Chocolate-Earl Grey Cake

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Photo by Susie Cushner
Chocolate-Earl Grey Cake 3.9 181 5 1
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  • Serves 10
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 413 calories
    • Fat 17 g
    • Sat Fat 10 g
    • Cholesterol 88 mg
    • Sodium 266 mg
    • Protein 7 mg
    • Carbohydrate 64 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 76 mg

Heat oven to 350° F. Coat an 8-cup fluted tube pan 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.

Ingredients

  1. Check 6 Earl Grey tea bags or 2 tablespoons loose Earl Grey
  2. Check 1 cup water
  3. Check 1/2 cup (1 stick) butter
  4. Check 3 eggs
  5. Check 2 cups granulated sugar
  6. Check 4 ounces unsweetened chocolate, melted and cooled
  7. Check 2 cups all-purpose flour
  8. Check 1 teaspoon baking soda
  9. Check 1 teaspoon baking powder
  10. Check 1/4 teaspoon kosher salt
  11. Check 1/2 cup plain yogurt
  12. Check confectioners' sugar

Directions

  1. Heat oven to 350° F. Coat an 8-cup fluted tube pan with cooking spray. 
  2. Brew the tea in the water 3 to 5 minutes. Remove the tea bags or strain the leaves and set the brewed tea aside.
  3. 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.
  4. 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.