Chocolate Earl Grey Tea Cake Recipe
Indulge in the rich flavors of chocolate and the aromatic essence of Earl Grey tea with this delightful Chocolate Earl Grey Tea Cake recipe. Perfect for any dessert occasion, this cake combines the boldness of bittersweet chocolate with the subtle citrus notes of orange marmalade, creating a unique and decadent treat. Follow along with the simple steps below to create your own masterpiece!
Overview:
- Preparation Time: 30 minutes
- Cooking Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes
- Servings: One 10-inch angel cake
Ingredients:
- 2 tea bags
- 2/3 cup boiling water
- 8 oz bittersweet chocolate
- 2/3 cup orange marmalade
- 1 cup unsalted butter
- 1 cup granulated sugar
- 6 eggs
- 1/3 cup walnuts
- 2 tsp vanilla extract
- 2 cups unbleached all-purpose flour
- 2 tsp baking powder
- 6 oz bittersweet chocolate (for glaze)
Instructions:
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Preheat Oven: Preheat your oven to 325 degrees Fahrenheit.
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Prepare Pan: Grease a 10-inch angel food pan and set it aside.
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Brew Tea: Place the tea bags in a measuring cup and pour over 2/3 cup of boiling water. Let the tea steep for about 6 minutes. Once done, remove the tea bags, squeezing out any excess liquid, and allow the tea to cool to room temperature.
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Melt Chocolate: In a double boiler, melt the bittersweet chocolate until smooth. Once melted, remove from heat and let it cool.
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Prepare Marmalade: Puree the orange marmalade in a food processor or through a sieve. Set it aside for later use.
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Cream Butter and Sugar: Using an electric mixer, beat together the unsalted butter and granulated sugar until light and fluffy.
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Add Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated.
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Incorporate Chocolate: Stir in the melted chocolate using a wooden spoon, ensuring it’s evenly combined with the butter and sugar mixture.
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Combine Ingredients: Mix in the pureed marmalade, walnuts, and vanilla extract until well combined.
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Prepare Dry Ingredients: In a separate bowl, combine the unbleached all-purpose flour and baking powder.
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Alternate Mixing: Gradually beat in the flour mixture, alternating with the cooled tea, into the chocolate batter in two additions. Be careful not to overmix.
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Transfer to Pan: Pour the batter into the prepared angel food pan, spreading it evenly.
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Bake: Place the pan in the preheated oven and bake for about 60 to 70 minutes, or until a tester comes out clean when inserted into the center of the cake.
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Cool: Once baked, transfer the cake to a wire rack and allow it to cool for 15 minutes. Then, carefully loosen the edges with a sharp knife and turn the cake out onto a plate to cool completely.
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Prepare Chocolate Glaze: In a small saucepan, bring the cream to a boil. Pour it over the chopped bittersweet chocolate and let it stand for a few minutes to melt. Stir until smooth.
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Glaze Cake: Place the cooled cake on a serving plate and pour the chocolate glaze over the top, allowing it to drip down the sides of the cake.
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Serve: Once the glaze has set, cover the cake with a dome top and store it at room temperature. For best results, you can make the cake the day before serving to allow the flavors to develop.
Nutritional Information (per serving):
- Calories: 6959.1
- Fat: 493.4g
- Saturated Fat: 284.5g
- Cholesterol: 1920.1mg
- Sodium: 1259.3mg
- Carbohydrates: 664.5g
- Fiber: 76.8g
- Sugar: 336.8g
- Protein: 125.7g
Enjoy every decadent bite of this Chocolate Earl Grey Tea Cake, perfect for satisfying your sweet cravings and impressing your guests with its irresistible flavor and texture! 🍫☕🍰
