Vanilla Lavender Cake with Dark Chocolate Ganache Recipe
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.
- 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
