Ingredients:
For the chocolate biscuit:
200 g flour
50 g cocoa powder
1.5 tsp baking powder
0.5 tsp. baking soda
1/4 tsp. salt
200 g sugar
2 eggs
120 ml vegetable oil
180 ml milk
2 tsp vanilla extract
180 ml boiling water
For the lemon cream:
200 ml freshly squeezed lemon juice
200 g sugar
3 eggs
100 g butter
1 tsp grated lemon zest
For the white chocolate mousse:
300 g white chocolate
400 ml whipping cream (33-35%)
4 g gelatine
40 ml water for soaking the gelatine
For the lavender syrup:
150 ml water
100 g sugar
2 tbsp dried lavender flowers
Preparation:
Chocolate sponge cake:
Preheat the oven to 180°C. Grease a 20-22 cm diameter baking dish with oil and line with baking parchment.
In a large bowl, mix together the flour, cocoa powder, baking powder, baking soda and salt.
In a separate bowl, beat the eggs with the sugar until light and fluffy. Add the oil, milk and vanilla extract and stir to combine.
Gradually add the dry ingredients to the egg mixture, stirring gently. Pour in the boiling water and stir the batter thoroughly.
Pour the batter into the prepared mould and bake for 30-35 minutes, or until a toothpick comes out dry. Allow to cool.
Lemon Cream:
In a small saucepan, combine the lemon juice, sugar and eggs. Place over medium heat and stir constantly until the mixture thickens (about 8-10 minutes).
Remove from heat and add butter and lemon zest. Stir until smooth.
Pass the cream through a sieve to remove lumps and let it cool completely.
White chocolate mousse:
Soak the gelatine in cold water and allow it to swell.
Melt the white chocolate in a water bath or in the microwave.
Heat 100ml of cream, but do not bring to the boil. Remove from the heat and add the swollen gelatine, stir until dissolved.
Stir the melted chocolate into the cream and gelatine mixture and allow to cool slightly.
Whisk the remaining 300ml of cream to soft peaks and gently stir into the chocolate mixture. Place in the fridge to stabilise.
Lavender syrup:
In a saucepan, mix the water, sugar and lavender. Bring to the boil, then reduce the heat and simmer for 5 minutes.
Remove from heat, let infuse for 15 minutes, then strain.
Assembling the cake:
Cut the cooled chocolate sponge cake into two or three cakes.
Soak each cake in the lavender syrup.
Place a layer of lemon cream on the bottom cake.
Place the next cake on top and cover with the white chocolate mousse. If using three cakes, repeat the layer of lemon cream and finish with the mousse.
Chill the cake in the fridge for at least 4 hours, preferably overnight.
Decorate the cake as desired: you can use fresh berries, lavender flowers or chocolate figures.