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.
Preheat the oven to 350ºF
Prepare a 12”x12” or 9”x12” cake pan with parchment paper on the bottom and sides. Set aside.
Warm the milk either on the stove or a microwave, just until it’s warm to the touch. Add the lavender and let it steep for at least an hour. You can also leave it in the refrigerator overnight. Strain out the lavender once you are ready to use it to make the cake and discard the flowers.
Sift the flour and baking soda into a container and set aside.
Combine the white chocolate chips and coconut flakes in a bowl and add a tablespoon of the flour. Toss to coat them well. Set aside.
Beat the eggs, sugar, vanilla and salt until fluffy.
Add half of the flour and as you mix, drizzle in the milk.
Add the second half of the flour and then drizzle in the oil.
Make sure you scrape down the sides and bottom of the bowl after each addition.
Finally add the chocolate and coconut. Mix just until it’s all combined, you can also do this step by hand.
Pour the batter in your prepared pan and bake for 45min or until a toothpick comes out clean from the middle and you see that the sides are slightly separated from the pan. Rotate the pan half way through the baking process.
Let it cool completely before unmolding.
Cook the blackberries with the sugar on a medium to medium-high heat until it reduces by half.
Let it cool slightly and strain out the seeds. If instead of the whole fruit, you can find the puree, you can skip this last step.
Bring the marmalade back into the pot and add the inverted sugar. Mix just until you see the latter has dissolved.
In the meantime, partially melt the white chocolate in a microwave safe bowl. Do it about 20-30 seconds at a time, mixing after each time.
Add the blackberry marmalade to the white chocolate in three additions, making sure you mix well with a spatula after each time. It might look broken at the beginning but it will come together.
Use an immersion blender if you have to finish the emulsion (the mixing of the white chocolate and blackberry marmalade).
Let this ganache set in the fridge, preferably overnight or for at least four hours.
You will only need half of the ganache to make enough frosting for the top of this cake but you can keep the rest in the fridge, make two cakes or simply make double the amount of frosting for one cake.
Separate half of the ganache and place in the bowl of your mixer.
Sift in the powder sugar and mix well with the whisk attachment.
Add the heavy cream and whip just until it becomes a thick frosting. Do not over whip.
Frost your cake either with a spatula or using a piping bag and tip. Decorate with blackberries, white chocolate chips and lavender leafs.