I love tea. I grew up enjoying a cup several times a day with my Armenian/Russian grandmother, who was born and grew up in Uzbekistan, where they drank tea during the hot summer months to keep hydrated and cool. Besides being a delicious beverage, I find tea to be an excellent addition to many dishes, especially cakes. In this recipe, Earl Grey tea is used. It is scented with bergamot oil, which has a lovely orange-citrus flavor. It pairs wonderfully with dark rich chocolate. Enjoy!
Chocolate-Earl Grey Cake
This Recipe is Adapted from Real Simple Magazine 2007
6 Earl Grey tea bags or 2 Tbsp. loose Earl Grey
1 cup water
½ cup (1 stick) unsalted butter, room temperature
2 cups granulated sugar
4 ounces unsweetened chocolate, melted and cooled
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. kosher salt
½ cup crème fraîche
Confectioners’ sugar, for dusting
Heat oven to 350°F.
Coat an 8-cup cake pan with cooking spray.
Brew the tea in the water 3 to 5 minutes. Remove the tea bag or strain the leaves and set the brewed tea aside.
Sift together flour, baking soda, baking powder and salt together, set aside.
Using a mixer, beat the butter, eggs, and granulated sugar until fluffy. Blend in the chocolate. Beat in the flour mixture, crème fraîche and brewed tea.
Pour into pan and bake 50 minutes, or up to an hour, until a cake tester comes out with a few crumbs attached. Remove from oven and let cool for 5 minutes, then turn out of pan and cool. Dust with confectioners’ sugar.
Makes 10 servings