Chocolate, Lavender and Cherry Cake

August 29, 2015Sew White

This is a very special cake. It combines my most favourite flavours of chocolate, lavender and cherry in a gorgeous show stopper of a cake perfect for special occasions and lovely for afternoon tea.

Sew White chocolate lavender and cherry cake recipe 1

It is a beauty of a cake! It is the first three tiered cake I have done, apart form Madeira cake, and it is so easy I am definitely converted from two to three tiers. I just need to find a tall air tight cake tin to store them in.

Sew White chocolate lavender and cherry cake recipe 2

Chocolate, Lavender and Cherry Cake
Author: Sisley White
Prep time:
Cook time:
Total time:
  • Cake
  • 300g unsalted butter
  • 300g golden caster sugar or lavender sugar. If you don’t have lavender sugar add one tablespoon of ground edible lavender to regular caster sugar. I use a pestle and mortar.
  • 100g dark chocolate
  • 6 large eggs
  • 220g self raising flour
  • 1½ teaspoons of baking powder
  • 100g cocoa powder
  • Filling
  • 225g unsalted butter
  • 450g icing sugar
  • 1 teaspoon of vanilla extract
  • 5 tablespoons of milk (you might less or more)
  • 280g dark chocolate
  • edible lavender to decorate
  • cherry jam
  1. Method
  2. You will need three 8inch cake tins, greased and lined.
  3. Preheat the oven to 180ºC/ 160ºC fan.
  4. Melt the chocolate over hot water or in short bursts in the microwave.
  5. Cream together butter, sugar and lavender until light and fluffy.
  6. When the chocolate is cool to touch add it to the mix.
  7. Add the eggs one at a time and mix well.
  8. (-If you want to add a few cut up fresh cherries add them now but make sure they aren’t too juicy.)
  9. Sieve the flour, cocoa, salt and baking powder in to a bowl and then fold it in to the mix gently.
  10. Divide the mix between the three tins and bake for 20-25 minutes.
  11. Allow to cool in the tins for a bit before leaving to cool fully on wire rack.
  12. Make the delicious buttercream!
  13. Melt the chocolate and set aside to cool.
  14. In a stand mixer or with a hand mixer cream together the butter, icing sugar, vanilla and milk. Give it a good mix for 3 minutes and it will be super creamy and smooth
  15. Add the melted, now cooled, chocolate and mix in.
  16. When the cakes are cold, sandwich them together with a layer of cherry jam and then the chocolate buttercream.
  17. On the top tier cover it with a gorgeous layer of buttercream and a sprinkling of edible lavender. Don’t add too much as it is pretty strong.
  18. Serve with fresh fruit and enjoy.
It will last about three days in an airtight container in a cool place.

I decorated it and served it with strawberries which really complimented the lavender, chocolate and cherries. I love fresh fruit with cake.

I cut a 6 inch circle from greaseproof paper and placed it top. Once I had added the lavender I removed it to get the lovely outline of edible lavender.

Sew White chocolate lavender and cherry cake recipe 3

Inspired to bake with edible lavender? Check out these gorgeous bakes.
Lavender and Honey Cake by Supper in the Suburbs
Chocolate Lavender Parfait by Tin and Thyme

Chocolate Lavender cake by Tin and Thyme


  • nazima

    August 30, 2015 at 8:50 pm

    what an incredibly pretty cake! this looks stunning. – love the glossy ganache. I love the neat tiers you have here Sisley.

    1. Sew White

      August 31, 2015 at 5:00 pm

      Thank you so much Nazima, I’m still very surprised they were so neat. It’s a first for me 🙂

  • Lucy @ BakingQueen74

    August 30, 2015 at 9:00 pm

    This cake looks so pretty Sisley, and I love the combination of flavours you’ve used. Definitely a showstopper here!

    1. Sew White

      August 31, 2015 at 4:58 pm

      Thank you Lucy. It’s nice to make something which stood so proudly in the middle of the table.

  • Tracy

    August 31, 2015 at 10:50 am

    That’s beautiful. Don’t worry about finding a bigger tin – just use it as an excuse to eat it more quickly 😉

    1. Sew White

      August 31, 2015 at 4:55 pm

      That’s my kind of thinking! 🙂

  • Emily

    August 31, 2015 at 8:32 pm

    How pretty! I’m so intrigued by this flavour combination xx

    1. Sew White

      September 5, 2015 at 3:35 pm

      It was very good. It seemed very grown up and would work so well as a proper afternoon tea!

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