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)
  1. 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!
  2. Grease and line a deep 20cm cake tin and preheat the oven to 180•C/gas mark 4/350•F
  3. 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.
  4. Whisk the egg yolks and caster sugar until light and fluffy
  5. In another bowl whisk the egg whites until stiff
  6. Add the chocolate mixture to the egg yolk mixture and stir
  7. Carefully fold in the flour and baking powder into the mixture and then gently but surely fold in the egg whites
  8. Pour the mixture into the cake tin and bake for approximately 50 minutes or until cooked and firm
  9. Remove from the oven and after a few minutes turn the cake out onto a wire rack and leave to cool
  10. 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
  11. Add the milk and the icing sugar and beat the mixture well
  12. Leave to cool and then use to sandwich the cake together and to cover the entire cake.
  13. Decorate to your hearts content with nuts, sprinkles or even more chocolate!
  14. 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! 😉

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4 thoughts on “Decadent Chocolate & Lavender Cake

  1. Any of the chocolate and lavendar cake left? It looks delicious!

    Posted on March 23, 2012 at 2:13 pm
  2. Oh I would love to have one of those cloche dome things! That would incentivise me to get more creative in the kitchen. Haven’t heard of chocolate and lavender cake before but thinking about it it sounds lovely.

    Posted on March 21, 2012 at 3:09 pm
  3. This looks amazing x

    Posted on March 19, 2012 at 6:26 pm
  4. You make the prettiest cakes! Looks absolutely gorgeous. I have a cake plate/dome combo that looks similar and I do love it….although my cakes don’t look quite as pretty sitting under it.

    Posted on March 16, 2012 at 11:09 pm