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Chocolate Lavender Cake

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Adapted from


Lavender is awesome. Chocolate is awesome. This cake smells heavenly when it's baking--like calming flowers with an edge of chocolatey sweetness.

I gave it to the girl that used to live at my house, and she said it was the best cake she'd ever tasted.

Ingredients You'll Need

3/4 cup milk
2 tbsp. dried lavender
3/4 cup butter, softened
1 1/2 cups sugar
2 tsp. baking powder
1/4 tsp. salt
6 egg whites
3 tsp. vanilla extract
1/2 cup cocoa
1 3/4 cups all-purpose flour
1/3 cup dried lavender
1 1/2 cups sugar
2 1/2 cups water


Preheat oven at 350 degrees.

Bring milk and lavender to a boil in a small saucepan.

Let steep.


Discard lavender.

Set milk aside.

Cream butter and sugar, then add lavender milk, baking powder, salt, egg whites, and vanilla extract; stir.

Blend in cocoa and flour.

Pour into 2 greased 9-inch cake pans. Bake 30-35 minutes.

Let cool.

For Syrup:

Combine lavender, sugar, and water in small saucepan.

Bring to boil.

Boil until syrup thickens.

Cool and strain.

Discard lavender.

Cake Assembly:

Level each cake by carving off extra on top. With a pastry brush (or spoon) coat each layer with 1/2 cup to 3/4 cup lavender syrup.

Let cake soak up syrup.

Top one layer with fudge icing, then assemble one layer on top of another; ice in more fudge. Decorate any way that's pretty. :)

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