Sew White’s Chocolate, Lavender and Raspberry Cake

May 10, 2013Sew White

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.

Sew White's Chocolate, lavender, raspberry cake

 

Ingredients

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
180g raspberries

Ganache
200g dark chocolate
200ml of double cream
teaspoon of butter

Method

-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!

Sew White's Chocolate, lavender, raspberry cake 1

Grinding up the lavender. One of the best smells in the world!

Sew White's Chocolate, lavender, raspberry cake2

The ground lavender in the sugar

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Whisk in the eggs and sugar

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Fold in the flour 

Sew White's Chocolate, lavender, raspberry cake 5

Fold in the raspberries 

Sew White's Chocolate, lavender, raspberry cake 6

Ready for the oven

Sew White's Chocolate, lavender, raspberry cake 7

I love the dimples made by the raspberries 

Sew White's Chocolate, lavender, raspberry cake 8

Out of the tin when cool

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Chocolate ganache

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Ganache on one half ready for the top half.

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The finished cake. A gorgeous beast of a chocolate cake. A lovely slightly pink tone to it from the raspberries.

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Sliced and ready to eat with a few fresh raspberries.

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Happy Baking!

2 Comments

  • Smart Cookie Sam

    May 13, 2013 at 3:55 pm

    Wow, this cake looks utterly scrummy! I’ve never baked with lavender before. The lavender on the bushes in my garden ends up in bags being dried out but I must have a go at this. x

    1. SewWhite

      May 13, 2013 at 4:55 pm

      Lavender is one of the nicest smells in the world ever! The taste is subtle in the cake but it is really strong in the after taste. It’s weird as I wasn’t sure if I was smelling it or tasting it. Very interesting! Make sure you use edible lavender.

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