Ingredients (1 9-inch cake)
For the Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 1/3 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 2 1/2 tsp baking powder
- 1 tsp fine salt
- 1 cup whole milk
- 1 Earl Grey tea bag
- 3 large eggs
- 1 cup vegetable oil
- 1 1/2 tsp vanilla extract
- 2/3 cup sour cream
For the Whipped Earl Grey Cream
- 1 1/2 cups heavy whipping cream
- 1/4 cup honey
- 3/4 tsp vanilla extract
- A pinch of fine salt
- 1 Earl Grey tea bag
Make the Cake
Preheat your oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
In a small saucepan, bring the milk to a simmer. Remove it from the heat, add one Earl Grey tea bag, and let it steep for ~5 minutes. The longer it steeps, the stronger the flavor will be. Remove the tea bag, squeezing out any excess milk.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate medium bowl, whisk together the oil, eggs, and vanilla until the mixture is thickened and light in color. Whisk in the sour cream.
Add the wet ingredients to the dry ingredients and whisk until a very thick batter forms. Pour the warm, tea-infused milk into the batter in two additions, whisking after each one until the batter is smooth and just combined.
Pour the batter into the prepared cake pan. Tap the pan on the counter a few times to release any large air bubbles.
Bake for ~35-40 minutes. The cake is done when it has risen, the edges are pulling away from the pan, and a toothpick inserted into the center comes out with a few moist crumbs.
Let the cake cool completely in the pan on a wire rack.
Make the Whipped Cream and Finish
While the cake cools, prepare the cream. In a small saucepan, bring the heavy cream, honey, vanilla, and salt to a simmer. Remove from the heat, add the second Earl Grey tea bag, and let it steep for ~5 minutes.
Strain the cream mixture into a large bowl, cover it with plastic wrap, and refrigerate until it is completely cold – at least 2 hours.
Once the cream is thoroughly chilled, use a hand mixer to beat it on high speed until it forms stiff peaks.
When the cake is completely cool, run a knife around the edge and invert it onto a serving platter. Top with the whipped Earl Grey cream before slicing and serving.
Earl Grey Chocolate Cake
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup dark brown sugar packed
- 1/3 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 2 1/2 tsp baking powder
- 1 tsp fine salt
- 1 cup whole milk
- 1 Earl Grey tea bag
- 3 large eggs
- 1 cup vegetable oil
- 1 1/2 tsp vanilla extract
- 2/3 cup sour cream
For the Whipped Earl Grey Cream
- 1 1/2 cups heavy whipping cream
- 1/4 cup honey
- 3/4 tsp vanilla extract
- A pinch of fine salt
- 1 Earl Grey tea bag
Instructions
- Heat milk to simmer, steep with Earl Grey tea bag 5 minutes, then remove bag.
- Preheat oven to 350°F. Grease and line 9-inch round cake pan.
- Whisk flour, sugars, cocoa, baking soda, baking powder, and salt in large bowl.
- Whisk oil, eggs, vanilla until light. Stir in sour cream.
- Mix wet ingredients into dry, then add warm tea-milk in two additions until smooth.
- Pour into pan, tap to release bubbles. Bake 35-40 minutes until toothpick has few crumbs.
- Cool completely in pan on wire rack.
- Simmer cream, honey, vanilla, salt. Add tea bag, steep 5 minutes.
- Strain cream mixture, refrigerate until cold, at least 2 hours.
- Beat chilled cream until stiff peaks form.
- Invert cake onto platter, top with whipped cream.
