Bucket List Baking No. 1

Chocolate Chiffon Cake with Lavender Buttercream

So…it has been a long time since I posted anything here!  My life has been so crazy busy and although I’ve thought about it, I have not been able to get back here, until now.  I have decided to make a conscious effort to blog more frequently and have even started a couple of others…check out the sidebar for links.

Now to the Cake.

I saw this cake on Pinterest but it had rose flavoured buttercream ( this is the original from Sweetapolita) and I just fell in love with it!  I had recently made a citrus chiffon cake and was eager to try another and this one looked like the perfect choice.  I had been really wanting to cook with lavender and I thought that dark chocolate and lavender would be perfect together.

Dark Chocolate Chiffon Cake with Lavender Buttercream

Dark Chocolate Chiffon Cake with Lavender Buttercream

I have to tell you, this cake was devine.  It was so soft and moist with a beautifully rich flavour and the lavender buttercream had just the right amount of sweetness to compliment it.  I must say I was quite chuffed with the result.

A delicious slice

A delicious slice

I didn’t change anything from the original recipe except for substituting lavender flavour for the rose water in the buttercream.  The only other thing I did differently was to use an Angel Food cake tin instead of the bundt tin in the original.  Chiffon cakes are traditionally baked in an un-greased Angel Food cake tin with the idea that by sticking to the sides it will keep it’s height.  It is also inverted after cooking until it cools to trap the air and keep its loft. When I made my first chiffon cake, i thought this rather strange but it did explain why the cake tin has a tall funnel (which I had always wondered about).  This is what the tin stands on when the cake is inverted so that it keeps the cake elevated – ingenius!

So here is the recipe:

Dark Chocolate Chiffon Cake with Lavender Buttercream


For the Cake:
  • 1-1/2 cups (300g) sugar
  • 1 cup (130 g) plain flour
  • 3/4 cup (90g) dark unsweetened cocoa powder
  • 2 teaspoons (10 g) baking powder
  • 1 teaspoon (5 g) baking soda
  • 1/4 teaspoon (1.5g) salt
  • 4 eggs, separated, and room temperature
  • 1/2 cup (120 ml) vegetable oil (I used Extra Virgin Olive Oil)
  • 1/2 cup (120 ml) water, warm
  • 1 teaspoon (5 ml) pure vanilla extract
  • 2 egg whites, room temperature (these are extra)
For the Buttercream:
  • 1/2 cup (114g) butter, room temperature
  • 2 cups (250 g) icing sugar , sifted
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1/4 cup (59 ml) thickened cream
  • A couple of drops of lavender flavouring, or more to taste (but use sparingly)
  • pinch of salt
  • Few drops purple colour (optional)


For the Cake:
  1. Preheat oven to 180° c.
  2. Sift 1 cup (200 g) of the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
  3. In a large mixing bowl, whisk egg yolks, oil, water, and vanilla until blended. Gradually whisk in all of the dry ingredients until combined and smooth. Set aside.
  4. In a stand mixer fitted with the whisk attachment and a mixer bowl wiped clean with lemon juice, whip the 6 egg whites on medium speed until foamy. Gradually add the remaining 1/2 cup (100 g) of the sugar to the foamy egg whites, and continue to whip on medium speed until the meringue reaches stiff peaks, and is glossy and thick.
  5. Gently fold in 1/3 of the meringue into the chocolate mixture with a silicone spatula, then gently fold in the remaining meringue until just combined. Pour batter into un-greased angel food cake tin, and bake until top bounces back when gently touched, about 35 minutes, and skewer comes clean when inserted. Be sure to not over-bake.
  6. Invert the tin and let cake cool in pan until cold.  Gently slide a palette knife around edges to separate cake from pan and turn out onto a board.
For the Buttercream:
  1. In mixer fitted with the paddle attachment, combine icing sugar and butter on low, for about 2 minutes. Add vanilla, and mix on low speed for about 2 minutes.
  2. Add whipping cream and salt, and mix on medium-high for 2 minutes. Add lavender and purple colour, and whip until blended.
Assembly of the Dark Chocolate Chiffon Cake with Lavender Buttercream
  1. Using a large serrated knife, cut cake in half. Gently place the bottom of the cut cake on a pedestal or plate.
  2. Smother with buttercream and then top with second layer.
  3. Smother the top with more buttercream  and serve.
  4. Store any leftovers covered at room temperature for up to 3 days (if it lasts that long!).


*Lavender is very fragrant and can be quite overpowering, so use with caution and taste as you go.

**If you are having trouble finding lavender flavouring, I was able to get mine at a specialty store that stocks cake decorating supplies.

***The chiffon cake can be baked in advance, wrapped tightly in plastic wrap, and frozen for up to 1 month. Thaw at room temperature.

*Cake recipe adapted from Mary Bergin’s recipe in the book Baking With Juliaby Dorie Greenspan. I found the online recipe here.


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