Earl Grey Chocolate Cake
Moist chocolate cake infused with fragrant Earl Grey tea. A perfect blend of rich cocoa and delicate bergamot flavor.
Ingredients:
- 1 tablespoon solid shortening
- 1 tablespoon flour
- ½ cup boiling water
- 1 tablespoon Davidson's Earl Grey tea (or 2 tea bags of Davidson's Earl Grey tea)
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup unsweetened cocoa powder
- 8 ounces unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
Recipe:
- Preheat oven to 350*F. Use the solid shortening and flour to grease and flour 2 (9-inch) round cake pans. Line bottoms with parchment paper. Brew the tea for 4 minutes; strain into a large measuring cup and cool. Add the buttermilk and vanilla. Sift the dry ingredients onto wax paper. In the mixing bowl of an electric mixer fitted with the flat paddle, cream the butter until it is light, about 1 minute. Scrap beater and sides of bowl; beat another 2 minutes. Add the eggs, one at a time. Scrap down sides of owl and beat for 1 minute. Fold in one-fourth of the flour mixture and one-third of the tea/buttermilk and vanilla mixture. Blend and stir. Once all the ingredients are added, beat in mixer on low speed just to mix until smooth. Pour batter into the pans and spread with a spatula. Tap pans on kitchen counter to break up any large air bubbles. Bake for 40-45 minutes or until the center springs back when touched lightly. Remove from oven and cool on wire rack for 5 minutes. Run a small kitchen knife around the edges of cake and sides of pan to loosen. Unmold on cooling rack and peel off the parchment paper. Use cake rack to turn cake right side up. Cool before frosting.
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