Lately, I have been craving rich, yummy comfort foods. Especially sweet ones! I’m currently trying to break that habit because my jeans don’t really like it, but man! do I love a good slice of cake or decadent pastry. And my passion for baking has only shown itself more in the past few weeks.
I wanted to share this recipe because is a refreshing take on the typical chocolate cake, but it’s also very moist and indulgent. Kudos go to my daughter, or this recipe would have never been born- so it’s named after her. She requested a chocolate butterfly cake a while back, which I obliged with this recipe. However, her cake was slathered with vanilla buttercream and then decorated with a trillion sprinkles.
After making her cake, I started thinking about ways I could make it again, but in a more sophisticated, simple, and elegant way. I have also been trying to use as many unexpected herbs in my cooking as possible, recently. While chocolate and vanilla are classic flavors (and what my daughter picked), I wanted a twist and ultimately decided to add lavender.
I also made a large batch of lavender lemonade to serve with it. YUM! Which my husband eventually turned into a cocktail with gin and ginger beer. Basically, we’ve been living in a lavender heaven!
In my opinion, this is a wonderful cake to bring to a spring or summer gathering or share with family on a special occasion. However, in my case this was just for fun, and I ended up sharing it with my sister-in-law and family. I was glad they loved it- enough to even enjoy it for breakfast! Haha! ( I apologize for not having more photos!)
If you decide to try this out, I truly hope it brings you as much happiness as I had making it.
3 cups flour
2 cups granulated sugar
1/2 cup cocoa powder
1/2 tsp salt
1 Tbsp baking soda
1 cup buttermilk
1 cup cooking oil (I used coconut)
1/2 cup hot water
1 Tbsp vanilla
1 pkt instant chcolate pudding
1/2 cup sour cream
1/2 cup heavy cream
1 tbsp dried lavender buds
2 1/2 cups powdered sugar
1 tbsp lemon juice
Preheat oven to 350°F. For the Cake, mix all dry ingredients, by hand or in a mixer. In a separate bowl, combine pudding mix, eggs, buttermilk, water, oil and 1 tablespoon vanilla. In large mixer bowl, combine dry ingredients and wet, by slowly pour in the wet ingredients while whisking with electric mixer on low/medium speed for up to 2 minutes. Stir in sour cream. Pour into greased bundt pan.
Bake on 350° for 50-60 minutes. Cool in pan 20-30 minutes. Invert cake onto wire rack or plate. Cool completely.
Meanwhile, for the glaze, Bring cream just to a simmer, stirring occasionally, in a small saucepan over medium. Remove from heat, and stir in dried lavender; let stand 10-15 minutes.
Pour lavender milk through a fine wire-mesh strainer into a bowl, and cool completely, about 20 minutes.
Whisk together powdered sugar, salt, 1/4-1/2 of the lavender milk, and 1 Tbsp. fresh lemon juice. Whisk in up to 2 teaspoons lemon juice, 1 teaspoon at a time, until desired consistency is reached. (However, because I didn’t want the lemony taste to take away from the lavender I ended up adding a little bit of water instead, to thin out the glaze. Don’t add so much water, though, that you dilute the taste or make your glaze so thin it sinks into the cake.)
Sprinkle with dried lavender buds, if desired. Enjoy!
Hopefully you whip this up, post a picture, and tag me on social media @lone_birch.