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Blueberry Chocolate Lavender Dream Cake

Indulge in Blueberry Chocolate Lavender Dream Cake Magic

Discover the Blueberry Chocolate Lavender Dream Cake, a luxurious dessert that combines chocolate, lavender, and blueberries.
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 2 cups All-Purpose Flour Substitute with whole wheat pastry flour for added fiber.
  • 3/4 cup Unsweetened Cocoa Powder High-quality cocoa yields the best taste.
  • 1 tbsp Baking Powder Ensures the cake rises properly.
  • 1 tsp Baking Soda Precise measurements prevent a dense texture.
  • 1/2 tsp Salt Enhances flavor, crucial for balancing sweetness.
  • 1 cup Granulated Sugar Reduce by ¼ cup if you prefer a less sweet cake.
  • 1/2 cup Vegetable Oil Can be replaced with unsweetened applesauce to reduce fat.
  • 3 large Eggs Use room temperature eggs for better mixing.
  • 2 tsp Vanilla Extract Opt for pure extract for the finest results.
  • 1 cup Buttermilk Substitute with 1 cup milk mixed with 1 tbsp lemon juice if needed.
  • 1 cup Strong Brewed Coffee Can swap with hot water or milk.
  • 1 tbsp Dried Culinary Lavender (Ground) Finely grind to incorporate smoothly.
For the Blueberry Compote
  • 2 cups Fresh Blueberries Frozen berries can work if thawed and drained.
  • 1/2 cup Sugar Balances the tartness of the blueberries.
  • 2 tbsp Lemon Juice Brightens and enhances the compote's flavor.
  • 1 tbsp Cornstarch Mix with water to avoid clumping.
For the Lavender Chocolate Ganache
  • 1 cup Heavy Cream Coconut milk works for a dairy-free version.
  • 8 oz Dark Chocolate Chips Use high-quality chocolate for optimum results.
  • 2 tbsp Unsalted Butter Optional but recommended for better texture.
For Decoration (Optional)
  • 1 cup Fresh Blueberries Perfect for topping and adding visual appeal.
  • 1/4 cup Edible Lavender Flowers A delicate touch for garnish.
  • 1/4 cup Chocolate Shavings An elegant touch to elevate your cake presentation.

Equipment

  • 9-inch cake pans
  • Mixing bowls
  • Whisk
  • Spatula
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease three 9-inch cake pans with butter or non-stick spray, lining the bottoms with parchment paper.
  2. In a large bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix sugar and oil, then add eggs and vanilla extract.
  3. Combine buttermilk with ground lavender and let it steep for 5 minutes before adding it to the wet mixture, alternating with the dry ingredients. Stir in cooled brewed coffee until smooth.
  4. Divide the batter evenly among the three prepared pans and bake for 30-35 minutes until a toothpick comes out clean. Allow cooling for 10 minutes before transferring to a wire rack.
  5. In a saucepan, combine blueberries, sugar, and lemon juice, stirring until softened. Mix cornstarch with water and incorporate, cooking until thickened.
  6. Heat heavy cream until simmering, steep dried lavender for 5 minutes, then strain. Pour over chocolate chips, mix until smooth, and optionally add unsalted butter.
  7. Assemble the cake by layering with blueberry compote between each layer, topping with ganache and allowing it to set for 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 300IUVitamin C: 4mgCalcium: 50mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 5 days. Wrap layers in plastic wrap to keep them moist.

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