earl grey chocolate cake

May 2, 2012

There’s a story behind that photograph. It was taken by my friend Tiffany who was filming me for a class project she had. So that person there sifting in the stripes? That’s me. We spent an entire afternoon in my little kitchen as she made a film, interviewing me and taking some gorgeous, gorgeous shots of my food. Never have any of my creations looked so pretty. She’s one talented lady. She also geeked out with me about shallow depth of field and a plate of asparagus which I think pretty much makes us (nerdy) friends for life.

This cake got to be a bit of a star for the day, since I’d made it that morning. It’s a beauty of a cake – chocolatey with a lovely touch of Earl Grey and that oh-so necessary hint of salt to bring out the flavours.

It’s light and perfect any time of day but the most important thing for you to know is that it gets better after a couple of days. I always freak out a little that my baked goods are going to go stale overnight but this is not so! This cake, stored properly, becomes a little more dense – creamy even – after a day or too, and so chocolatey and wonderful. I ate half of the thing myself. And that is no exaggeration.

Earl Grey Chocolate Cake
from Real Simple via Shutterbean

Ingredients

  • 6 Earl Grey tea bags or 2 tablespoons loose Earl Grey tea
  • 1 cup water
  • 113g/ 4oz/ 1/2 cup (1 stick) butter
  • 3 eggs
  • 2 cups granulated sugar
  • 113g/ 4oz bittersweet chocolate, melted in a double-broiler and cooled
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher/coarse salt
  • 1/4 cup plain yoghurt
  • 1/4 cup sour cream
  • powdered/ confectioners’ sugar, to dust

Directions

  1. Heat oven to 350F. Grease an 8-cup bundt tube pan with neutral oil.
  2. Brew the tea in hot water 3 to 5 minutes. Remove the tea bags or strain the leaves and set the brewed tea aside.
  3. Beat the butter, eggs, and granulated sugar until fluffy. Stir in the melted chocolate. Beat in the flour, baking soda, baking powder, salt, yoghurt, sour cream, and brewed tea. Pour into bundt pan.
  4. Bake 50 minutes or until a skewer inserted into the cake comes out with a few crumbs attached. Remove from oven and let stand 5 minutes.
  5. Turn out of pan and cool on a wire rack. Dust with confectioners’ sugar and serve. Keeps, stored in an airtight container at room temperature, for several days.
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{ 11 comments… read them below or add one }

la domestique May 2, 2012 at 10:08 am

Such a pretty, pretty cake! I love cakes that only improve as they sit on the counter- a nibble with tea, a slice for breakfast.

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Kathryn May 2, 2012 at 10:21 am

Such a lovely sounding cake and a really wonderful photo. I love the movement that she captured.

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holly May 2, 2012 at 11:53 am

that is like my favorite photo…so, so, so lovely! and so amazing to collaborate with other creatives, no? i’ve done the same here in madison AND am so appreciative of the connections that has helped me make.

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sarah May 3, 2012 at 9:04 am

Yum! Tea and chocolate. A perfect combination.
And, I’ve found through the years that lots of cakes taste so much better on day 2, and even 3. It’s such a nice surprise!

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Phoebe July 6, 2012 at 6:27 am

that looks so gorgeous!

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serena August 18, 2012 at 5:52 am

Found the recipe :) hehehehe

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Aine September 1, 2012 at 4:34 pm

Made this today; I don’t own a Bundt(R) pan so I made two 9-inch rounds and sandwiched them together with sweetened whipped cream. It took about half an hour instead of the full fifty minutes. My husband and our guests liked it very much, but I thought it was too wet (I might just be a bad tester, I like very dry chocolate cakes normally). Loved the earl grey taste in it though and will definitely make it again.

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jane duncan trueblood September 11, 2012 at 9:18 pm

Be sure your Earl Grey tea is really aromatic. Mine wasn’t and
I couldn’t taste it in the cake. It was deliciously moist and chocolatey nevertheless. I’ll try it again with better quality tea….

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Elisabeth January 28, 2013 at 3:06 pm

Beautiful cake! Where did you buy the tin? I love it!

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Angharad January 28, 2013 at 4:52 pm

Hi Elisabeth, thanks! I bought the tin second-hand from a Savers here in Minneapolis. Loads of wonderful old-fashioned shapes and styles to be found for next to nothing that way!

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Urmi February 15, 2013 at 1:20 am

I halved this and baked it in a 9″ pan for 25 mins. So nommy! Thank you.

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