Introduction

This Vanilla Lavender Cake with Dark Chocolate Ganache is a delightful blend of floral and rich flavors. Perfect for a special occasion or an elegant afternoon treat, it pairs the subtle aroma of lavender with smooth dark chocolate for an unforgettable dessert experience.

Vanilla Lavender Cake with Dark Chocolate Ganache Recipe - Recipe Image

Ingredients

2 ½ cups all-purpose flour
2 teaspoons vanilla extract
1 tablespoon dried culinary lavender
8 ounces dark chocolate, chopped
1 cup heavy cream
1 ½ cups granulated sugar
¾ cup unsalted butter, softened
4 large eggs
1 teaspoon baking powder
½ teaspoon salt

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
Step 2: In a medium bowl, whisk together the flour, baking powder, salt, and dried lavender.
Step 3: In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 5: Divide the batter evenly between the prepared pans and smooth the tops.
Step 6: Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans on a wire rack.
Step 7: While the cake cools, prepare the ganache by heating the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let sit for 2-3 minutes, then stir gently until smooth and glossy.
Step 8: Once the cakes are completely cool, place one layer on a serving plate and spread some ganache on top. Add the second cake layer and pour the remaining ganache over the top, allowing it to drip down the sides.
Step 9: Let the ganache set for about 30 minutes before slicing and serving.

Tips & Variations

For a more pronounced lavender flavor, gently grind the dried lavender before adding it to the batter.
Use white chocolate ganache for a sweeter, less intense chocolate flavor.
Add a teaspoon of lemon zest to the batter for a bright citrus note that complements the lavender.
If you can’t find culinary lavender, substitute with a teaspoon of lavender extract, but use sparingly to avoid bitterness.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. To keep the ganache smooth, bring the cake to room temperature before serving. You can also freeze the cake wrapped tightly in plastic wrap for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Fresh lavender has more moisture and a stronger flavor, which can affect the cake’s texture and taste. It’s best to use dried culinary lavender for consistent results.

How do I prevent the ganache from becoming grainy?

Use good quality chocolate and make sure the cream is hot but not boiling when poured over the chocolate. Stir gently until completely smooth to ensure a silky ganache.

Vanilla Lavender Cake with Dark Chocolate Ganache Recipe

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★★★★★

4.5 from 649 reviews

A delicate and fragrant Vanilla Lavender Cake topped with a rich Dark Chocolate Ganache, perfect for special occasions or an elegant dessert.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Ingredients

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
2 teaspoons dried culinary lavender
1 cup whole milk

Ganache Ingredients

8 ounces dark chocolate, chopped
1 cup heavy cream

Instructions

Prepare Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and dried lavender to incorporate evenly.
Combine Batter: Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
Bake 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. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make Chocolate Ganache: Place chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 2-3 minutes. Stir gently until smooth and glossy. Allow to cool slightly to thicken.
Assemble Cake: Place one cake layer on a serving plate. Pour and spread a layer of ganache on top. Place the second cake layer on top and cover the entire cake with the remaining ganache, smoothing with a spatula.
Chill and Serve: Refrigerate the cake for at least 30 minutes to set the ganache before serving. Slice and enjoy!

Notes

For best flavor, use dried culinary-grade lavender to avoid bitterness.
You can substitute heavy cream with coconut cream for a dairy-free ganache alternative.
Allow the cake to come to room temperature before serving for the best texture and flavor.
Store leftovers covered in the refrigerator for up to 3 days.

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