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Blueberry Lavender Chocolate Cake

A rich chocolate cake infused with subtle lavender and studded with juicy blueberries, finished with silky chocolate ganache.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 380

Ingredients
  

Chocolate Cake Batter
  • 2 cups all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1.5 cups sugar
  • 0.5 cup unsalted butter softened
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1 cup milk infused with lavender
  • 1 cup fresh blueberries
Chocolate Ganache
  • 1 cup dark chocolate chopped
  • 0.5 cup heavy cream

Equipment

  • Mixing bowls
  • Cake pans
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line cake pans with parchment paper.
  2. Steep dried lavender in warm milk for 10 minutes, then strain.
  3. Whisk flour, cocoa powder, baking powder, baking soda, and salt.
  4. Cream butter and sugar until fluffy. Add eggs and vanilla.
  5. Alternate adding dry ingredients and lavender milk to batter.
  6. Fold in blueberries lightly coated in flour.
  7. Bake 30–35 minutes until a toothpick comes out clean.
  8. Prepare ganache and assemble cake once cooled.

Notes

Use culinary-grade lavender only for best flavor.