Saints Cake with Lavender Cream

I spent last Tuesday flipping through my Grandma’s old hand written recipe books in search of my favourite chocolate cake, Saints cake. The chocolate cake was so named by my Grandma as my cousins boarding at Saint Peters School loved the cake and would request it to be brought when she visited. The recipe below is exactly the one my Grandma used, however she would fill hers with a decadent chocolate mousse. Rather than mousse, I have paired mine with a lavender cream. The fresh notes in the lavender cut through the richness of the cake and add a floral flavour that pairs really nicely with the chocolate. This recipe is super easy to make and does all the opposite things that cakes normally do. The cake won’t rise, it forms a crust and it is really dense. However, don’t be fooled by its humble looks, what it lacks in beauty it makes up for in flavour!

SERVES 10-12


Chocolate Cake
200g dark chocolate (the best you can afford, you CAN taste the difference!)
200g unsalted butter cut into cubes
100g plain flour
300g caster sugar
6 eggs

Lavender Cream
1 cup cream
1 1/2 teaspoon dried lavender, crushed
1 tablespoon icing sugar



Preheat your own to about 180 degrees.

Line the base of a round spring form tin. Grease sides well with butter.

Melt butter and chocolate in microwave for 3-5 minutes, depending on your microwave. Mix together with spatula to combine.

Meanwhile, beat eggs, sugar and flour until thick and pale. Fold in the melted chocolate mixture until evenly combined.

Bake for about 70 minutes. Allow cake to cool slightly before removing from the tin.


In a small saucepan combine cream and dried lavender, bring to a simmer. Strain the mixture discarding the lavender. Cover the mixture and place in fridge until completely cooled. Once cool, beat the cream mixture and sugar with an electric mixer until soft peaks form. Serve immediately.


If you are filing your cake with mousse or cream, divide the mixture between two tins and cook for about 30-40mins at 160.