Need

Gather your ingredients and get ready to create a cake that tastes as fabulous as it looks. Each element here plays a vital role—chocolate gives depth, lavender adds intrigue, and blueberries bring a pop of color and freshness.

All-purpose flour: The sturdy foundation that keeps each layer tender yet just dense enough to hold its shape.
Unsweetened cocoa powder: Choose a good-quality cocoa for a rich, authentic chocolate flavor.
Baking powder & baking soda: These work in tandem for the perfect rise and moist crumb.
Salt: Just enough to bring all the flavors together and enhance the chocolate.
Granulated sugar: Provides sweetness and helps with the cake’s irresistibly soft texture.
Large eggs: Bind everything together while adding richness and structure.
Buttermilk: Moistens the layers, giving the cake a subtle tanginess that complements both chocolate and lavender.
Vegetable oil: Adds luscious moisture—your cake will stay soft for days!
Vanilla extract: Lends warmth and depth, uniting chocolate with fragrant lavender.
Boiling water: Makes the cocoa “bloom” for deeper chocolate flavor and smooth batter.
Dried culinary lavender (lightly crushed): The magical ingredient—be sure your lavender is food-grade for the purest, most delicate floral notes.
Semi-sweet chocolate (for ganache): Chopped finely so it melts into the silkiest frosting every time.
Heavy cream (for ganache): Ensures your ganache is luxurious and thick enough to stay put between cake layers.
Butter (for ganache): Adds shine and rounds out all the bold flavors.
Fresh blueberries: A juicy, tart decoration that’s as pretty as it is tasty.
Optional—additional dried lavender buds: For an artistic and aromatic final touch.

How to Make Chocolate Lavender Cake

Step 1: Prep Your Pans and Set the Stage

Before you begin mixing, preheat your oven to 350°F (175°C), and take a moment to grease and line two 8-inch cake pans with parchment paper. This little bit of prep ensures easy removal—no heartbreak from stuck cake layers!

Step 2: Mix the Dry Ingredients

Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a bowl. This guarantees even distribution and prevents lumps, making sure every bite of your Chocolate Lavender Cake will be perfectly balanced.

Step 3: Combine the Wet Ingredients and Infuse the Lavender

In a separate large bowl, beat the sugar, eggs, buttermilk, oil, and vanilla until blended and smooth. Now, gently stir in your lightly crushed dried lavender. The aroma at this stage is simply divine!

Step 4: Bring It All Together

Slowly mix the dry ingredients into the wet bowl, stirring just until combined. Don’t overmix—you want a tender, delicate crumb! Then, carefully stir in the cup of boiling water; this will thin out your batter and “bloom” the cocoa, intensifying its chocolatey essence.

Step 5: Bake the Cake Layers

Divide the silky batter evenly between your pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans briefly before transferring to wire racks to cool completely. No rushing—patience now means flawless layers later.

Step 6: Make the Creamy Chocolate Ganache

For the ganache, gently heat heavy cream and butter in a saucepan just until it begins to boil. Pour this decadent mixture over your finely chopped chocolate and let it sit for a few minutes before stirring into a smooth, glossy frosting. Let it cool a bit—it should be spreadable, but not runny.

Step 7: Assemble and Decorate

To assemble, place one cake layer on a serving plate, spread a generous amount of ganache over the top, and add the second layer. Frost the entire cake and finish with a mound of fresh blueberries and, if desired, a whimsical scattering of extra dried lavender. Your Chocolate Lavender Cake is now celebration-ready!

How to Serve Chocolate Lavender Cake

Garnishes

For a cake this special, go all-in on garnishes! A handful of fresh blueberries adds gorgeous contrast and a burst of freshness. If you want to amplify the floral aroma, sprinkle a few more dried lavender buds on top, or even dust with a little powdered sugar for a snowy, elegant look.

Side Dishes

This cake sings beautifully on its own, but if you’re serving a crowd, a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream on the side is pure heaven. For a truly grown-up twist, try serving with a pot of floral tea or espresso—it complements the flavors without overpowering them.

Creative Ways to Present

Why not show off those layers? Slice the Chocolate Lavender Cake and serve each slice on vintage plates, topped with extra berries for a rustic-chic vibe. Or, cut the cake into small squares and arrange on a tiered stand for a high tea-inspired dessert table. Drizzle with lavender-infused honey for a dazzling final flourish.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers—lucky you! Store your Chocolate Lavender Cake in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. The ganache will keep the cake moist and flavorful.

Freezing

You can absolutely freeze this cake! Wrap individual slices or whole layers tightly in plastic wrap, then in foil. Store them in the freezer for up to three months. Thaw overnight in the refrigerator for best flavor and texture.

Reheating

This treat is best at room temperature, so let slices sit out for about 30 minutes if chilled or frozen. If you want a slightly gooey, just-melted ganache, microwave each slice for 10-15 seconds. Watch closely so the ganache stays luscious but doesn’t melt away!

FAQs

Can I use fresh lavender instead of dried?

For this recipe, dried culinary lavender provides the best and most consistent flavor. Fresh lavender can be overpowering or introduce too much moisture, so stick with dried for the best-tasting Chocolate Lavender Cake.

How do I know if my lavender is food-safe?

Only use lavender labeled as “culinary” or “food-grade.” Potpourri lavender often has added oils or chemicals that aren’t safe to eat, so double-check the packaging before using it in your cake.

What can I use instead of buttermilk?

If you don’t have buttermilk, you can create a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using—it works perfectly in this Chocolate Lavender Cake.

Can I make this recipe gluten-free?

Yes! Use your favorite 1:1 gluten-free baking flour in place of the all-purpose. The floral-chocolate magic of this cake shines through, gluten or not.

Can I double the ganache if I love extra frosting?

Absolutely. For an ultra-indulgent Chocolate Lavender Cake, simply double the ganache recipe and slather on as much as your heart desires. No one will judge!

Final Thoughts

I hope you give this Chocolate Lavender Cake a try—it’s one of those unique, showstopping desserts that feels like a gift from the garden and the chocolatier at once. Gather your favorite people, slice it up, and watch herons of delight fly across everyone’s faces. Happy baking!

Chocolate Lavender Cake Recipe