Description
A decadent dark chocolate layer cake subtly infused with dried culinary lavender, layered with rich ganache and topped with fresh blueberries for a sophisticated floral-chocolate twist.
Ingredients
Units
Scale
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 tbsp dried culinary lavender (lightly crushed)
For the Ganache Frosting:
- 12 oz semi-sweet chocolate, finely chopped
- 1 cup heavy cream
- 2 tbsp butter
Topping:
- Fresh blueberries
- Optional: additional dried lavender buds for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- Whisk flour, cocoa, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, beat sugar, eggs, buttermilk, oil, and vanilla. Stir in crushed lavender.
- Mix dry ingredients into wet until combined.
- Stir in boiling water carefully. Mix until smooth.
- Divide batter between pans and bake for 30–35 minutes.
- Cool cakes before frosting.
- For the ganache, heat cream and butter, pour over chocolate, stir until smooth. Cool slightly to thicken.
- Assemble the cake: place one layer, spread ganache, add the second layer. Frost the cake, top with blueberries and dried lavender.
Nutrition
- Serving Size: 1 slice
- Calories: 460 kcal
- Sugar: 35g
- Sodium: 380mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg