Chocolate Earl Grey Cake:

1. Preheat oven to 350F. Heat milk up in a saucepan on the stove or in the microwave until hot, 2-3 minutes. Add teabags and steep for 10-12 minutes, until milk is golden and fragrant. Squeeze milk out of the teabags and discard the bags. Measure out milk and add additional milk to make it 1 3/4 cup. (can also omit tea bags and use plain milk for regular chocolate cake or substitute brewed coffee instead of milk and tea for a more intense chocolate flavor!)
2. Place sugar, flour, cocoa, baking soda, baking powder, and salt into a large mixing bowl and stir to combine. Add eggs and melted coconut oil and stir to combine. Slowly mix in Earl Grey milk and vanilla and beat until thoroughly combined. Scrape down the sides and the bottom of the bowl and mix well.
3. Pour into a greased and floured 10 or 12-inch fluted bundt pan. The pan I used is this one.
4. Place pan onto the middle rack of the preheated oven and bake for 30-35 (may take more time depending on your oven and the pan you used) or until middle is set and toothpick inserted near the center comes out clean.
5. Place pan onto a wire rack to cool for a few minutes before inverting onto a serving plate. Drizzle ganache over the top and serve.

Lavender White Chocolate Ganache:

1. Heat 3 tablespoons coconut milk with lavender and press lavender pods with the back of a spoon to release the flavor. Strain lavender and discard.
2. Place lavender milk and white chocolate into a heat-safe bowl over a pot of boiling water. Stir until chocolate is melted.
3. Ganache should drizzle easily from your spoon. If mixture is too thick, stir in an extra 1/2-1 tablespoon of milk.
4. This glaze starts to firm up as it cools so you’ll want to drizzle it soon after removing it from the heat.