125 gram softened butter

1 teaspoon vanilla sugar

2 eggs

1 and half cups self-raising flour

1/2 cup cocoa powder

2/3 cup water

1 tablespoon Culinary Lavender

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Pre-heat the oven to 180C (160C with fan). Grease a deep 20cm round cake tin; line with baking paper.

Beat butter, vanilla, sugar, eggs, sifted flour, Culinary Lavender, cocoa and water in large bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat about 3 minutes or until mixture is smooth and paler in colour.

Spread mixture into pan; bake for about 1 hour. Stand cake to cool on wire rack. Meanwhile make chocolate icing.

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Chocolate icing:

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Melt butter and chocolate in small heatproof bowl over a small saucepan of simmering water. Gradually stir in sifted icing sugar and the hot water, stirring until ising is spreadable. 

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