This is a sophisticated twist on a classic chocolate bundt cake courtesy of Noblepig.com. As with most bundt cakes, it comes together quickly which is always an added bonus. The subtle undertones of Earl Gray tea are a nice surprise if you don’t know what to expect. Serve it with a cup of tea (Earl Gray of course!) as an afternoon snack or dress it up a notch and serve it as a dessert accompanied by Earl Gray Dark Chocolate Sauce. I served the sauce in a shot glass with a demitasse spoon that accompanied the slice of cake which allowed guests to choose as little, or as was the case, as much chocolate as they like.
CHOCOLATE – EARL GRAY POUND CAKE
4 Earl Gray tea bags
1/3 cup boiling water
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup cocoa
1 cup butter, softened
2 cups sugar
4 large eggs
1/3 cup milk
1 teaspoon vanilla extract
- Place the tea bags in a glass measuring cup; pour 1/3 cup boiling water over the tea bags. Let steep for 8 minutes. Remove and throw away the tea bags; cool tea completely.
- Combine flour, baking powder, salt, and cocoa and set aside.
- Place butter in a large mixing bowl and beat with a mixer at medium speed with a mixer for two minutes. Gradually add sugar, beating 5 minutes more. Add eggs one at a time, beating just until the yolks disappear.
- Stir together the tea and milk. Add flour mixture to butter mixture alternating with milk mixture, beginning and ending with flour mixture. Mix at low speed after each addition, just until blended. Stir in vanilla.
- Pour batter into a greased and floured 10-cup bund pan. Bake at 300 degrees for 1 hour and 15 minutes or until a toothpick comes out clean.
- Cool cake in a pan on a wire rack 10 to 15 minutes; remove from pan and cool completely on a wire rack. Dust with powdered sugar and serve with chocolate sauce if desired.
EARL GRAY DARK CHOCOLATE SAUCE
3/4 cup whipping cream
3 Earl Gray tea bags
8 ounces bittersweet chocolate, chopped
2 tablespoons light corn syrup
- Cook the whipping cream in a small heavy saucepan over medium-low heat until just hot (not boiling), stirring often. Remove from heat. Add tea bags, cover and steep for 5 minutes. Remove and discard the tea bags. Add the chocolate and corn syrup, stirring until the chocolate melts. You can return the pan to low heat to help incorporate the chocolate.
- I made the chocolate sauce ahead of time and reheated it over low immediately before serving.
Yields: One 9-inch bundt cake and 1 1/2 cups of chocolate sauce.