• Preheat oven to 325 F.
• Place sugar and milk in a saucepan and stir over low heat until the sugar is completely melted.
• Remove from heat and add the butter and chocolate. Stir until butter and chocolate are melted. Set aside to cool completely.
• Add the beaten eggs and sift in the dry ingredients. Whisk until smooth and without any lumps.
• Pour the mixture into the prepared cake pans and bake for 1½ hours, or until an inserted skewer comes out clean.
• Let the cake cool completely in the cake pan.

To make the frosting:

• In a small saucepan, bring the water and granulated sugar to a light boil, then add the lavender leaves. Remove from heat, cover and set aside to cool.
• In the bowl of an electric mixer, fitted with the flat beater attachment, whip butter on high until pale and fluffy. Add the lavender infused mixture and beat until fluffy. Add powdered sugar a little at a time, until the frosting is at the desired consistency.