Blueberry Chocolate Lavender Dream Cake for Your Sweetest Moments

This Blueberry Chocolate Lavender Dream Cake celebrates indulgent flavors that enchant the senses, perfect for special occasions.

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Prep Time 30

Cook Time 35

Cooling Time 30

Total Time 1 35

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups all-purpose flour Can use whole wheat pastry flour for added nutrition.
3/4 cups unsweetened cocoa powder Choose high-quality cocoa for best results.
2 teaspoons baking powder For a light, airy cake.
1 teaspoon baking soda Necessary for perfect texture.
1/2 teaspoon salt Enhances overall flavor.
1 1/2 cups granulated sugar Feel free to reduce for a lighter touch.
1/2 cup vegetable oil Can use unsweetened applesauce for a healthier twist.
3 large eggs Well-beaten for best aeration.
2 teaspoons vanilla extract Almond extract can be a nutty alternative.
1 cup buttermilk Mix regular milk with a splash of lemon juice as a substitute.
1 cup strong brewed coffee Hot water or milk can replace this if needed.
1 tablespoon dried culinary lavender Finely ground for better incorporation.
2 cups fresh blueberries Thaw frozen blueberries before using for compote.

For the Blueberry Compote

1/2 cup sugar Adjust according to your taste preferences.
1 tablespoon lemon juice Can skip this if you don’t have it.
2 tablespoons cornstarch Dissolve in a little water to prevent clumping.

For the Ganache

1 cup heavy cream Coconut milk can be a dairy-free alternative.
1 cup dark chocolate chips Always choose high-quality for the best ganache!
2 tablespoons unsalted butter Optional, but recommended for a luxurious finish.

For Decoration

1 cup fresh blueberries Use generously for presentation.
1/4 cup edible lavender flowers For garnishing.
1/2 cup chocolate shavings Enhances presentation.

Equipment

Oven
Mixing bowls
Saucepan
Electric mixer
measuring cups
measuring spoons
3 x 9-inch cake pans

Method

Instructions

Preheat the oven to 350°F (175°C) and prepare three 9-inch cake pans with grease and parchment.
Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
Mix sugar and oil in a large bowl, then add eggs one at a time. Stir in vanilla extract.
Infuse buttermilk with ground lavender for 5 minutes. Combine this with dry ingredients and coffee.
Divide batter among pans and bake for 30-35 minutes. Let cakes cool for 10 minutes in pans.
In a saucepan, combine blueberries, sugar, and lemon juice. Simmer for 5-7 minutes, thicken with cornstarch.
Heat heavy cream, steep lavender for 5 minutes, then mix with dark chocolate chips until smooth.
Assemble the cake by layering with blueberry compote and topping with lavender ganache.
Let the cake set for 30 minutes, decorate, and enjoy!

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 55gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 5IUVitamin C: 10mgCalcium: 3mgIron: 10mg

Notes

Ensure cake layers cool completely before assembly to maintain structure. Use high-quality ingredients for best results.

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