LAVENDER CHOCOLATE CAKE
Lavender is a classic garden plant in the Ballarat region, it is one of the most enduring fragrant herbs in our gardens. Most of us have memories of lavender and old ladies and the many fragrant uses for the dried flowers. It is also an amazing culinary herb, although the only variety suitable for cooking is the English variety and you must ensure to use lavender that is free from chemicals and pesticides, so definitely not the lavender varieties you will find in most gardens or nurseries.
For this classic chocolate cake we used Egerton Blue dried lavender from the Yuulong Lavender Estate, they also sell lavender plants for you to grow in your kitchen gardens. You will be surprised at the wonderful flavour lavender infusions add to many recipes from sugar and milk baked goods to fruity dishes and savoury cooking. The key to using lavender in cooking is to keep it subtle, lavender has a strong flavour with the potential to overpower your dishes, when really just a hint of the flavour to compliment other flavours is the key.
The Lavender Chocolate cake is a deliciously moist recipe that uses coconut oil instead of butter. A rich and rather dessert like cake which lasts for quite a few days. To compliment the chocolate and lavender flavours we have used a marscapone frosting with a hint of lemon, perfect for a summer afternoon tea.