White Chocolate Lavender Cake with Blackberry Ganache - Chef Sabrina Mancin

White Chocolate Lavender Cake with Blackberry Ganache

This tender cake with white chocolate chips and a light lavender flavor is simple and elegant, crowned with a not-too sweet blackberry white chocolate ganache for a royal finish.



• 500g = 4 cups Unbleached All Purpose Flour
• 7.5g = 1 ¼ tsp Baking Soda
• 450g = 2 ¼ cup Sugar
• 15g = 2 ½ tsp Vanilla extract or paste
• 4g = 1 tsp Kosher Salt
• 188g = 3 large Eggs + 1 yolk
• 494g = 2 cups Milk, 2% or whole
• 4oz = ? Lavender
• 23g = 5tsp White or Champagne Vinegar
• 156g = 5.5oz Vegetable oil
• 250g = 8.8oz White chocolate chips
• 85g = 3oz Coconut flakes, sweetened


• 290g Blackberries, fresh or frozen (plus more to decorate)
• 52g Sugar
• 340g White chocolate
• 34g Inverted Sugar (or honey)


• 272g Ganache*
• 72g Powder sugar
• 170g Heavy whipping cream

*This is half of what you made, therefore you can make twice the amount of frosting or keep half of the ganache in the fridge for another use…like eating it with a spoon or filling macarons.




Frost your cake either with a spatula or using a piping bag and tip. Decorate with blackberries, white chocolate chips and lavender leafs.

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