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Chocolate Blueberry Lavender Cake Recipe

Chocolate Blueberry Lavender Cake Recipe
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★★★★★

4.8 from 14 reviews

Indulge in the rich flavors of this decadent Chocolate Blueberry Lavender Cake, featuring layers of moist chocolate cake filled with blueberry preserves and topped with a silky chocolate frosting, all enhanced with a hint of floral lavender and delicate edible blooms.

Ingredients

Scale

For the Chocolate Cake:

  • 1 3/4 cups (220g) all-purpose flour
  • 3/4 cup (65g) unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups (400g) granulated sugar
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240ml) hot coffee or water

For the Chocolate Frosting:

  • 1 cup (225g) unsalted butter, softened
  • 2 1/2 cups (300g) powdered sugar
  • 1/2 cup (40g) cocoa powder
  • 1 tsp vanilla extract
  • 3–4 tbsp heavy cream or milk

For the Filling:

  • 1 cup blueberry preserves or compote
  • 1/2 tsp dried culinary lavender (optional)
  • 1/2 tsp lemon zest (optional, for freshness)

For the Ganache Drip:

  • 1/2 cup (120ml) heavy cream
  • 100g dark chocolate, chopped

    • Toppings:

    • Fresh blueberries
    • Chocolate curls or shards
    • Edible flowers (lavender, rose petals, violets)
    • Optional: piped chocolate buttercream for rosettes

Instructions

  1. Bake the Cake Layers: Preheat oven to 350°F (175°C). Grease and line two or three 8-inch round or square pans. In a large bowl, sift flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk sugar, eggs, buttermilk, oil, and vanilla. Gradually add the wet ingredients to the dry mixture. Stir in the hot coffee last to create a thin batter. Pour into pans and bake 28–32 minutes or until a toothpick comes out clean. Let cool completely.
  2. Make the Frosting: Beat butter until fluffy. Add powdered sugar, cocoa powder, and vanilla. Add cream one spoon at a time until smooth and spreadable.
  3. Prepare the Ganache: Heat cream until just steaming. Pour over chopped chocolate. Let sit 2 minutes, then stir until glossy. Cool to thicken slightly before dripping.
  4. Assemble the Cake: Spread a layer of frosting on the first cake layer. Spoon blueberry preserve (mixed with lavender and lemon zest if desired) over frosting. Repeat layers, ending with a smooth layer of frosting on top and sides.
  5. Decorate: Drizzle cooled ganache over the top edges. Top with fresh blueberries, piped chocolate rosettes, and sprigs of fresh or candied lavender. Garnish with chocolate shards and edible flowers for a romantic finish.

Notes

  • You can steep the lavender in the hot cream for the ganache for extra flavor.
  • Use organic, food-safe flowers for garnish.
  • Refrigerate the cake for up to 3 days in an airtight container.

Nutrition

Keywords: Chocolate Blueberry Lavender Cake, Chocolate Cake, Blueberry Cake, Lavender Cake, Dessert Recipe

Find it online: https://maicook.com/chocolate-blueberry-lavender-cake-recipe/