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Lilac Chocolate Cake

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A rich, three-layer chocolate cake filled and frosted with a light lilac-infused cream, topped with delicate edible lilac petals for a floral finish.

Ingredients

Scale
  • 100 g unsalted butter
  • 210 g granulated sugar
  • 2 large eggs
  • 1 tsp vanilla sugar (or a few drops vanilla extract)
  • 150 g all-purpose flour
  • 3 tbsp unsweetened cocoa powder
  • Pinch of salt
  • 50 g dark chocolate (70%+ cacao)
  • 1 L heavy cream
  • 255 g lilac sugar (or superfine sugar infused with lilac petals)
  • Edible lilac petals from approximately 5–6 stems (for decoration)

Instructions

  1. Preheat the oven to 175 °C (347 °F). Grease and line three 20 cm (8″) loose-base cake tins.
  2. In a small saucepan or microwave, melt the butter; set aside to cool slightly.
  3. In a large bowl, whisk together the eggs and granulated sugar until pale and creamy.
  4. In a separate bowl, sift together the vanilla sugar, flour, cocoa powder, and salt. Add the dry mixture to the egg mixture, then mix in the melted butter until smooth.
  5. Melt the chopped dark chocolate in a heat-proof bowl over gently simmering water, ensuring no steam touches the chocolate; stir until glossy, then fold into the batter.
  6. Divide the batter evenly among the prepared tins and bake on the middle rack for 20 minutes, or until a skewer inserted into the centers comes out with just a few moist crumbs.
  7. Leave cakes to cool in their tins on a wire rack for 10 minutes, then remove the sides and parchment and cool completely.
  8. For the lilac cream, whip the heavy cream together with the lilac sugar until soft peaks form, then continue to firm peaks.
  9. To assemble, place one cake layer on a serving plate, spread a third of the lilac cream over it; repeat with the next two layers.
  10. Frost the top and sides of the cake with the remaining lilac cream and gently press edible lilac petals into the frosting as decoration. Chill 30 minutes before slicing.

Notes

  • Ensure lilac flowers are organic and free of pesticides before using.
  • Use loose-base tins for easy removal of cake layers.
  • Avoid steam contacting the chocolate when melting to prevent graininess.
  • Chill the assembled cake briefly before slicing for cleaner cuts.

Nutrition

Keywords: chocolate, lilac, edible flowers, floral cream cake

Find it online: https://recipesfoodeasy.com/lilac-chocolate-cake/