Introduction

This Vanilla Lavender Cake with Dark Chocolate Ganache is a delightful treat combining floral notes with rich chocolate. Perfect for special occasions or a luxurious everyday dessert, it balances subtle lavender aroma with creamy ganache.

Vanilla Lavender Cake with Dark Chocolate Ganache Recipe - Recipe Image

Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
3 large eggs
1 cup unsalted butter, softened
2 teaspoons dried culinary lavender
2 teaspoons vanilla extract
6 ounces dark chocolate, chopped
¾ 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 dried lavender.
Step 2: Gradually add the flour to the wet mixture, mixing just until combined. Divide the batter evenly between two greased and floured 8-inch round cake pans.
Step 3: Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely on a wire rack.
Step 4: For the ganache, heat the cream in a small saucepan until it begins to simmer. Pour it over the chopped dark chocolate in a bowl and let sit for 5 minutes, then stir until smooth and glossy.
Step 5: Once the cakes have cooled, spread a layer of ganache on top of one cake layer. Place the second cake on top and cover the entire cake with the remaining ganache, smoothing it with a spatula.
Step 6: Refrigerate the cake for at least 30 minutes before serving to let the ganache set.

Tips & Variations

For a stronger lavender flavor, infuse the cream with lavender buds before making ganache, then strain.
Use white chocolate ganache for a sweeter, milder contrast to the lavender.
If you prefer fresh flavors, add a teaspoon of lemon zest to the batter.

Storage

Store the cake covered in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best texture. Leftover cake can be stored in an airtight container at room temperature for one day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Yes, but use less—about 1 teaspoon of finely chopped fresh lavender—to avoid overpowering the cake.

How do I make the ganache thicker or thinner?

For thicker ganache, use less cream; for thinner, add a bit more cream while heating to reach your desired consistency.

Vanilla Lavender Cake with Dark Chocolate Ganache Recipe

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4.6 from 111 reviews

This Vanilla Lavender Cake with Dark Chocolate Ganache is a delicate and fragrant dessert that combines the floral notes of lavender with classic vanilla cake, topped with a rich, silky dark chocolate ganache. Perfect for special occasions or an elegant afternoon treat, this cake offers a harmonious blend of flavors and a beautiful presentation.

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

Ingredients

Scale

Cake Ingredients

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 tbsp dried culinary lavender, finely ground
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup whole milk

Ganache Ingredients

8 oz dark chocolate (70% cocoa), finely chopped
1 cup heavy cream
1 tbsp unsalted butter (optional, for shine)

Instructions

Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
Mix dry ingredients: In a medium bowl, sift together the flour, baking powder, salt, and finely ground lavender. Set aside.
Cream butter and sugar: Using an electric mixer, beat the softened butter and sugar together on medium speed until light and fluffy, about 3-5 minutes.
Add eggs and vanilla: Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine wet and dry ingredients: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix each addition just until combined; avoid overmixing to keep the cake tender.
Bake cake layers: Divide the batter evenly between the prepared pans. Smooth the tops and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool cakes: Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.
Prepare ganache: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then gently stir until smooth and glossy. Stir in butter if using, to add shine and richness. Allow ganache to cool until it thickens slightly but is still pourable.
Assemble and frost the cake: Place one cake layer on a serving plate and spread a thin layer of ganache over the top. Add the second layer, then cover the entire cake with the remaining ganache, smoothing it with a spatula. Chill the cake briefly to set the ganache if desired.

Notes

Ensure the dried lavender is culinary grade to avoid bitterness.
Finely grind the lavender to distribute flavor evenly and avoid a gritty texture.
You can substitute buttermilk for whole milk for a tender crumb.
Ganache can be flavored with a splash of vanilla or a pinch of sea salt to enhance depth.
If you prefer a lighter frosting, whip the ganache once cooled for a fluffy texture.
Store the cake covered in the refrigerator and bring to room temperature before serving for optimal flavor.

Keywords: vanilla cake, lavender cake, dark chocolate ganache, floral dessert, elegant cake, homemade cake, baking recipe