Introduction

This Vanilla Lavender Cake with Dark Chocolate Ganache is a delightful dessert that combines floral notes with rich chocolate. Perfect for special occasions, its elegant flavors are sure to impress your guests.

Vanilla Lavender Cake with Dark Chocolate Ganache Recipe - Recipe Image

Ingredients

2 ½ cups all-purpose flour
1 ¾ cups granulated sugar
4 large eggs
1 cup unsalted butter, softened
2 tablespoons dried culinary lavender
1 tablespoon vanilla extract
8 ounces dark chocolate, chopped
1 cup heavy cream

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract and lavender, mixing gently.
Step 2: Sift the flour and gradually fold it into the wet ingredients until combined. Divide the batter evenly between two greased cake pans and bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool completely.
Step 3: To prepare the ganache, heat the cream in a saucepan until it just begins to simmer. Pour it over the chopped dark chocolate in a bowl and let sit for 5 minutes. Stir until smooth and glossy. Allow to cool slightly to thicken.
Step 4: Place one cake layer on a serving plate and spread a layer of ganache on top. Add the second cake layer, then cover the entire cake with the remaining ganache. Chill briefly if needed to set the ganache before serving.

Tips & Variations

For a stronger lavender flavor, infuse the butter with lavender by warming it gently before creaming with sugar.
Substitute dark chocolate with milk chocolate for a sweeter ganache.
Sprinkle edible lavender buds on top for a pretty garnish and extra aroma.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. Ganache can be gently rewarmed if it firms up too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Yes, but use less fresh lavender than dried, as its flavor is more potent. Roughly one tablespoon of fresh lavender buds should suffice.

Is it possible to make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but be sure it includes xanthan gum for structure. Baking times may vary slightly.

Vanilla Lavender Cake with Dark Chocolate Ganache Recipe

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★★★★★

4.9 from 593 reviews

This Vanilla Lavender Cake with Dark Chocolate Ganache is an elegant and fragrant dessert perfect for special occasions. The delicate floral notes of lavender infuse the moist vanilla cake, while the rich dark chocolate ganache adds a luscious and smooth finish, creating a perfect balance of flavors and textures.

Author: Ella
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: French

Ingredients

Scale

Cake Ingredients

2 ¾ cups all-purpose flour
2 teaspoons dried culinary lavender buds
2 ½ teaspoons baking powder
¼ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
1 cup whole milk

Ganache Ingredients

8 ounces dark chocolate, finely chopped (70% cocoa)
1 cup heavy cream
1 tablespoon unsalted butter, room temperature (optional for shine)

Instructions

Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, dried lavender, baking powder, and salt. In a large bowl, cream the softened butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
Bake the Cake Layers: Divide the batter evenly between two greased and floured 9-inch round cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to wire racks to cool completely.
Prepare the Ganache: Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate and let sit for 2-3 minutes to melt. Gently stir the mixture until smooth and glossy. Optionally, stir in 1 tablespoon of butter for extra shine and richness. Allow the ganache to cool and thicken slightly at room temperature before using.
Assemble and Frost the Cake: Once the cake layers have cooled completely, place one layer on a serving plate. Spread or pour a portion of the ganache over the top. Place the second layer on top and cover the entire cake with the remaining ganache. Use a spatula to smooth the ganache evenly around the cake. Let the cake set for about 30 minutes before slicing.

Notes

Use dried culinary lavender, not lavender from florists, to ensure it is safe for consumption.
For a stronger lavender flavor, lightly crush the lavender buds before adding to the batter.
If the ganache is too runny, refrigerate it for 10-15 minutes to thicken before frosting.
Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Let refrigerated cake come to room temperature before serving for best flavor and texture.

Keywords: Vanilla Lavender Cake, Dark Chocolate Ganache, Floral Cake, Elegant Dessert, Chocolate Frosting, Lavender Cake Recipe