It’s no secret that I love Earl Grey tea. I’ve made a bread with it and infused vodka with it. So when stumbling upon a recipe for a chocolate cake that has Earl Grey in it, I couldn’t resist. I’m not kidding. I was hankering for a new baking project and I stopped in my tracks when I saw this recipe.
Through dumb luck I just happened to have some unsweetened chocolate squares in the pantry, which just seemed like destiny since I also happened to have an abundance of Earl Grey tea as well (not unusual in this house). So on my day off, after a frenzy of cooking delicious dishes all day for this wonderful blog, I also baked a cake.
Have you ever made something that only kind of tasted like a hint of what you wanted it to taste like? This is not that kind of cake. The Earl Grey flavor in this circular bit of deliciousness is prominent and complimented by the bittersweet chocolate of the cake.
The dusting of powdered sugar is just enough of a finishing touch to not overwhelm the cake itself. ‘ll be making this again very soon.
6 tea bags of Earl Grey tea
10 ounces hot water
8 tablespoons unsalted butter
2 cups granulated sugar
4 ounce unsweetened chocolate
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup plain greek yogurt
confectioners’ sugar for dusting
Preheat the oven to 350 degrees and grease your bundt pan. Place the tea bags all in one large mug and pour the hot water over them. Let the tea steep for 5 minutes before removing the tea bags from the mug. Add the butter, eggs, and granulated sugar to a stand mixer and beat until the mixture becomes light and fluffy. Meanwhile, use a double boiler (or your microwave if you’re extra careful) and melt the chocolate and then let it cool off for 2-3 minutes. Add the chocolate and remaining ingredients, including the tea, to the mixer. Beat until combined. Pour the batter into the bundt pan and cook for 45 minutes, or until a knife inserted into the cake comes out clean. Let cool for 5 minutes before transferring to a cooling rack. When completely cooled, dust with confectioners’ sugar.