Food blogs are funny. If you look at this picture, you might assume that I had a neighbor/ friend over for tea. In reality I was standing on a chair, trying not to make a lot of noise while my 3 year old napped away in his room upstairs. I was also trying really hard not to fall off said chair; I don’t have a good history with standing on chairs…
I was sorting my way through a pile of papers during Cooper’s nap when I found a little recipe card for this Earl Grey Chocolate Cake. It’s been waiting to be made since I clipped the recipe out in college. I was craving something chocolatey, I had all of the ingredients and wanted a cup of tea. It was a sign. I feel it’s important to always pay attention to signs like these. This cake came together in less than 15 minutes and it took about the same amount of time to clean it all up. I love that in a cake.
After the cake was done and sprinkled with powdered sugar, I had a pretend tea party in my kitchen where I drank one cup of tea and ate two slices of cake. You can’t let cake go to waste like that. When it’s exposed to air like that it’s got a short shelf life…or something.
Tea parties for one are where it’s at. Especially when a beautiful Earl Grey perfumed chocolate cake is your star dessert.
A fancy hat & gloves are totally optional.
And we’re off!
Gather your ingredients.
Look! I actually wrote this recipe on an index card once upon a time.
Time to steep your tea & melt the chocolate.
See how that happened? A tea kettle & a microwave were involved in this process.
Let’s take a moment to be seduced by the powers of melted chocolate.
Are you seduced. Yeah, I thought so.
Get the dry ingredients together.
Cream the sugar & butter together.
Add in your eggs.
Melted chocolate goes in.
Flour mixture happens upon wet mixture.
Alternate the tea & yogurt in the batter.
This is the fluffiest batter I’ve ever tasted.
Batter goes into a lubed pan.
Batter bakes into a cake.
Cake gets flipped onto a plate. Cake cools off. Tracy has a hard time not touching said cake.
Powdered sugar goes on top of this cake.
And we hold off eating it for one second so someone can take a picture.
Then we dig in! The end.
Earl Grey Chocolate Cake
serves 10
(recipe from Real Simple Magazine)
- 6 Earl Grey tea bags or 2 tablespoons loose Earl Grey
- 1 cup water
- 1/2 cup (1 stick) butter
- 3 eggs
- 2 cups granulated sugar
- 4 ounce unsweetened chocolate, melted & cooled
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup plain yogurt
- confectioners’ sugar
Heat oven to 350° F. Coat an 8-cup fluted tube pan (that’s a bundt, right?) with cooking spray.
Brew the tea in the water 3 to 5 minutes. Remove the tea bags or strain the leaves and set the brewed tea aside.
Using a mixer, beat the butter, eggs, and granulated sugar until fluffy. Blend in the chocolate. Beat in the flour, baking soda, baking powder, salt, yogurt, and brewed tea. Pour into pan.
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.
Turn out of pan and cool. Dust with confectioners’ sugar.
Shutterbean Notes:
I melted the chocolate in the microwave for 2- 1 minute increments on high power!
