Introduction

This Vanilla Lavender Cake with Dark Chocolate Ganache is a delightful dessert combining floral notes with rich chocolate. Perfect for special occasions or a cozy treat, it balances light, fragrant cake layers with a smooth, decadent topping.

Vanilla Lavender Cake with Dark Chocolate Ganache Recipe - Recipe Image

Ingredients

2 cups all-purpose flour
1 tablespoon vanilla extract
1 tablespoon dried culinary lavender
8 ounces dark chocolate, chopped
1 cup heavy cream

Instructions

Step 1: Preheat your oven to 350°F (175°C). Prepare two 8-inch cake pans by greasing and flouring them. In a bowl, combine the flour and dried lavender. Mix your cake batter adding vanilla extract, then fold in the lavender-flavored flour.
Step 2: Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Allow the cakes to cool completely before assembling.
Step 3: To make the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped dark chocolate in a bowl and let it sit for 2-3 minutes, then stir until smooth and glossy.
Step 4: Place one cake layer on a serving plate, spread a layer of ganache over it, then top with the second cake layer. Spread ganache evenly over the top and sides of the cake. Refrigerate slightly before serving to set the ganache.

Tips & Variations

For a stronger lavender flavor, steep the dried lavender in warm milk before adding it to the batter.
Use high-quality dark chocolate (70% cocoa or higher) for a richer ganache.
Add a touch of lemon zest to the batter for a fresh citrus twist.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. Leftover ganache can be kept in the fridge and gently reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Fresh lavender can be used, but it’s stronger and more aromatic, so use it sparingly—about half the amount of dried. Be sure to use culinary-grade lavender to avoid any bitterness.

How do I avoid a grainy ganache?

Make sure to chop the chocolate finely and pour the hot cream over it slowly. Stir gently until completely smooth. If it becomes grainy, warm it slightly over a double boiler while stirring to restore smoothness.

Vanilla Lavender Cake with Dark Chocolate Ganache Recipe

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4.4 from 113 reviews

A delicate and fragrant Vanilla Lavender Cake topped with a rich Dark Chocolate Ganache, combining floral notes with the deep flavor of chocolate for a sophisticated dessert.

Author: Kai
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Ingredients

2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
3 large eggs
1 tablespoon pure vanilla extract
2 teaspoons dried culinary lavender
1 cup buttermilk

Ganache Ingredients

8 ounces dark chocolate (60-70% cocoa), chopped
1 cup heavy cream

Instructions

Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a bowl, whisk together the flour, baking powder, baking soda, salt, and dried lavender. In a separate large bowl, cream the softened butter with sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in the vanilla extract.
Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix to keep the cake tender.
Bake the Cake Layers: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Make the Dark Chocolate Ganache: Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until just boiling. Pour the hot cream over the chocolate and let sit for 2 minutes. Stir gently until smooth and glossy. Allow the ganache to cool slightly to thicken.
Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of ganache on top. Place the second cake layer over it and use the remaining ganache to cover the top and sides of the cake evenly.
Chill and Serve: Refrigerate the cake for at least 1 hour to allow the ganache to set. Bring to room temperature before slicing and serving to enjoy the full flavor and texture.

Notes

Use culinary-grade dried lavender for best flavor and to avoid bitterness.
Ensure all ingredients are at room temperature for even mixing.
The cake can be stored in the refrigerator for up to 3 days in an airtight container.
Allow the cake to come to room temperature before serving to enhance flavor and texture.

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