I have been wanting to make a chocolate and lavender cake since last autumn when faced with a huge crop of lavender but never seemed to have the right excuse…what better reason than because it’s Mother’s Day on Sunday and I have this beautiful new glass dome and plate to show off that I have been sent from Not on the high street. I cannot fail to go onto their website and not spend hours swooning over the products on offer which you really don’t find on the high street whether it be a personalised sign for newly weds, beautiful book ends or an unusual milk jug. The trouble is there are so many things I like, which come from hundreds of unique shops, that I just can’t decide what to choose. Anyway, I have wanted a cake dome for absolutely ages to elegantly keep cakes covered and now I have one. Voila!
Handmade this glass dome is perfect for displaying cakes, biscuits, scones or even fruit. I love it and it is now a permanent centre piece on our kitchen table. It feels sturdy and is easy to keep clean. The medium size plate is 25cm in diameter, as above, and costs £52. So, it is a real treat but would make a beautiful present for any home lover. It is also available in a larger size which has a plate diameter of 33cm.
Anyway, this is a very chocolatey cake with just a hint of lavender. You could make a lavender syrup and drench the cake with it before you cover in icing or infuse the milk for the icing in lavender if you want a stronger taste. It is an acquired taste but one my children obviously love because there are two slices of the cake left…. oops, it didn’t make it to Mother’s Day!
- 125g butter
- 125g caster sugar
- 150g self raising flour
- 200g plain chocolate
- 3 eggs, separated
- 2 tbsp water
- 1 tsp baking powder
- 2 tbsp lavender flowers, fresh or dried
For the icing
- 120g butter
- 60g cocoa powder
- 6 tbsp milk
- approx 400g icing sugar ( depends how thick you want it)
- Blitz the caster sugar and the lavender flowers in a food processor. Sieve the sugar into a bowl and discard any flowery bits left in the sieve. Enjoy the aroma!
- Grease and line a deep 20cm cake tin and preheat the oven to 180•C/gas mark 4/350•F
- Put the chocolate, butter & water into a heatproof bowl and place over a simmering pan of water. Stir until all melted and leave to cool.
- Whisk the egg yolks and caster sugar until light and fluffy
- In another bowl whisk the egg whites until stiff
- Add the chocolate mixture to the egg yolk mixture and stir
- Carefully fold in the flour and baking powder into the mixture and then gently but surely fold in the egg whites
- Pour the mixture into the cake tin and bake for approximately 50 minutes or until cooked and firm
- Remove from the oven and after a few minutes turn the cake out onto a wire rack and leave to cool
- To make the icing melt the butter in a saucepan and then add the cocoa powder. Stir for a minute and remove from the heat
- Add the milk and the icing sugar and beat the mixture well
- Leave to cool and then use to sandwich the cake together and to cover the entire cake.
- Decorate to your hearts content with nuts, sprinkles or even more chocolate!
- Serve on its own, with cream, ice cream, fresh fruit…
Another picture of my glass dome and plate in action…can’t you just tell I love it! 😉