Vanilla Lavender Cake with Dark Chocolate Ganache Recipe
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.
- 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
