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Guest Blogger

Recipe post! Mother’s Day Parma Violet Chocolate Cake, by Restoration Cake

This Sunday we’re giving it up for mumma Vixens everywhere! While loving those beautiful mothers of ours comes naturally, a dedicated day is definitely a celebration they deserve. And nothing says appreciation more than a hand baked master piece! The wonderfully talented Restoration Cake is taking over the blog to give us the only recipe we’ll be needing this weekend! Aprons at the ready Vixens?  (P.S. Don’t forget we’ve got a 10% off Mother’s Day discount, valid until Sunday!)

A Parma Violet Chocolate Cake for Mothering Sunday

Cooked up by Charlotte White of Restoration Cake

Hello, you gorgeous lot! I am thrilled to join you over here on the Voodoo Vixen blog, sharing an extra special treat in time for Mothering Sunday in the UK.

This chocolate cake with violet buttercream is inspired by my Grandmothers; my darling maternal Grandmother, who loved to wear anything in violet, and my paternal Grandmother who I am told always carried a tube of Parma Violet sweets in her handbag. Whilst I never met my paternal Grandmother, the similarity in our sartorial style is uncanny – I have many pictures of her in the 50s/60s wearing outfits that I would love to get my sticky little hands on!


The violet flavouring that I have used in this recipe is available easily online from Foodie Flavours. It creates the most delicate floral taste.

I’ve super-sized this recipe to be baked across 3x 8” sandwich tins for a fashionable, tall finish. However, if you would like to bake a standard sized cake in 2 tins, head on over to my website for the recipe in full and many more for you too.


Chocolate Mud Cake


330g dark chocolate
330g unsalted butter
3tbsp instant coffee
240ml water
180g plain flour
180g self-raising flour
60g cocoa powder
1tsp bicarbonate of soda
Pinch of salt
700g caster sugar
6 large eggs
4tbsp vegetable oil
170ml buttermilk

Makes one 8” cake baked across 3x 8” sandwich cake tins

Oven Temperature = 160° / 325°F / Gas Mark 3

  • Melt the chocolate and the butter in a small saucepan with the instant coffee granules and water. Keep the temperature low and turn off the heat when only a few small lumps remain – these will melt in the heat of the mixture and turning the heat off early prevents burning.
  • Weigh the flours, cocoa, bicarbonate of soda and sugar into a bowl with a pinch of salt. Make a small well in the centre and set aside.
  • Beat the eggs, oil and buttermilk together in a jug before tipping this mixture into the dry ingredients and stirring it into a thick paste.
  • Pour the melted chocolate and butter mixture on top of this paste and bring everything together with a wooden spoon until you have one glossy mixture in the bowl.
  • The cake mixture will need to be poured into three lined sandwich tins. This then goes into the oven for 45-50 minutes or until a skewer comes out clean (or with only a few tiny crumbs attached to it). Allow the cakes to cool completely in their tins before attempting to remove them.


Parma Violet Buttercream


500g unsalted butter (room temperature)
750g icing sugar
1tsp violet food flavouring (I used one from Foodie Flavours
1-2 tbsp milk
violet paste food colouring (I used Violet from Squires Kitchen

  • Beat the butter until whipped and creamy using the paddle attachment of a freestanding mixer.
  • Add the icing sugar and beat until fully incorporated. A tea towel draped over the top of your mixer and held securely in place should prevent the inevitable icing sugar cloud!
  • Beat on medium speed for 5 minutes to incorporate plenty of air into the buttercream. This will lighten it beautifully in texture and colour.
  • Add the violet flavouring to taste. I found that a teaspoon was sufficient to get a strong flavour without going too far into perfume territory. Add enough milk to make a smooth spreadable consistency.
  • Use a cocktail stick to add colour to the buttercream. Once you are happy with the shade, beat on medium speed for a further 2 minutes to finish.


Decoration and Final Flourish


cake stand
large palette knife
side scraper
disposable piping bag
edible viola flowers (mine came from Fine Food Specialist

  • Begin by trimming away any risen peaks from your cake layers. They should be even and perfectly straight and flat. If you have time to chill the cakes for an hour beforehand, this will be easier!
  • A tiny dot of buttercream on your cake stand will hold the first layer of cake in place. Spread the first layer with violet buttercream and lay the next layer on top. Repeat until you have built your cake.
  • Spread a generous helping of violet buttercream around the sides and over the top of your cake. This can be tidied up with a side scraper pressed gently against the side of the buttercreamed cake – rotate the cake stand so that the cake spins slowly and the excess buttercream is removed by the scraper. You should be left with nice straight sides.
  • Clean your scraper and lay it horizontally at the top edge of your cake. Pull the scraper slowly in towards the centre and repeat all the way around the top edges until you have a perfectly crisp top edge.
  • Load any remaining violet buttercream into a disposable piping bag and cut a small opening of around 5mm at the tip. Squeeze a series of tiny dots around the bottom edge of your cake.
  • Cut a larger opening of around 1cm in the piping bag and pipe blobs around the top of your cake. Place a delicate edible viola on top of each blob and one in between each blob to finish the top beautifully.

If you have enjoyed this recipe, let me know! I am across all social media as @restorationcake and I would love to hear from you. My website features loads of free recipes, video tutorials, and links to my books. You can also read my blog there where I talk about cake, fashion, and fantasise about all the fabulous people that I would love to bake a cake for.



Words and Recipe – Charlotte White
Photography – Jez Brown
Hair & Make Up – Sarah Dunn

Dress: Voodoo Vixen, Judy Dress. Shop: