Chocolate Lavender Cake Recipe
User Reviews
4.5
4 reviews
Excellent
-
Prep Time
4 hrs
-
Cook Time
30 mins
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Total Time
4 hrs 30 mins
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Servings
8
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Calories
900 kcal
-
Course
Others
Chocolate Lavender Cake Recipe
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
For the lavender milk:
- 1/4 cup milk
- 2 tablespoons lavender dried, culinary
For the cake:
- 2 cups sugar
- 1 3/4 cups all-purpose flour 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 egg
- 1 cup milk 1% fat
- 1/2 cup vegetable oil
- 1 cup water boiling
- cocoa powder for dusting cake pans
- blackberries for garnish
- Edible Flowers for garnish
For the frosting:
- 6 cups powdered sugar
- 1 cup butter unsalted or vegan, 2 sticks
- 1/4 cup milk see above, lavender flavored
- 1 teaspoon vanilla extract
- Food Coloring purple, as desired
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
4 reviews
Excellent
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