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
Cake Preparation
Preheat oven to 350 degrees Fahrenheit and prepare a 9-inch round cake tin using oiled parchment paper.
Put the milk in a small pot on the stove over medium heat until it comes to a simmer.
Remove from heat, add a bag of Earl Grey tea, and leave for about five minutes, depending on how strong you prefer the flavour.
Once it has steeped long enough, remove the tea bag, making sure to squeeze out all the remaining milk from the bag.
In a large bowl, combine flour, white sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt with a whisk.
Set aside.
In another bowl, add together the oil, eggs, and vanilla, whisking together until the mixture becomes thick and has a light colour.
After this, add the sour cream and mix until well combined.
Add the previously prepared wet ingredients to the dry ingredients and use a whisk to mix together until very thick.
Add the warmed tea-infused milk to the batter in two separate parts and whisk each one in until fully combined.
Pour batter into the prepared cake tin and gently tap the sides of the tin against the counter a few times to release any large bubbles.
Bake for 35 to 40 minutes or until the cake has risen, the edges have pulled away from the sides of the cake tin, and a toothpick inserted into the centre comes out with a few crumbs on it.
Leave the cake in the cake tin on a wire rack to cool completely.
Cream Preparation and Finishing Process
Prepare the cream while the cake is cooling.
Heat the heavy cream, honey, vanilla, and salt in a small pot on the stove over medium heat until it comes to a simmer.
Remove from heat, add the remaining Earl Grey tea bag, and steep for approximately five minutes.
Strain the cream mixture through a fine mesh strainer into a large mixing bowl, cover with plastic wrap, and refrigerate until the cream is completely cool — at least two hours.
Once the heavy cream has cooled completely, whip it on high speed using a hand mixer until stiff peaks are formed.
After the cake has cooled completely, carefully run a butter knife around the edge of the cake to help loosen it from the sides of the tin and gently flip the cake onto a serving plate.
Once on the plate, 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.
