Vanilla Lavender Cake with Dark Chocolate Ganache Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
