A treat for gourmets:
When delicate lavender meets aromatic black tea and both melt into silky-smooth chocolate,the result is a flavor experience that surprises, seduces – and leaves you craving more.
It’s a treat for all the senses and an invitation to slow down and savor a moment of pure indulgence.
In this post:
Black Tea & Lavender – Opposites that Complement One Another
Black tea and lavender form a surprisingly harmonious duo.
The bold, slightly tangy character of black tea meets the delicate, fresh note of lavender – two ingredients that, in their contrast, create perfect balance.
What may sound unusual at first reveals a pleasant depth and gentle clarity when combined. This pairing stands for calmness and character – just right for those who appreciate natural ingredients and distinctive flavor experiences.
Lavender Cake with Lauenstein 'Black Tea & Lavender' Tea Chocolate
Preparation Time
- Perfect for baking in a small muffin tin or any shallow baking dish
- Prep time: 10 minutes
- Bake time: 60 minutes
For the batter:
- 100 g soft butter
- 100 g sugar
- 2 eggs
- 1/2 tbsp lemon zest
- 1 tsp dried lavender flowers
- 150 g flour
- 1/2 tsp baking powder
- 1 pinch of salt
- 100 ml milk
For the chocolate glaze:
- 60 g Lauenstein 'Black Tea & Lavender tea chocolate'
- 1/2 tsp dried lavender buds
Preparation:
Preheat the oven to 160–170 °C (top and bottom heat) and grease your baking tin well. You can use any cake tin you like, but we especially recommend shallow pans – they help the cake bake evenly throughout. If you're using a muffin tin, your portions are already set. With a shallow baking tin, simply cut the cake into handy squares after baking.
Instructions:
Beat the butter and sugar thoroughly until the mixture becomes light and fluffy – that’s the secret to a soft, airy cake.Add the eggs one at a time, then stir in the fresh lemon zest and the aromatic lavender flowers.
In a separate bowl, mix the flour, baking powder, and salt. Add this dry mixture to the batter in alternating steps with the milk, stirring until you get a smooth, silky batter. Pour the batter into your prepared tin and bake for about 50 to 60 minutes, depending on the size and shape of your pan. Use the toothpick test to check if it’s done.
As soon as the cake comes out of the oven, poke several small holes into it while it’s still warm using a wooden skewer – this will allow the chocolate to soak in beautifully later.
Carefully melt the chocolate over a water bath and spread it evenly over the warm cake. If you'd like, sprinkle a few lavender buds on top – it looks lovely and adds a wonderfully fragrant finishing touch.
Tip for gourmets:
The tea chocolate creates a delicately bitter,
elegant glaze.
If you prefer a more intense flavor, try grating a small piece of the chocolate directly into the batter.
Lauenstein 'Black Tea & Lavender Tea Chocolate'
Our Black Tea & Lavender tea chocolate combines the finest white chocolate with real Ceylon black tea from Sri Lanka and lavender from Provence. The tea brings a bold, slightly tangy depth with a hint of citrus, while the lavender adds a fresh, subtly spicy note that perfectly rounds out the composition.
This chocolate is ideal as a special ingredient – for example, as a glaze on a delicate lavender cake – or simply enjoyed on its own.
For our tea chocolates, we use cocoa from the Fairtrade sourcing program, supporting nearly 200,000 Fairtrade cocoa farmers around the world.