EARL GREY TEA CAKE WITH DARK CHOCOLATE AND ORANGE ZEST
Loose Earl Grey tea stirred into buttery cake batter adds a sweet, floral essence that's subtle but lovely. A little dark chocolate and orange zest makes this cake extra special. While you could use chocolate chips, using chocolate chopped from a bar produces the best result: The varying sizes of chopped chocolate blend in nicely without overpowering the delicate tea flavor.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Prepare the frosting: In a small saucepan, bring 1/2 cup/120 milliliters heavy cream to a simmer over medium-high heat. Stir in the tea, remove from the heat, cover and let stand for at least 30 minutes and up to 1 hour. Strain the tea through a fine-mesh sieve, discarding the solids, and chill the remaining cream until completely cold, at least 1 hour.
- Prepare the cake: Heat the oven to 350 degrees. Butter an 8-inch round cake pan and line with parchment paper. In a medium bowl, whisk together the flour, tea, baking powder and salt.
- In large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 3 minutes. Add the orange zest and beat to combine. Add the eggs, one at a time, and beat until combined, scraping the sides of the bowl as necessary. Beat in the flour mixture on low, until just combined, then beat in the milk. (Don't overmix.) Add the chocolate and fold it in using a spatula. Transfer the batter to the prepared pan and smooth the top. Bake just until a toothpick comes out with moist crumbs attached, 30 to 35 minutes. Transfer to a rack to cool for about 15 minutes. Then tip the cake out onto the rack to cool completely.
- To finish the frosting, add the remaining 1/4 cup/60 milliliters cream and the confectioners' sugar to the tea cream. With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2 to 3 minutes. Add the mascarpone and beat just until stiff peaks form. (Do not overmix.) Top the cake with the frosting to serve. Store leftovers covered in the fridge for up to 3 days; let come to room temperature before serving.
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Fawwad Hala
[email protected]This cake is so delicious! The Earl Grey tea flavor is subtle but present, and the dark chocolate and orange zest add a nice depth of flavor. The cake is also very moist and fluffy. I will definitely be making this cake again.
SiR Luke
[email protected]I followed the recipe exactly and the cake turned out dense and dry. I'm not sure what went wrong.
HomeMadebyKellyM Find Me on Etsy and TIKTOK
[email protected]This cake was easy to make and turned out great! The flavors of Earl Grey tea, dark chocolate, and orange zest go together perfectly. I made it for a potluck and it was a big hit.
OLUWAFUNMILAYO AGBOOLA
[email protected]I made this cake for a party and it was a hit! Everyone loved it. The cake was moist and flavorful, and the glaze was the perfect finishing touch. I will definitely be making this cake again.
Kinley Hammond
[email protected]This Earl Grey tea cake with dark chocolate and orange zest is an absolute delight! The flavors are perfectly balanced, with the Earl Grey tea adding a delicate floral note that complements the rich chocolate and tangy orange zest. The cake is moist