Sew White’s Chocolate, Lavender and Raspberry Cake
I had the idea for this cake the other day while thinking about a bar of lavender dark chocolate I had been given as a present a few years ago. I wanted to see if I could make a cake with the similar flavours.
To my surprise it’s worked! This cake tastes amazing and my family said it is the BEST cake I have ever made. This would make a great celebration cake. If you double the chocolate ganache recipe you could cover the whole cake and then decorate with fresh raspberries.
This recipe is a variation on a Victoria Sponge and it is very easy to whip up. It is a fragile cake though so when you turn it out of the tin be careful. Next time I might make a deep cake and cover it with the ganache rather than sandwich two together. I would also decorate it with raspberries.
200g unsalted butter
150g dark chocolate (you can use milk if you prefer)
4 large eggs
3 teaspoons of edible dried lavender
200g caster sugar
180g Self Raising Flour
25g cocoa powder
half a teaspoon of baking powder
200g dark chocolate
200ml of double cream
teaspoon of butter
-Preheat the oven to 180 degrees (fan 160 degrees)
-Grease and line two 20cm/8in tins (You can make one deep cake instead)
-Melt the chocolate and butter together in a bowl over hot water. Don’t let the bottom of the bowl touch the water or the chocolate and butter will cook. Stir regularly to combine the butter and chocolate.
-Once it is combined and fully mixed in remove from the heat and allow to cool (If it’s not cool when you add the eggs they will cook too quickly. I left it for 5-10mins until it was slightly cool to the touch)
-Using a pestle and mortar grind up the dried lavender and add it to the sugar. Stir it in.
-Lightly whisk in the eggs and sugar to the chocolate and butter mixture until well combined.
-Gently fold in the flour, baking powder and cocoa powder
-Gently fold in the raspberries.
-Divide the mixture in to the two pans and pop them in the oven for 20-25 minutes. Use a cake tester to see the cake is cooked.
-When the cakes comes out of the oven allow them to cool in the tins as they will be firm enough to handle when they are cold.
-While the cake is cooking make the ganache as it takes a while to set.
-Melt the chocolate, butter and double cream together in a bowl over hot water, stirring to help it combine.
-Take off the heat and allow to cool and start to set. It should take a while for it to set to a good consistency to spread on the cake. If it sets too much you can put it back over hot water to melt it back down.
Sandwich the two cakes together and enjoy!
Butter and chocolate so shiny!
Grinding up the lavender. One of the best smells in the world!
The ground lavender in the sugar
Whisk in the eggs and sugar
Fold in the flour
Fold in the raspberries
Ready for the oven
I love the dimples made by the raspberries
Out of the tin when cool
Ganache on one half ready for the top half.
The finished cake. A gorgeous beast of a chocolate cake. A lovely slightly pink tone to it from the raspberries.
Sliced and ready to eat with a few fresh raspberries.