White Lions Tea House - Orillia

Experience The Charms of Tea

Earl Grey Tea Chocolate Cake

Many Thanks for this recipe from my friend and teacher Raelene Gannon and her cookbook "Tea from cup to plate" 

Talk about chocolate cake elevation! This will take your basic chocolate cake to the next level; this is for the girlfriends' tea for sure.

Makes 12-16 servings

Ingredients:
1/2 cup (125 ml) butter, at room temperature

2 Tbls (30 ml) loose Earl Grey tea leaves

1 1/4 cups (310 ml) cake flour

1 1/2 cups (375 ml) packed brown sugar13403983 1162222773829110 8856237931263761121 o

3/4 cup (185 ml) unsweetened cocoa powder

2 1/2 tsp (12.5 ml) baking powder

1 1/2 tsp (7.5 ml) baking soda

1/2 tsp (2.5 ml) salt

3 eggs

2 cups (500 ml) buttermilk

Preheat the oven to 325oF (160oC)

Grease 2 9-inch (23 cm) cake pans or 1 10-inch (25 cm) Bundt pan and line the bottoms with parchment paper.

Put the butter and tea leaves in a small saucepan over low heat and cook, stirring occasionally, for 10 minutes until the butter has melted and it is infused with the tea. Remove from the heat and let cool for 10 minutes.

While the butter is cooling, put the flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl and mix thoroughly.

Put the eggs in another bowl and beat for 1 1/2 minutes, and then add the buttermilk and mix well.

Add the buttermilk mixture and the tea-infused butter to the flour mixture and bea until just combined. Pour the batter into the prepared pan(s) and place in the oven. If using 2 cake pans, bake for 30 minutes, and if using a Bundt pan, bake for 40 to 45 minutes, or until a knife or cake tester inserted in the centre comes out clean. Remove from the oven and let cool on a rack for at least 1 hour before removing the cake from pans.  You can top this cake with chocolate Earl Grey tea ganache...

Tea Concentrate:

2 Tbsp (30 ml) loose Earl Grey tea

1/2 cup (125 ml) boiling water

To make the tea concentrate, put the tea leaves in a small bowl and pour the boiling water over them. Let steep for 5 minutes and then strain, reserving 2 teaspoons (10 ml) of the liquid.

Ganache:

1 cup (250 ml) semisweet chocolate chips

1 tbsp (15 ml) sugar

3/4 cup(185 ml) whipping or table cream

To make the ganache, put the chocolate chips and sugar in a heat-proof bowl and mix well. Set aside.

Put the cream in a small saucepan and stir in the reserved tea concentrate. Over medium heat bring to a simmer, stirring constantly, and then pour the hot cream over the chocolate-sugar mixture. Let sit for 60 seconds, and then whisk until all the chocolate is melted and the mixture is shiny and smooth. Place in the refrigerator and chill for about 20 minutes until thickened slightly before using as a filling or icing on the cake.

 

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