Wednesday, March 4, 2015
tea infused chocolate cake
For this particular cake I used mint tea, the chocolate over shadowed the mint quite a bit it did not taste how I had envisioned. Earl grey and lavender earl grey both are wonderful in this recipe. Chai comes out nice as well.
What you will need recipe adapted from Anna no link to original recipe.
Makes one 9 inch cake or 12 cupcakes
1 cup boiling water + tea of choice (or 1 cup of liquid like brewed coffee)
1/4 cup canola oil
1/2 cup cocoa powder
1/2 cup white sugar
1/4 cup brown sugar
1 cup flour
1/2 teaspoon salt
3/4 teaspoon baking soda
How to make!
Pre heat your oven to 350 degrees.
Boil the water and make your tea, let steep for a minimum 5 minutes or to cool off enough so the egg won't cook once added. Strain if using loose tea and transfer into large mixing bowl. Whisk tea with canola oil and cocoa. Whisk in sugars until combined and then whisk in the egg (make sure the wet ingredients have cooled before doing this)
In a separate bowl stir flour, salt and baking soda and add into wet ingredients until just combined.
for the cake:
I used a 9 inch pan which may have been too big but it worked. Bake for 25 minutes or until toothpick comes out clean. For my oven 25 is the magic number.
Fill baking cups 3/4 full and bake for 20 minutes or until toothpick comes out clean.
You may top with a glaze, ganache or icing. I tend to like using just icing sugar on my chocolate cakes since this recipe is so moist you don't need much for it to be good.