Blackberry, lavender, rose and white chocolate cake

Blackberry, lavender, rose and white chocolate cake

The Birthday Cake Book
Laura Edwards

Sharply intense blackberries cut the sweetness of white chocolate. Try to use wild berries in season, or cultivated if necessary, or use raspberries. All parts of this cake can be made a day before and assembled on the day.

For the cake


Quantity Ingredient
180g unsalted butter, diced, plus more for the tins
200g swiss white chocolate, broken into pieces
200ml whole milk
280g self-raising flour
1 teaspoon baking powder
250g golden caster sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract

For the white chocolate ganache

Quantity Ingredient
200g swiss white chocolate, finely chopped
200ml double cream
2-3 teaspoons rose water

For the compote

Quantity Ingredient
1/2 large lemon, juiced
3-4 heads fresh lavender
150g golden caster sugar
300g blackberries

To decorate

Quantity Ingredient
rose petals
sprigs fresh lavender, (optional)
full-blown roses, (optional)


  1. Preheat the oven to 180°C/fan 170°C. Butter two 20 cm round sandwich tins and line the bases with baking parchment.
  2. Melt the chocolate, butter and milk in a bowl set over simmering water, making sure the bowl does not touch the water. Leave to cool.
  3. Meanwhile, in a large bowl, sift together the flour and baking powder. Beat in the sugar, eggs and vanilla and lastly the slightly cooled chocolate mixture. Divide the batter between the tins and bake for 35–40 minutes, or until a skewer emerges clean.
  4. Remove from the oven, leave for a minute or two, then run a knife around the rim to loosen the cakes from the tin and turn out on to a wire rack. Remove the papers and leave until completely cold.
  5. For the ganache, place the chocolate in a bowl. Bring the cream and rose water to a boil in a pan and pour over the chocolate. Leave for a few seconds, then stir until smooth. Once cold, chill well in the fridge, then whisk until thickened.
  6. For the compote, heat the lemon juice, lavender heads, sugar and blackberries together very gently until the sugar dissolves, the fruit juices start running and everything comes together. Leave for a few hours, or preferably overnight, to allow the flavours to mingle. Remove any excess liquid if necessary, as it will spoil the finished cake, and remove the lavender.
  7. To assemble, place one tier of the cake on a serving plate or cake stand, spread it with some of the ganache and all of the blackberry compote. Place the other cake on top and spread the rest of the ganache around the sides and top. Decorate with rose petals, or sprigs of lavender, or even a few full-blown roses.
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