Shutterbean recently posted this Real Simple recipe for an Earl Grey Chocolate Cake. And I was torn. Chocolate and Earl Grey? Yes. Dreamy combination. But Real Simple? Not for me. I sometimes want to buy it off a magazine rack, sure, because who wouldn’t want to “Organize Your Whole Life in 15 Minutes” or learn “25 Fast Healthy Breakfast Ideas You’ve Never Thought Of Before”? But those are false promises, or at most two-page spreads, and when I have actually purchased the magazine I have come away with the feeling that it was really just trying to sell me cleaning products all along. And I don’t really like to clean.
Luckily, I didn’t let my issues outweigh my love of cake. Because this is a good one. I love a chocolatey chocolate cake, which this is not. (For a moist, delicious, super chocolatey cake, bake these Vegan Chocolate Cupcakes as a cake instead.) This Earl Grey Chocolate Cake has a lighter chocolate flavor, which is a good thing (weird! I know!), because it allows the tea to come through. The Earl Grey flavor is subtle, but definitely noticeable. Intriguing.
The bundt pan that I dug out of the back of my cupboard gave the cake an irresistable chewy-crisp edge. If you’re a middle-of-the-brownie-pan kind of person instead, don’t worry, all but a few millimeters of the cake is fine-crumbed and moist. (But oh! Those few millimeters! If you are an edge-of-the-brownie-pan kind of person, you will love that edge.) The bundt pan also made J refer to me (fondly, I think) as a Midwestern housewife. If you live in the Midwest, do you make a lot of bundt cakes? I think that is a lifestyle I could definitely embrace.
I enjoyed making Earl Grey Chocolate Cake in part because you mix everything in one bowl, so it required relatively little cleanup (see above re whether I like to clean). Boil a cup of water and infuse it for 3-5 minutes with 6 Earl Grey tea bags or 2 Tbsp. loose Earl Grey tea, then set the tea aside. Spray a bundt or tube pan and set it aside. Melt and cool 4 oz. semisweet chocolate.* In your mixing bowl, cream 1/2 c. softened butter with 1 3/4 c. sugar, then mix in 3 eggs. Mix in the melted chocolate. Continue to mix while adding 2 c. all-purpose flour, 1 tsp. baking soda, 1 tsp. baking powder, 1/4 tsp. salt, 1/2 c. plain yogurt and that strong cup of Earl Grey tea. Scoop the cake batter into your pan. Bake 45-50 minutes at 350 or until a skewer comes out with a few crumbs (rather than raw cake batter) attached. Let the cake cool for 5 minutes, then turn out of the pan. Cool, then dust with confectioners’ sugar before serving.
*The original recipe called for 4 oz. unsweetened chocolate and 2 c. sugar, but I didn’t have unsweetened chocolate. Make it easy, use what you have on hand.