https://www.cutoutandkeep.net/projects/chocolate-and-lavender-bundt-cake • Posted by Cat Morley
This indulgent chocolate bundt cake is infused with lavender and drizzled with icing laced with SW4 London Dry Gin.
This indulgent chocolate bundt cake is infused with lavender and drizzled with icing laced with SW4 London Dry Gin.
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.
Whisk together the butter and sugar. Beat in the eggs, one at a time and then add the vanilla.
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.
Add the remaining flour and milk and mix to form a smooth batter.
Scrape the batter into a greased bundt tin and bake at 180'C for 30 minutes.
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.
Drizzle the icing over the cake and top with some fresh sprigs of lavender for decoration.