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Earl Grey Chocolate Fudge Cake Recipe

Earl Grey Chocolate Fudge Cake.

Earl Grey Chocolate Fudge Cake Recipe
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Ingredients

For the cake
  • 18g Steenbergs Earl Grey loose leaf tea
  • 150ml boiling water
  • 100g unsalted butter, melted and cooled, plus extra for greasing
  • 3 large free-range eggs
  • 150g soft dark brown sugar
  • 100g light Muscovado sugar
  • 250g self-raising flour
  • 120g Divine Dark Chocolate (70% cocoa solids), melted and cooled
  • 1 teaspoon Steenbergs bicarbonate of soda
  • 1 teaspoon Steenbergs baking powder
  • 3 tablespoons Greek yoghurt
For the Earl Grey cream
  • 12g Steenbergs Earl Grey loose leaf tea
  • 100ml boiling water
  • 3 tablespoons light Muscovado sugar
  • 250g cream cheese
  • For chocolate icing
  • 150g Divine Dark Chocolate (70% cocoa solids)
  • 100ml double cream
  • 3 tablespoons honey
For the Earl Grey dust
  • 2 tablespoons golden caster sugar
  • 3g Steenbergs Earl Grey tea

Earl Grey Chocolate Fudge Cake.

If Victoria sponge is the queen of cakes, then chocolate fudge cake has to be the king! Infusing a chocolate cake with a hint of Earl Grey tea adds an aromatic ting to its fudgy excellence- making it a true object of desire. If you’re pushed for time, skip the Earl Grey gold dusk, but you can see how beautiful it looks and how it turns a simple chocolate cake into a masterpiece.

Many thanks to our friends at Divine Chocolate for permission to reproduce this recipe.

Makes 10 slices

Preparation time 15 minutes

Cooking time 2 hours

Decorating time 30 minutes

Method

01
Preheat the oven to 180°C / gas 4. To make the cake, place the Earl Grey teabags in a cup and cover with the boiling water. Leave the tea to stew for 5 minutes, and then strain the tea and discard the tea leaves, leaving a really strong tea to cool a little. Grease and line a 22-23com spring form cake tin with butter and a disc of greaseproof paper. Place all the cake ingredients, including the tea, into a food processor and blend until you have a smooth batter. Pour the batter into the cake tin and level out the surface. Bake in the oven for 50 minutes, or until you can stick a metal skewer into the centre and it comes out clean. Leave to cool in its tin, covered with a clean towel, for two hours.
02
To make the Earl Grey cream, place the Earl Grey tea in a small pan and cover with the boiling water. Leave the tea to stew for 5 minutes, and then strain the tea. Add the sugar to the tea, bring to the boil and boil for 2 minutes or until syrupy. Leave to cool for 10 minutes then whisk into the cream cheese.
03
Slice the cooled cake in to 3 horizontal layers. Spread the bottom layer with half the Earl Grey Cream. Replace the middle layer of cake. Spread over remaining cream and replace the top.
04
Melt the chocolate for the icing in a microwave with the double cream and honey, stir until blended leave to cool. Pour he chocolate icing over the cake. Using a spatula, gently tease the icing around the edges until the whole cake is iced. It looks beautiful if you draw swirls through it.
05
To make the gold dust, melt the sugar in a small dry frying pan. Once starting to caramelise, put the tea leaves into the caramel and stir the loose tea leaves through. Take off the heat immediately and pour onto a sheet of greaseproof paper. Leave to cool for 10 minutes, then grind up in a pestle and mortar until it becomes golden and dusty. Sprinkle over the top of the cake and serve.
06
Photo copyright of Hilary Moore and Divine Chocolate.