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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: A subtle hint of lavender accents this lovely dessert. It can also be left
out if you prefer.
For cake:
Position rack in center of oven and preheat to 325F. Butter and flour two
9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms of pans
with parchment paper rounds. Stir chocolate in top of double boiler set
over simmering water until smooth. Remove from over water. Cool to barely
lukewarm.
Sift flour and next 4 ingredients into medium bowl. Whisk milk and yogurt
to blend in small bowl. Using electric mixer, beat brown sugar, butter, and
lavender in large bowl until smooth. Beat in eggs, 1 at a time. Beat in
melted chocolate until smooth. Mix in dry ingredients alternately with milk
mixture in 3 additions each. Divide batter between prepared pans.
Bake cakes until tester inserted into centers comes out clean, about 30
minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks;
remove parchment and cool completely.
For buttercream frosting:
Stir 8 ounces chocolate in top of double boiler set over simmering water
until smooth. Cool until barely lukewarm but still pourable. Mix cocoa
powder and 7 tablespoons water in heavy small saucepan. Stir over
medium-low heat until smooth and thick but still pourable, adding more
water by teaspoonfuls if necessary. Cool.
Beat butter, 1/3 cup powdered sugar, and orange peel in large bowl to
blend. Add melted chocolate, vanilla, and salt; beat until smooth. Beat in
cocoa mixture. Gradually add remaining 3 2/3 cups powdered sugar and beat
until frosting is smooth. Mix in Grand Marnier.
Place 1 cake layer on platter. Spread 1 1/2 cups frosting over top of cake.
Top with second cake layer. Spread remaining frosting over top and sides
of cake, swirling decoratively. Mound chocolate curls in center of cake.
(Can be made 1 day ahead. Cover with cake dome and refrigerate. Let cake
stand at room temperature 2 hours before serving.)
*Dried lavender blossoms are available at natural foods stores and at some
specialty foods stores and farmers' markets.
Contributor: Bon Appetit March 2004
| Ingredients:
1 cake
4 Ounce(s) bittersweet or semisweet chocolate; chopped
151/193 Pound(s) all purpose flour
8 Tablespoon(s) unsweetened cocao
4/23 Ounce(s) baking powder
1/2 Teaspoon(s) kosher salt
87/2000 Ounce(s) baking soda
137/4377 Gallon(s) whole milk
1/2 Cup(s) plain whole milk yogurt
12 229/442 Ounce(s) brown sugar
12 Tablespoon(s) unsalted butter; room temp
2 Teaspoon(s) dried lavender blossoms; finely ground in spice mi
4 eggs
1 buttercream frosting
7 Tablespoon(s) water; or more
4 Cup(s) powdered sugar; divided
1 Tablespoon(s) orange zest; grated
2 Teaspoon(s) vanilla
1 Tablespoon(s) grand marnier or other liqueur
1 chocolate curls |
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