Earl Grey Chocolate Cake

Posted 2014-01-27 by JudithPlainandSimple ⇒ follow

As the glamorous assistants on the Chanel counter will advise, for maximum effect, it is always best to layer your fragrances (ie purchase the entire range). So, in keeping with this prestigious advice, you can ‘layer up’ the Earl experience by baking one of these divine Earl Grey chocolate cakes to accompany your next Earl Grey brew. A lovely fudgey chocolate cake with the infusion of tea adding another dimension altogether.

With this powerhouse of an international ingredient list collaboration (Swiss Lindt chocolate, British Twinings tea, Greek yoghurt, Danish Lurpak butter and Melburnian boiling water), how could this cake possibly fail to deliver anything other than the height of baked sophistication?

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Makes: 16 servings

Ingredients
6 Earl Grey tea bags
1 cup boiling water
120g butter, softened
3 eggs
2 cups sugar
100 dark chocolate, melted & cooled
2 cups plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
Pinch of salt
1/2 cup plain yogurt
Icing sugar for dusting

Method

Preheat oven to 180° C. Grease a bundt tin or large cake pan (this makes a generous cake).

Brew the tea in the water 3 to 5 minutes. Remove the tea bags and set the tea aside.

Cream the butter and sugar until fluffy and beat in the eggs, one at a time.

Blend in the chocolate.

Mix through the flour, bicarbonate of soda, baking powder and salt.

Mix through the yogurt and tea alternately. Your batter will be light and fluffy. Pour into the pan.

Bake for 50 minutes or until a skewer inserted into the cake comes out cleanly.

Cool for 5 minutes, turn out of the pan and dust with icing sugar.