Blueberry Chocolate Lavender Dream Cake

Indulge in the captivating blend of rich chocolate, fragrant lavender, and fresh blueberries with this Blueberry Chocolate Lavender Dream Cake. This stunning dessert combines the deep flavors of moist chocolate cake with a smooth lavender-infused blueberry filling, topped off with a luscious blueberry glaze. Perfect for special occasions or when you want to impress, this cake is as beautiful as it is delicious.

Ingredients:

For the Chocolate Cake:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

For the Lavender Blueberry Filling:

• 2 cups fresh blueberries
• 1 tbsp dried culinary lavender
• ½ cup granulated sugar
• 1 tbsp cornstarch
• 2 tbsp lemon juice
• 1 cup heavy cream, chilled
• ½ cup mascarpone cheese

Blueberry Glaze:

• 1 cup fresh blueberries
• ½ cup granulated sugar
• ¼ cup water
• 1 tbsp lemon juice

the Topping:

• Fresh blueberries and blackberries (for decoration)
• Fresh lavender sprigs (optional)

Instructions:

Prepare the Chocolate Cake Layers:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix on medium speed until the batter is smooth and well combined.
4. Carefully pour in the boiling water and mix on low speed until the batter is thin and fully combined. Be careful, as the batter will be quite liquid.
5. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Lavender Blueberry Filling:

1. In a medium saucepan, combine the blueberries, lavender, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the blueberries release their juices and the mixture thickens, about 10 minutes.
2. Remove from heat and strain the mixture through a fine mesh sieve to remove the lavender and any blueberry skins. Set aside to cool completely.
3. Once cooled, whip the heavy cream until soft peaks form. In a separate bowl, beat the mascarpone cheese until smooth. Gently fold the whipped cream into the mascarpone, then fold in the blueberry mixture until well combined.

Prepare the Blueberry Glaze:

1. In a small saucepan, combine the blueberries, sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens slightly, about 5-7 minutes.
2. Remove from heat and strain the mixture through a fine mesh sieve to remove the solids, leaving a smooth glaze. Allow it to cool to room temperature.

Assemble the Cake:

1. Place one of the chocolate cake layers on a serving plate or cake stand. Spread half of the lavender blueberry filling over the top, spreading it evenly to the edges.
2. Place the second cake layer on top and spread the remaining filling over the top layer.
3. Pour the cooled blueberry glaze over the top of the cake, allowing it to drip down the sides for a dramatic effect.

Decorate and Serve:

1. Arrange fresh blueberries and blackberries on top of the cake. Garnish with fresh lavender sprigs if desired for an extra touch of elegance.
2. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together. Serve chilled and enjoy this dreamy creation!

Notes:

• Lavender Strength: Adjust the amount of lavender according to your taste preference. If you prefer a subtle flavor, start with less and increase as desired.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend if necessary.
• Storage: This cake can be stored in the refrigerator for up to 3 days. Keep it covered to maintain its freshness.

FAQs:

Q: Can I use frozen blueberries?
A: Yes, you can use frozen blueberries for the filling and glaze. Make sure to thaw and drain them before using to avoid excess moisture.

Q: How can I make this cake ahead of time?
A: You can bake the cake layers and prepare the filling and glaze a day ahead. Assemble the cake on the day you plan to serve it for the best texture and appearance.

Q: What other fruits can I use?
A: You can substitute blackberries, raspberries, or even a mix of berries for a different flavor profile. Adjust the sugar in the filling and glaze as needed based on the tartness of the fruit.

Prep Time: 45 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 20 minutes
Kcal: 450 kcal per slice | Servings: 12 servings

Conclusion:

This Blueberry Chocolate Lavender Dream Cake is not just a feast for the eyes but a delightful treat for the palate. The combination of rich chocolate, delicate lavender, and fresh blueberries creates a harmonious blend of flavors that’s sure to impress your guests. Perfect for birthdays, anniversaries, or any celebration, this cake is a showstopper that everyone will remember. Enjoy every bite of this enchanting dessert!

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