CHOCOLATE SAINTS CAKE WITH LAVENDER CREAM
A recipe passed down from Jessie Spiby’s mum (and grandmother before her). Enjoyed by my cousins at St Peter’s boarding school, hence the name Saints Cake, and at many of my own birthday parties, this humble little cake recipe is a true family favourite. Undergoing a few minor alterations along the way, the base cake recipe has always stayed the same.
My grandma would fill hers with a decadent chocolate mousse, while Mum has been known to layer hers with whipped cream and strawberries. Both perfectly delicious. My little change is to serve the cake with a whipped lavender cream. The fresh notes in the lavender cut through the richness and add a light floral flavour that pairs really beautifully with the dark chocolate.
This recipe is incredibly easy to make and does all the opposite things that cakes normally do. The cake won’t rise, it forms a crust and is really rather dense. However, don’t be fooled by its humble looks, what the Saints Cake lacks in beauty it makes up for in flavour! Prep: 15 minutes Cooking: 70 minutes Serves: 10-12 INGREDIENTS Chocolate cake 200g dark chocolate (the best you can afford, you can taste the difference!) 200g unsalted butter cut into cubes 100g plain flour 300g caster sugar 6 eggs Lavender cream 1 cup cream 1½ teaspoon dried lavender, crushed 1 tablespoon icing sugar METHOD 1. Preheat oven to about 180C. 2. Line the base of a round springform tin. Grease sides well with butter. 3. Melt butter and chocolate in microwave for 3-5 minutes. Mix together with spatula to combine. 4. Beat eggs, sugar and flour until thick and pale. Fold in the melted chocolate mixture until evenly combined. 5. Bake for about 70 minutes. Allow cake to cool slightly before removing from the tin. Lavender cream 6. In a small saucepan combine cream and dried lavender, bring to a simmer. Strain the mixture, discarding the lavender. Cover the mixture and place in fridge until completely cooled. Once cool, beat the cream mixture and sugar with an electric mixer until soft peaks form. Serve immediately. * If you are filling your cake with mousse or cream, divide the mixture between two tins and cook for about 30-40 minutes at 160C.