Earl Grey Chocolate Cake
This cake is a variation on a classic buttermilk chocolate cake. The citrusy undertones of the tea give the cake a subtle “mmm…just what is that?” flavor. The cake is easy to make, is great for a party, and keeps well.
Makes: 1 Bundt cake
- 1 1/3 cups or 315ml boiling water (about 212°F/ 100°C)
- 2 1/2 teaspoons loose-leaf Classic Earl tea leaves
- 1 3/4 cups or 215 grams all-purpose flour
- 2 cups or 400 grams granulated sugar
- 3/4 cup or 65 grams unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 2 eggs
- 1 cup or 240 ml buttermilk
- 4 oz (1 stick) or 115 grams unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1/4 cup or 60 ml steeped Earl Grey tea (from the cake)
- 4 oz or 115 grams bittersweet chocolate, finely chopped
- 4 tablespoons salted butter
To Make the Cake:
Preheat the oven to 350ºF / 180ºC / Gas 4. Spray bundt or tube pan with vegetable cooking spray. Rub cooking spray into all crevices of the pan with a paper towel, then lightly flour the pan, tipping out any excess.
Pour the boiling water over the tea leaves in a small bowl. Steep, covered, for 5 minutes, then strain, discarding the leaves. Set aside.
In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt. Whisk or mix thoroughly. Add 1 cup of the steeped tea, reserving the remaining ¼ cup / 60ml or so for the glaze. Add the buttermilk, melted butter, and eggs. Using an electric mixer on medium – high, beat the mixture for 2 minutes. Scrape down the sides of the bowl and mix for another 2 minutes, until smooth. The batter will be thin. Pour into the prepared pan.
Bake for 30 to 45 minutes, until a tester inserted into the middle of the cake comes out clean and the surface springs back when lightly touched. Cool in the pan for 15 minutes, then invert the cake onto a cooling rack. When the cake is cool, transfer to a serving plate.
To Make the Glaze:
In the top of a double boiler over steaming water, heat the chocolate and butter just until melted. Heat the reserved ¼ cup/ 60ml tea in the microwave for 30 seconds until hot, then stir it into the chocolate. The mixture will thicken; stir until smooth and pourable. Spoon the glaze over the cake, using the back of the spoon to spread it slightly. It should drip down the sides but will not cover the cake completely. Let set for 1 hour, then serve at room temperature. Store in an airtight container at room temperature or refrigerated; the cake may also be frozen.