This chocolate cake is so moist, and decadent! It is rather time consuming, but its really not too bad! This cake process I'm going to break up into three segments, because there are quite a few steps.
Here I'm sifting the lavender powder with the rest of the cocoa powder. Here are the large lumps of cocoa powder left in the sifter; however, these just need to be gently pressed and broken up and then sifted through. No worries!
I just love seeing sifted ingredients! Its a pretty mountain of softness!
After 30 minutes, or so, your lavender water will be ready to be strained. The lavender buds will have absorbed some of the water, so you should have anywhere from 1 2/3 C to 1 1/3 C of the water left, and that will be fine, your cake will just have to bake a little longer, or a little less time. Isn't that lavender water pretty? It smells really, really good, too!
Now that your dry ingredients are together, and your lavender water is ready, its time to prepare your cake pans. Since this batter is so wet, you'll want to spray your pans with nonstick spray, lay down some parchment paper, and spray the tops of the parchment paper with some more nonstick spray. This cake, as you can tell, will make a 3 layer cake; my pans are 8". I have had these pans forever! I think I may have gotten them at a garage sale a million years ago....
Now then, add all of your dry ingredients together, and mix until you have a uniform brown mixture.
Since I have 3 pans, I rotate them half way through baking, at about 17 minutes. Here's a picture of one of the cake pans, cooked at 17 minutes. Once the pans are rotated, I put them back into the oven for another 17 minutes. You may want to check your cakes after another 15 minutes, as the cook time should be between 30-40 minutes. Mine were perfect at 34 minutes.
The Earl Grey buttercream frosting goes beautifully with this cake, although the cream cheese frosting would be lovely with this, as well!