Method

• 1.
  Preheat the oven to 170°C. Grease the base of a 2.4L bundt pan, making sure to get into all the crevices.
• 2.
  Whiz the lavender and half the sugar to a powder in a food processor. Transfer to a mixing bowl or the bowl of a stand mixer with the paddle attachment, add the remaining sugar and the butter and beat for 7-8 minutes or until pale and creamy.
• 3.
  Using a fork or balloon whisk, whisk the flflour, grated chocolate, cocoa, baking powder, bicarbonate of soda and 1/2 tsp of salt flakes together in another bowl.
• 4.
  In a small jug, whisk eggs and yoghurt together. Add this to the butter and sugar mixture, alternating with the flflour mixture, beating well after each addition. Add a splash of milk to loosen if the batter is too stiff to fall off the end of a wooden spoon.
• 5.
  Spoon batter into prepared pan, smoothing with the back of a spoon to ensure that the batter fifills all the crevices at the bottom of the pan. Tap the pan on the work surface a couple of times to remove all the air bubbles. Bake for 40-45 minutes until a skewer inserted in the centre of the cake comes out clean. Leave to cool in the pan for 15 minutes, then turn out onto a wire rack to cool.
• 6.
  For the glaze, mix the icing sugar, lemon juice, melted butter and a pinch of salt together in a bowl. Drizzle over the cooled cake so that it covers the top and runs down the sides, then decorate with lavender sprigs before serving.