A decadent, layered chocolate cake with blueberry preserves, silky chocolate frosting, and a floral twist with lavender and edible blooms.

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🎂 Ingredients

For the Chocolate Cake:

• 1 3/4 cups (220g) all-purpose flour

• 3/4 cup (65g) unsweetened cocoa powder

• 1 1/2 tsp baking powder

• 1 1/2 tsp baking soda

• 1/2 tsp salt

• 2 cups (400g) granulated sugar

• 2 large eggs

• 1 cup (240ml) buttermilk

• 1/2 cup (120ml) vegetable oil

• 2 tsp vanilla extract

• 1 cup (240ml) hot coffee or water

For the Chocolate Frosting:

• 1 cup (225g) unsalted butter, softened

• 2 1/2 cups (300g) powdered sugar

• 1/2 cup (40g) cocoa powder

• 1 tsp vanilla extract

• 3–4 tbsp heavy cream or milk

For the Filling:

• 1 cup blueberry preserves or compote

• 1/2 tsp dried culinary lavender (optional)

• 1/2 tsp lemon zest (optional, for freshness)

For the Ganache Drip:

• 1/2 cup (120ml) heavy cream

• 100g dark chocolate, chopped

Toppings:

• Fresh blueberries

• Chocolate curls or shards

• Edible flowers (lavender, rose petals, violets)

• Optional: piped chocolate buttercream for rosettes

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🧁 Instructions

1. Bake the Cake Layers:

   • Preheat oven to 350°F (175°C). Grease and line two or three 8-inch round or square pans.

   • In a large bowl, sift flour, cocoa powder, baking powder, baking soda, and salt.

   • In another bowl, whisk sugar, eggs, buttermilk, oil, and vanilla.

   • Gradually add the wet ingredients to the dry mixture.

   • Stir in the hot coffee last to create a thin batter.

   • Pour into pans and bake 28–32 minutes or until a toothpick comes out clean. Let cool completely.

2. Make the Frosting:

   • Beat butter until fluffy. Add powdered sugar, cocoa powder, and vanilla.

   • Add cream one spoon at a time until smooth and spreadable.

3. Prepare the Ganache:

   • Heat cream until just steaming. Pour over chopped chocolate. Let sit 2 minutes, then stir until glossy. Cool to thicken slightly before dripping.

4. Assemble the Cake:

   • Spread a layer of frosting on the first cake layer.

   • Spoon blueberry preserve (mixed with lavender and lemon zest if desired) over frosting.

   • Repeat layers, ending with a smooth layer of frosting on top and sides.

5. Decorate:

   • Drizzle cooled ganache over the top edges.

   • Top with fresh blueberries, piped chocolate rosettes, and sprigs of fresh or candied lavender.

   • Garnish with chocolate shards and edible flowers for a romantic finish.

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🌿 Notes:

• You can steep the lavender in the hot cream for the ganache for extra flavor.

• Use organic, food-safe flowers for garnish.

• Refrigerate the cake for up to 3 days in an airtight container.