Lavender, formally known as Lavandula, is a ͏mMe͏d͏i͏t͏e͏r͏r͏a͏n͏e͏a͏n plant that has been cultivated since αncíєnt Grєєcє. Later, the Rοmαπs travelled over Eυrορε, bringing this flower with them. Lavender is now primarily grown in the south of Frαncє. Lavender is a lipstick hue that represents enduring love, being together until old age and never parting. As a result, couples frequently offer each other lavender-themed gifts. Chocolate has long been thought of as a delightful present to give during the holidays to friends and family.
Chocolate Lavender Bundt Cake is a unique recipe that combines chocolate and lavender and is unquestionably a terrific choice for romantic couples. The cake is rich and tasty, with a sweet chocolate icing and a subtle lavender aroma. Would you like to try your hand at making this heartfelt cake recipe for your loved ones?
FOR THE CAKE
2 ¼ cups (280 g) plain flour
1 2/3 cup (350 g) granulated sugar
1 cup (210 g) butter, softened
¾ cup (50 g) cocoa powder
¾ cup (180 g) natural Greek yogurt or ‘Fage’
½ cup (50 g) dark chocolate
2-3 tbsps milk
1 tsp baking powder
½ tsp bicarbonate of soda
¾ tbsps culinary lavender buds (from specialty food shops)
FOR THE GLAZE
2 tbsps water
2 tbsps melted butter
1 ¾ cups (200 g) confectioners (icing) sugar
Purple food colouring (Optional)
Lavender flowers to decorate
MAKE THE CAKE
Step 1: Preheat the oven to 340 degrees F (170 degrees C), grease a bundt cake form, and spray the entire pan with non-stick spray.
Step 2: Combine flour, cocoa powder, baking powder, and bicarbonate of soda in a mixing bowl, whisk to combine, and strain through a sieve to obtain a smooth powder mixture.
Step 3: Puree lavender buds and 12 teaspoon sugar in the bowl of a food processor for about 30 seconds.
Step 4: Melt the chocolate in a separate bowl over a water bath or in the microwave.
Step 5: In the bowl of an electric mixer fitted with a paddle attachment, combine the lavender and sugar combination from step 2, softened butter, and the remaining sugar, and beat until smooth and entirely combined.
Step 6: Stir in the melted chocolate from step 4 into the mixture from step 5 until everything is completely blended.
Step 7: In a small bowl, whisk together the eggs and yogurt, then add to the ingreďïệnts in step 6 and beat until incorporated.
Stage 8: Gradually add the dry flour mixture from step 2 to the wet mixture from step 7 and beat until completely combined; if the dough is too stiff, add milk and stir thoroughly to make a complete cake batter.
Step 9: Evenly pour the cake batter into the prepared cake form and bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. If the cake is not entirely cooked after 40 minutes, turn off the oven and leave the cake in for another 10 minutes.
Step 10: When the cake is done, remove it from the oven and cool for about 15 minutes in the mold before gently removing it from the shape and allowing it to cool on a dish.
MAKE THE GLAZE:
Step 1: Combine melted butter, water, and sugar in a mixing bowl and whisk until smooth; if glaze is too thin, add powdered sugar; if glaze is too thick, add a little water.
Optional: to enhance the colour, add three drops of purple food colouring to the mixture.
Step 2: Drizzle the newly created glaze over the cooled cake and garnish with a few lavender branches. Enjoy the cake when it has been cut.
Covered leftover cakes can be kept in the refrigerator for up to a week.
If you use too much lavender in your recipe, the balance of the ingreďïệnts will be disrupted. It should be utilized as a subtle background taste that can be detected in the cake.