Chocolate Earl Grey Tea Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven 325 degrees.
  • Place rack to centre.
  • Grease 10 inch angel food pan.
  • Place tea bags into a measuring cup and pour over 2/3 cup boiling water.
  • Let steep 6 minutes.
  • Remove tea bags, squeezing any liquid into the cup.
  • Let cool to room temperature.
  • Melt chocolate in the top of double boiler until smooth.
  • Remove let cool.
  • Puree marmalade in processor or through a sieve. Set aside.
  • Using electric mixer beat butter and sugar until light and fluffy.
  • Add eggs one at a time, beating well after each.
  • Stir in the melted chocolate.
  • Now stop using mixer and use the wooden spoon, for combining.
  • Stir in the marmalade, walnuts, and vanilla.
  • Combine the flour, baking powder in a bowl.
  • Beat in the flour mixture, alternating with the cold tea into the chocolate mixture in two additions. DO NOT OVERBEAT-- Pour the batter into prepared pan.
  • Bake until tester comes away clean-- about 60- 70 minutes.
  • Transfer to wire rack and cool 15 minutes.
  • Using a sharp knife cut around the edges to loosen then turn out.
  • Cool completely.
  • Bring the cream to a boil, and pour over the chopped chocolate.
  • Let stand to melt.
  • stirring now until smooth.
  • Place cake onto plate-- Glaze the top and letting glaze drip down the sides of cake.
  • Cover with a dome top.
  • Store at room temperature.
  • Can be made the day before serving.
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