Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- ¾ cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- ½ cup strong brewed coffee (cooled)
- 1 tsp dried culinary lavender (ground finely)
- 2 cups fresh blueberries
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
- 1 cup heavy cream
- 1 cup dark chocolate chips
- 1 tbsp unsalted butter
Instructions
- Preheat your oven to 350°F (175°C) and prepare three 9-inch cake pans.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, mix granulated sugar and vegetable oil. Add eggs one at a time, mixing well; then stir in vanilla extract.
- Combine buttermilk with ground lavender and let it infuse for five minutes.
- Gradually add dry ingredients to wet ingredients while alternating with infused buttermilk until smooth. Stir in cooled coffee.
- Divide batter among prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Cool cakes completely before layering with blueberry compote and ganache.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (106g)
- Calories: 335
- Sugar: 33g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg