Chocolate & Lavender Bundt Cake

A gin infused lavender & chocolate bundt cake

Posted by Cat Morley

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This indulgent chocolate bundt cake is infused with lavender and drizzled with icing laced with SW4 London Dry Gin.

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You Will Need (17 things)

  • 250 g Sugar
  • 100 g Butter
  • 150 ml Lavender Infused Soya Milk (see recipe)
  • Fresh Lavender
  • ½ tsp Vanilla
  • 50 g Cocoa
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 pinch Of Salt
  • 200 g Flour
  • 2 Eggs

  • For the icing

  • 250 g Icing Sugar
  • 2 tbsp Gin
  • 2 tbsp Water
  • ¼ Lavender Extract
  • 2 drop Purple Food Colouring

Steps (7 steps, 35 minutes)

  1. 1

    Before you begin, infuse the soya milk with some fresh sprigs of lavender by bringing the milk to the boil and then leaving it to infuse for 20 minutes.

  2. 2

    Whisk together the butter and sugar. Beat in the eggs, one at a time and then add the vanilla.

  3. 3

    Whisk together the flour, cocoa, baking powder, baking soda and salt. Add half of the flour to the mixture, then half of the infused milk.

  4. 4

    Add the remaining flour and milk and mix to form a smooth batter.

  5. 5

    Scrape the batter into a greased bundt tin and bake at 180'C for 30 minutes.

  6. 6

    When the cake has cooled, whisk together the icing sugar, gin and lavender extract to form a thick but runny icing. Add a little more water if it's too thick.

  7. 7

    Drizzle the icing over the cake and top with some fresh sprigs of lavender for decoration.