Earl Grey Chocolate Cake
This is a moist, oil-based chocolate cake infused with Earl Grey tea. The tea is steeped directly into the milk for the cake batter and also into the heavy cream for the whipped topping. This method gives the cake a distinct floral and citrusy flavor that cuts through the richness of the chocolate.
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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.
Notes
Cake is done when edges pull away from pan and center springs back when touched.
Tried this recipe?Leave a comment below & let me know!