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Chocolate violet cake recipe

Servings: 10


For the cake:

  • 250 g dark chocolate broken up into pieces
  • 300 g salted butter room temperature
  • 2 tsp vanilla paste
  • 325 g light brown sugar
  • 6 large eggs
  • 250 g plain flour

For the buttercream interior:

  • 500 g icing sugar
  • 250 g salted butter
  • 1 or 2tbsp milk

For the ganache exterior:

  • 300 g dark chocolate
  • 150 ml double cream


  • 4 tbsp violet sugar
  • A handful of candied violet petals
  • A few Violet sugar balls/pearls


  •  Preheat the oven to 160C. Grease and line the cake sandwich tins.
  • Combine the butter, sugar and vanilla in a stand mixer until fluffy. Gradually add the 6 eggs one at a time, beating in between each addition.
  • Melt the chocolate in a microwave (only 30 seconds at a time, we don't want the chocolate to seize) or in a bowl over a pan of hot water (the bain marie method). 
  • Add the melted chocolate and continue to beat. Pour in half the flour, combining lightly.
  • Add the rest of the flour. Divide between the 2 tins, around 700g each. Bake for 45 minutes. 
  •  Remove the cake tins from the oven and let them cool.  

For the buttercream:

  • Beat the butter until fluffy, then add the icing sugar. Add a little milk to loosen.  
  • Use a palette knife or butter knife to spread the buttercream to sandwich together the chocolate cakes. 
  • Use a thin layer of the buttercream to spread a 'crumb coat' over the rest of the cake, doing the sides first so you can spin it around by holding the top. Add the 'crumb coat' to the top.  A crumb coat is a very thin layer of icing or buttercream that allows the second coat to adhere.

For the ganache:

  • Melt the chocolate and cream together in the microwave (30 seconds at a time) or use the bain marie method. Stir until well combined.

Putting together the cake:

  • With a sharp serrated knife, thinly slice off the top of each cake so that they fit together. If the sides are uneven, use the knife to trim round. 
  •  Finally, using the palette knife, spread the ganache over the sides and top of the cake. Leave the ganache to dry for a few minutes, then scatter the violet sugar over the top of the cake. Add the crystallised violets around the cake. Stud the sides with the violet pearls. 

Optional: add a large purple flower to the middle of the cake.



    2 x 20cm round cake tins
    Baking parchment or quick release spray