In high school, I absolutely loved planning tea parties for my girl friends. From the bite size tea sandwiches to the perfect sorbet pallet cleanser and finally picking the best teas. Tea parties were an easy way to impress my friends and have a quick and easy party with minimal cooking effort.
But who says tea is only for drinking? I love the hint of spice and subtle flavor that makes tea what it is. So why not harness those flavor profiles and add it to something delicious like cake? Don’t mind if I do. I present to you a double dose of Earl Grey in cake form. These two different cake recipes combined create a gorgeous presentation of chocolate and plain cake. Paired with a soft vanilla butter cream, try to resist this delightful cake.
Chocolate Earl Grey Cake:
6 Earl Grey tea bags or 2 tablespoons loose Earl Grey
1 cup water
1/2 cup (1 stick) butter
2 cups granulated sugar
4 ounce unsweetened chocolate, melted & cooled
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup plain yogurt
Heat oven to 350° F. Lightly grease and flour two 8″ round pans.
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.
Earl Grey Cake:
3/4 cup all-purpose flour
2 Tbsp corn meal
1 ½ tsp baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
3/4 cup white sugar
3 eggs, room temperature
1 tablespoon vanilla extract
1 cup whole milk
4 tablespoons of loose leaf Earl Grey tea
Preheat oven to 350°C. Lightly grease and flour two 8-inch round cake pans.
In a bowl, combine the flour, corn flour, baking powder and salt.
In your mixer, beat butter, sugar, vanilla and 1 tablespoon ground tea leaves until light and fluffy. The scent of the tea leaves will emerge. Add eggs one at a time, beating well after each.
In a small saucepan, heat milk and 3 tablespoons of whole tea leaves until just boiled, remove from heat and let steep for a few minutes until the milk changes color. Strain out the tea leaves and set the “tea milk” aside.
Add the combined flour mixture into the wet mixture, and finally pour in the “tea milk”. Mix just until blended. Immediately pour into the prepared pans and bake for 40-45 minutes.
1 1/2 cups powdered sugar
2 sticks butter, room temperature
1 ½ tablespoons milk
1 tablespoon vanilla extract
Combine all ingredients in your mixer and whip until fluffy. You can adjust the recipe for thicker or thinner frosting by using more or less sugar and butter.
Starting with the plain Earl Grey cake, apply a thin layer of frosting and alternate cake flavors until all four layers have been assembled. Frost the top and sides of the cake with a thin even layer.