Saturday, December 7, 2013

Chocolate Earl Grey Cake

My friend Ashindi made this treat for me a couple of years ago.  It’s a delicious and unusual chocolate cake which is perfect for the Christmas season.

Earl Grey is a type of black tea flavored with bergamot oil, which is extracted from the rind of the bergamot orange.  It is thought to have been created for Charles Grey, British Prime Minister in the early 1830s.  Earl Grey tea has long been used to flavor baked goods, confections, and sauces.

4 black Earl Grey tea bags
1 cup boiling water
7 ounces bittersweet chocolate
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (1 stick)
2 cups sugar
3 eggs
6 ounces plain yogurt (approximately 1/2 cup)


1.     Brew tea bags in 1 cup of boiling water.  Steep for 10 minutes.  Remove bags and set tea aside.

2.     Break chocolate into small pieces and melt in a microwave (heat for 1-2 minutes on high) or over lowest heat on stovetop.  Set aside.

3.     In a small bowl, mix flour, baking soda, baking powder, and salt.  Set aside.

4.     Preheat oven to 350F.

5.     Butter and flour Bundt pan.

6.     Using a hand mixer, beat butter and sugar in a large mixing bowl until light and fluffy.  Add eggs and beat until well mixed.

7.     Add yogurt and cooled chocolate.  Mix thoroughly.  Add cooled tea and beat on low to prevent splattering.

8.     Add half the flour mixture and beat into liquid ingredients.  Add remaining flour and mix well.

9.     Using a spatula, transfer batter to Bundt pan and smooth the top.

10.  Bake for 50-60 minutes or until a knife inserted in the center comes out nearly clean.

11.  Remove from oven and cool at room temperature for 10 minutes.

12.  Unmold cake and cool to room temperature.

13.  Serve with whipped cream or ice cream.

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