- 12
Ingredients
- Lavender Glaze:
- 100 g dark chocolate
- 1 cup (250 ml) water
- 125 g butter, softened
- 1 1/4 cups (255 g) brown sugar
- 3 eggs
- 1 1/2 cups (225 g) self-raising flour
- 1/2 cup (75) plain flour
- 1/4 cup (30 g) cocoa powder
- 1 tsp dried culinary lavender
- 1/3 cup milk
- 1 cup icing sugar
- 1-2 drops violet food color (optional)
Preparation
Step 1
Preheat oven to 160°C. Grease a 12 hole mini bundt pan generously. Alternately you could use a muffin pan.
Combine the chocolate and water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside to coo
Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, until just combined. Add the flours and cocoa powder and stir until just combined. Add the melted chocolate mixture and stir to combine. Spoon evenly among the greased pans. Bake in preheated oven for 15-20 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and transfer to a wire rack to cool. Once cooled, dip the tops of the cakes into the glaze and leave to set. Alternately, you can use a spoon to drizzle the glaze the over the tops of the cakes.
To make the glaze, gently heat the milk and culinary lavender in a small saucepan. As soon as it begins to boil, remove from heat and leave aside. Let the mixture steep for 15 minutes, then strain. Add the icing sugar and mix until smooth. Add the food color if using and blend into the glaze.