Spring is the time of hayfever. It is the time where people like me suffer the most. I love and hate spring. It is when grey skies are replaced by light blue skies. The days get longer and we can feel warmth on our skin instead of being hidden behind layers of clothes. However, it is also when where plants start flowering and opening their eyes again. AhhhHhhhh Choooo!
Before I start with my post, I will like to wish Leaf from the indolent cook a very HAPPY BIRTHDAY month!
This month’s theme is lavender. One that is not popular with many. Some have expressed their dislike for this flower and many have not worked with lavender before.I, myself, have not worked with this flower before but I did not mind the aroma too much. So I am certain that there are a few twists in this month challenge
By the way, these fresh lavender are picked from my backyard. Aren’t they just pretty?
This recipe is taken and again adapted from Belinda Jeffery. I just love so many recipes in this book and they all work so well. The potato in the recipe works like carrots in a cake recipe. It makes the cake moist without a lot of effort. And again, this uses a food processor. No zillions of pots and pans. But I still managed to make a big mess in the kitchen. Next thing I need to learn is organisation when baking.
Check out my new cocoa powder from Henry Langdon…. just Hmmmmmm….mmmm! The trick to a good chocolate cake is good cocoa. Don’t skim!
Chocolate & potato cake
- 145g of plain flour, set aside 2tbsp
- 2tbsp of dutch processed cocoa
- 190g of castor sugar
- 3/4 tsp of bicarbonate soda
- 1/4 salt
- 60g of butter, room temperature
- 1tbsp of vanilla extract
- 1 egg
- 1 cup (250ml) sour cream
- 1 small potato, grated (60g)
- 165g of chopped dark chocolate
Lavender chocolate ganache
- 6 springs of fresh lavender
- 100ml of cream
- 250g of good quality dark chocolate
- 60g butter
- Preheat oven to 180C. Butter and flour 20cm cake tin or baking paper it like what I did (see photo)
- Put the flour, bicarbonate soda, cocoa and sugar into the food processor. Whiz for 30 seconds
- Grate the potato and add to the food processor, along with the sour cream, vanilla extract and egg. Whiz everything together for about 21/2 minutes on medium. Scrap sides down occasionally
- In a bowl, toss the chopped chocolate with some plain flour. Add this to the mixture in the food processor. Mix and then pour into prepared cake tin
- Bake for about 35-40 mins or until the skewer comes out clean. Cool the cake in the tin for about 20mins before turning it out on the rack to cool completely
- While waiting, make the lavender chocolate ganache. Add the cream into a heavy pot and bring it to a boil. Add the sprigs of fresh lavender and then allow it to steep for 20-30 mins or until you think there is enough flavour
- Then bring the cream to low simmer again and add the dark chocolate. Allow it to melt. Add 60g of butter to create a nice shine
- When the cake is cool, pour a thin layer of barely warm ganache over it and allow it to set. Trick is to pour the ganache in the middle and then tilt the wire rack so that the ganache flows evenly on the top
- I just dotted butter so that the baking paper sticks to the sides. I used a springform cake tin so remember to add foil underneath to prevent any leakage
- Steep the lavender longer in the cream. The flavour needs to be strong as chocolate will be added
- Grate the potato only when you need it or it may turn colour
- The cake is best eaten within 2 days – I doubt it lasts for 2 days!
Look at those big chocolate chucks! You will be in heaven if you are a chocolate lover.
Mister brought the cake to work and apparently, some went back for seconds. If eaten the next day, just remember to give it 10 seconds in the microwave. It brings the cake back to life. YUM!
It is a very rich chocolate cake. Moist with the aid of the potato. The lavender scent was quite mild and not offensive at all. I like this challenge. It makes me want to work with all sorts of edible flowers now. And I had a lot of fun baking it. And especially licking the spatula after stirring the ganache. Heavenly!
Please make sure you head over to fellow food bloggers and check out what they have made with lavender!