Chocolate Lavender Blueberry Mini Layer Cakes. When no words are needed.
Hi, friends! I’m so pumped today because I’m sharing one of the most interesting recipes I’ve tried this year. Also, I’m absolutely proud of my work. Even though it’s still June, I believe these Chocolate Lavender Blueberry Mini Layer Cakes will be among 5 best recipes I’ve shared of this year.
As you see, I’m still that old humble Ben you’ve known for a few years.
Last week I posted the recipe for these Chocolate Amaretto Mini Layer Cakes I made for my birthday. I also announced the second cake would be coming shortly. I even hinted that it would be about the L…R world.
Unfortunately, nobody seems to have figured my puzzle out. That’s fine, though. I understand. That was a hard task. Indeed, what kind of connection would anyone see between me, this blog, and lavender?
These Chocolate Lavender Blueberry Mini Layer Cakes turned out to be Andrey’s favorite. No wonder. If the Amaretto cakes being still delicious, had the more classic flavor, these guys were more sophisticated.
What was special about these cakes?
Chocolate Lavender Blueberry Mini Layer Cakes
First if all, the biscuit which turned out super chocolate and moist, with a creamy, fudgy texture. I can compare it with good brownies. Look how silky they look! However, keep in mind if you’re not a fan of a fudgy kind of brownies, bake the cake for additional 5-7 minutes. It won’t be like a sponge cake, though.
Secondly, the tart and luscious blueberry curd perfectly balanced out the sweetness of the chocolate. I only partially strained the curd, so some berries were bursting in the mouth.
Lastly, this lavender cream cheese frosting was that mild, rich, and decadent bridge between all parts of the cakes. It perfectly balanced the rich chocolate biscuit and luscious curd. As the matter of fact, lavender and chocolate are great friends. Lavender goes well with blueberries too (Check this Coconut Blueberry Lavender Ice Cream).
Altogether, these flavors and textures make an elegant combination. That’s like an explosion!
I might not be fully satisfied with the way these Chocolate Lavender Blueberry Mini Layer Cakes look, but as I always say, I don’t have enough skills, imagination, and patience to fabulously decorate cakes. Besides, there’s one good excuse I love to stick. In my book, homemade cakes have to be imperfect :)
However, I still tried to manage some kind of ombré decor by mixing curd and frosting. Failed I or not, you tell me. Just remember that too much truth may upset me, and I won’t ship you any of these delicious Chocolate Lavender Blueberry Mini Layer Cakes :)
- 3/4 cups unsweetened cocoa powder
- 2 cups cake flour, sifted
- 1 cup golden sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- good pinch of salt
- 1 cup milk
- 1 cup boiling water
- 1/2 cup olive oil
- 2 eggs
- 2 teaspoons vanilla extract
- 5 egg yolks
- 150 gr butter
- 2/3 cup granulated sugar (or more, to taste)
- juice of one lemon
- 2 cups of frozen blueberries
- 1/3 cup softened butter
- 2/3 cup cream cheese, at room temperature
- 1/2 cup confectioner's sugar
- 3-4 tbsp. cocoa powder
- 1 teaspoon of lavender extract, or to taste
- Cacao powder, for dusting (optional)
- Preheat oven to 175 degrees C (350 degrees F).Spray and slightly flour a large baking sheet (you can use two or three different pans to make the layers thicker and cut the layers in half).
- In a large bowl sift and mix together the flour, cocoa, baking powder, soda, and salt. Stir in the sugar.
- Add the milk, oil, eggs, and vanilla and mix together with a mixer on medium speed until well combined.
- Reduce speed and carefully add the boiling water to the batter. Beet on high speed for about 2 minutes to add air to the batter.
- Evenly spread the batter on the prepared sheet. Bake for about 15-20 minutes depending on thickness. Check with a wooden stick inserted in the center - it should come out slightly covered in chocolate, with some moist crumbs. Bake it longer if you prefer a drier cake.
- Remove the cake from the oven and completely cool. It's better to leave it for at least few hours or better overnight. Once the biscuit is cool, cut it with a round-shape cookie cutter leaving as less leftovers as possible.
- In a medium, heavy bottomed saucepan, melt the butter over medium heat. Add the blueberries, lemon juice, sugar, and yolks.
- Cook at medium heat, stirring frequently with a whisk and and mashing the berries, until thickened, for about 10 minutes.
- Cool and strain if desired.
- Keep the curd refrigerated (You will use just a little part for the cakes)
- In a medium bowl, combine the cream cheese and butter beating with a mixer at low speed, 1 minute.
- Gradually add the cocoa powder and confectioner's sugar continue beating, about 2 minutes.
- Add the lavender and beat for another 15 seconds.
- To assemble the cakes, take one round base and spread some (1-2 teaspoons) of the cream cheese frosting.
- Place the second layer and spread some blueberry curd.
- Place the last biscuit and spread or pipe some cream cheese frosting. You can also place some curd on top. Spread some frosting and curd over the assembled cakes (from the outside) and mix them to reach some kind of ombre effect.
- Dust with some cacao if desired.
- Refrigerate the cakes for a few hours.