Chocolate Lavender Cake Recipe

Name: Chocolate Lavender Cake Recipe
Prep time: 4 h
Cook time: 30 min
Total time: 4 h 30 min
Yield: 8 serving
Ingredients: 1/4 cup milk; 2 tablespoons dried culinary lavender; 2 cups sugar; 1 3/4 cups all-purpose; 3/4 cup dark cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 eggs; 1 cup 1% milk; 1/2 cup vegetable oil; 1 cup boiling water; Cocoa powder for dusting the cake pans; Blackberries and edible flowers for garnish; 6 cups powdered sugar; 1 cup 2 sticks unsalted (or vegan) butter; 1/4 cup lavender milk; 1 teaspoon vanilla extract; Purple food coloring as desired

User Reviews

4.5

6 reviews

Excellent

Prep Time
4 hrs
Cook Time
mins
Total Time
4 hrs 30 mins
Servings
8
Calories
900 kcal
Course
Others

Chocolate Lavender Cake Recipe

Iris Warren

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Ingredients

Servings

For the lavender milk:

1/4 cup milk
2 tablespoons dried culinary lavender

For the cake:

2 cups sugar
1 3/4 cups all-purpose or gluten-free flour
3/4 cup dark cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup 1% milk
1/2 cup vegetable oil
1 cup boiling water
Cocoa powder for dusting the cake pans
Blackberries and edible flowers for garnish

For the frosting:

6 cups powdered sugar
1 cup 2 sticks unsalted (or vegan) butter
1/4 cup lavender milk see above
1 teaspoon vanilla extract
Purple food coloring as desired

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Instructions

To make the lavender milk:

Heat 1/4 cup milk with 2 tablespoons dried culinary lavender in a small saucepan.
Allow to cool and put the lavender in the fridge to steep for about four hours.

To make the cake:

Preheat the oven to 350° Fahrenheit (177° Celsius).
Grease three 8-inch cake pans and coat with cocoa powder (this prevents the white lines that you would get on your cake from dusting the cake pans with flour).
In a large mixing bowl or stand mixer bowl, combine the sugar, flour, baking powder, salt, baking soda, and dark cocoa powder. Add the eggs one at a time and mix after each one.
Add the milk, vanilla, and vegetable oil and mix until incorporated.
Stir in the boiling water.
Divide the batter into the three cake pans. Use a silicone spatula to evenly spread out the batter in each pan, making sure to get into all the corners.
Bake 22-25 minutes or until a toothpick inserted in the center comes out clean. Let the cake layers cool in the pans for about 10 minutes, then remove them from the pans and transfer to wire baking racks to cool completely.

To make the frosting:

Beat the softened butter with an electric mixer. Carefully add 3 cups of powdered sugar and beat until uniform in color.
Get the lavender that we steeped with milk in the fridge earlier. Strain the lavender by pouring it into a sieve.
Add this lavender-infused milk, vanilla extract, and the remaining powdered sugar to the frosting. Beat until smooth and tint the frosting your desired shade of purple.

Assembling the cake:

Spread the frosting on each of the three layers of cake and put them on top of each other.
Garnish the top with the blackberries and edible flowers.

Nutrition Information

Show Details

Calories 900kcal (45%) Carbohydrates 168g (56%) Protein 7g (14%) Fat 26g (40%) Saturated Fat 16g (80%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 104mg (35%) Sodium 615mg (26%) Potassium 232mg (7%) Fiber 3g (12%) Sugar 140g (280%) Vitamin A 839IU (17%) Calcium 119mg (12%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 900 kcal

% Daily Value*

Calories	900kcal	45%
Carbohydrates	168g	56%
Protein	7g	14%
Fat	26g	40%
Saturated Fat	16g	80%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	104mg	35%
Sodium	615mg	26%
Potassium	232mg	5%
Fiber	3g	12%
Sugar	140g	280%
Vitamin A	839IU	17%
Calcium	119mg	12%
Iron	3mg	17%