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March 17, 2017 —
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Recipe: Chocolate Cake with Lilac Cream

The prettiest of chocolate cakes - sprinkled with edible flowers. Emelie Ekborg shares her recipe.
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Spring blooms are sprouting up all around us, and it is glorious! As well as our gardens and pathways, we are filling vases indoors with daffodils, tulips and anemones, so why not transfer our floral passion to the kitchen with some edible flowers? Today we are delving into the 91 archives and sharing this recipe from issue 8 (March 2014) for a delicious chocolate cake with lilac cream, contributed by Emilie Ekborg

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For this cake you will need three layers. The ingredients list below makes one layer.

  • 100g butter
  • 210g granulated sugar
  • 2 eggs
  • 1 tsp vanilla sugar
  • 150g all-purpose flour
  • 3 tbsp cocoa powder
  • A pinch of salt
  • 50g dark chocolate (70% or more)

To make the cake: 

First melt the butter then in a large bowl, whisk together the eggs and sugar. In a separate bowl combine the vanilla sugar, flour, cocoa powder and salt. Add the melted butter to the egg and sugar batter followed by the dry ingredients and mix well until smooth. Melt the chocolate in a bowl over boiling water. Make sure no steam gets to the chocolate, otherwise it will become grainy. Once completely melted, add the chocolate to the batter and mix.

Transfer the mixture to a loose base tin and bake in the middle of the oven at 175°C for 20 minutes. The cake should be quite sticky but not runny, so test it with a skewer to see if it’s ready. When baked, leave the cake in its tin and place on a rack to cool.

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To make the lilac cream:

  • 1 litre cream
  • 255g lilac sugar
  • lilac petals (approx 5-6 stems) for decoration

Whip the cream and then sieve in the lilac sugar (making your own lilac sugar is easy – just put sugar and lilac petals together in a jar and leave for at least a week before then removing the petals). Then simply fold the lilac sugar into the cream without stirring too much.

Assembling the cake:

Make sure the three layers have completely cooled, otherwise the cream will melt. Put the first layer on a cake stand or plate and, using a spatula, spread over with a fairly thick layer of lilac cream. Place a second cake on top of this and spread with cream also. Then repeat the process with the third so that you end up with a layer of cream on top of the assembled cake. Finally, sprinkle lilac petals on top and put it the cake in the fridge for about 10-20 minutes before serving.

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For more of Emilie’s floral recipes, pop over to our previous digital editions which are free to read, these appeared in Issue 8.

And if you haven’t bagged yourself a print copy of our current issue, then do be quick, we are down to under 10 copies left! Order yours here. 

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