Vanilla Lavender Cake with Dark Chocolate Ganache Recipe

Introduction

This Vanilla Lavender Cake with Dark Chocolate Ganache is a delicate and elegant dessert that combines floral notes with rich chocolate. Perfect for special occasions or a sophisticated treat, it’s both simple and impressive.

Ingredients

• 2 ½ cups all-purpose flour
• 1 tablespoon vanilla extract
• 1 tablespoon dried culinary lavender
• 8 ounces dark chocolate
• 1 cup heavy cream
• 1 ½ cups sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup milk
• 2 teaspoons baking powder
• ½ teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Step 2: In a bowl, whisk together flour, baking powder, salt, and dried lavender.
3. Step 3: In a separate large bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
4. Step 4: Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
5. Step 5: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cakes cool completely.
6. Step 6: For the ganache, heat the cream in a small saucepan until it just begins to simmer. Pour over chopped dark chocolate in a heatproof bowl. Let sit for a few minutes, then stir until smooth.
7. Step 7: Place one cake layer on a serving plate and spread a layer of ganache over it. Top with the second cake layer and cover the entire cake with the remaining ganache.
8. Step 8: Let the ganache set before slicing and serving.

Tips & Variations

• Use culinary-grade lavender to avoid bitterness and ensure a pleasant floral flavor.
• If you prefer a lighter frosting, try whipped cream infused with a hint of lavender instead of ganache.
• Chill the ganache slightly for a thicker, more spreadable consistency, or warm gently to pour as a glaze.

Storage

Store the cake covered at room temperature for up to two days or refrigerate for up to five days. Bring the cake to room temperature before serving for the best texture and flavor. Ganache may firm up when chilled; letting the cake sit out briefly will soften it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute fresh lavender for dried?

Fresh lavender is more potent and contains moisture, so it’s best to use dried culinary lavender to avoid affecting the cake’s texture and flavor balance.

How do I prevent the ganache from seizing?

Make sure the cream is hot but not boiling when poured over the chocolate, and stir gently until smooth. Avoid introducing any water or steam during the process.

Vanilla Lavender Cake with Dark Chocolate Ganache Recipe

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4.8 from 106 reviews

A delicate and aromatic Vanilla Lavender Cake topped with a rich and velvety Dark Chocolate Ganache, perfect for those who enjoy floral notes combined with deep chocolate flavors. This elegant dessert offers a tender crumb infused with vanilla and lavender buds, complemented by a smooth ganache for a luxurious finish.

• Author: Elias
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 1/2 cups all-purpose flour
• 1 tbsp dried culinary lavender buds
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 tbsp pure vanilla extract
• 1 cup whole milk

Ganache Ingredients

• 8 oz dark chocolate (70% cocoa), chopped
• 1 cup heavy cream

Instructions

1. Prepare the Lavender Infusion: In a small saucepan, warm the milk gently with the dried lavender buds. Let it steep for 15 minutes off heat, then strain to remove the lavender buds, preserving the infused milk for the cake batter.
2. Make the Cake Batter: In a medium bowl, sift together flour, baking powder, and salt. In a separate large bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then stir in vanilla extract. Alternately add the flour mixture and lavender-infused milk to the batter, beginning and ending with the flour mixture, mixing just until combined.
3. Bake the Cake Layers: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool completely in pans before turning out.
4. Prepare the Dark Chocolate Ganache: Place chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Stir gently until smooth and glossy. Let ganache cool slightly to thicken to a spreadable consistency.
5. Assemble the Cake: Place one cake layer on a serving plate and spread a thin layer of ganache on top. Place the second cake layer on top, then pour and spread the remaining ganache evenly over the top and sides of the cake. Allow the ganache to set before slicing and serving.

Notes

• Use culinary-grade dried lavender to avoid bitterness and ensure safety.
• Be careful not to overheat the milk when infusing lavender to preserve delicate flavor without extracting bitterness.
• Dark chocolate ganache can be chilled briefly if too soft to spread.
• Store cake refrigerated and bring to room temperature before serving for best taste and texture.

Keywords: Vanilla lavender cake, dark chocolate ganache, floral cake, baked dessert, chocolate ganache cake