Saturday, September 12, 2009


6 Earl Grey Teabags or 2 tablespoons loose Earl Grey Tea.
1 cup water
1 stick unsalted butter (half cup)
3 eggs
2 cups sugar
4 ounces best quality semi-sweet chocolate, melted & cooled
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
Quarter teaspoon salt
Half cup plain yogurt
Heat Oven to 350F
Coat an 8 cup pan with cooking spray
Brew tea in water for about 3-5 minutes.
Remove teabags or strain tea leaves and set brewed tea aside.
Using an electric mixer, beat butter,eggs and sugar until light and fluffy.
Blend in the melted chocolate
Beat in the sifted flour, baking powder, salt, yogurt and brewed tea.
Pour into prepared pan.
Bake approx. 50 minutes or until cake tester inserted into cake comes out clean.
Remove from oven. Let cake cool. Turn cake out and cover with Earl Grey Ganache.


2 cups heavy cream
1 stick unsalted butter
3 tablespoons loose Earl Grey Tea (or three teabags)
24 ounces copped quality semi-sweet chocolate

Combine heavy cream, butter and tea in a large saucepan
Bring to a simmer, remove from heat. Set aside to steep for several minutes. Put chocolate into a heat resistant bowl. Strain cream over chocolate. Whisk until smooth and glossy. Frost cake as desired.

1 comment:

  1. This is another good "from scratch" recipe. I assume therefore it tastes pretty good. But I still would like to know how the Earl Grey changes the taste of the cake. Is it very noticeable and unique? --Spirituality of Tea