Hoffman Media


Earl Grey–Chocolate Cake

Earl Grey–Chocolate Cake

½ cup water
3 (.2-ounce) bags Earl Grey black tea*
2½ cups cake flour†
1½ cups sugar
¾ cup unsweetened dark cocoa powder‡
2 teaspoons baking soda
1 teaspoon salt
½ cup plus 2 tablespoons butter, softened
2 large eggs
2 teaspoons vanilla extract
1 cup buttermilk
1 recipe Dark Chocolate Ganache (see Download)
Garnish: cookies and cream sprinkles**, dark chocolate shards, and fresh strawberries

• Preheat oven to 350°.
• Spray a 13-x-9-inch baking pan with nonstick cooking spray. Set aside.
• In a small saucepan, heat water to boiling. Remove from heat, and add tea bags. Steep, covered, for 5 minutes. Remove and discard tea bags. Let tea cool to room temperature. Set aside.
• In a large bowl, combine flour, sugar, cocoa, baking soda, and salt. Add butter, eggs, vanilla, buttermilk, and tea. Beat at medium speed with an electric mixer for 3 minutes.
• Pour batter into prepared baking pan, and level out.
• Bake until a toothpick inserted into center comes out clean, 28 to 30 minutes.
• Cool cake in pan on a wire rack for 10 minutes. Turn out onto a large wire rack to cool completely.
• Using a long serrated knife, trim top to create a level surface, if necessary, and cut cake into 24 (2-inch) squares.
• To frost, place cake squares on wire rack, and spoon warm Dark Chocolate Ganache over each, letting ganache drip down sides. Smooth with an offset spatula to cover cake squares, if necessary.
• Garnish with sprinkles, dark chocolate shards, and strawberries, if desired.

*For testing purposes, we used Bigelow Earl Grey Tea.

†For testing purposes, we used Swans Down Cake Flour, swansdown.com.

‡For testing purposes, we used Hershey’s Special Dark Cocoa unsweetened powder.

**For testing purposes, we used Wilton Cookies & Crème Crunch Sprinkles.

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