Chocolate Earl Grey Pound Cake Recipes

CHOCOLATE-EARL GREY POUND CAKE

Steps:

• place tea bags in glass measuring cup - pour boiling water over tea bags - steep 8 mins - remove & discard tea bags - cool completely combine flour, baking powder, salt & cocoa & set aside - beat butter at med speed 2 mins until creamy - gradually add sugar - beat 5 - 7 mins - add eggs, 1 @ a time,beat just until yellow disappears - set aside stir together milk & tea - add flour mix to butter mix alternately c milk mix, begin & end c flour mix - mix @ low speed p ea addition until blended - stir in vanilla - pour into greased & floured pan - bake @ 300 for 1 hr & 15 mins or until pic comes out clean - cool in pan on wire rack 10 - 15 mins - remove fr pan & cool completely on wire rack - CHOCOLATE SAUCE: cook whipping cr in sm heavy pan over med-low heat until hot (not boiling) - stir often - remove fr heat - add tea bags, cover & steep 5 mins - remove & discard tea bags - add chocolate & corn syrup - stir until melted - drizzle over cake

EARL GREY TEA CAKE WITH DARK CHOCOLATE AND ORANGE ZEST

Steps:

• Prepare the frosting: In a small saucepan, bring 1/2 cup/120 milliliters heavy cream to a simmer over medium-high heat. Stir in the tea, remove from the heat, cover and let stand for at least 30 minutes and up to 1 hour. Strain the tea through a fine-mesh sieve, discarding the solids, and chill the remaining cream until completely cold, at least 1 hour.
• Prepare the cake: Heat the oven to 350 degrees. Butter an 8-inch round cake pan and line with parchment paper. In a medium bowl, whisk together the flour, tea, baking powder and salt.
• In large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 3 minutes. Add the orange zest and beat to combine. Add the eggs, one at a time, and beat until combined, scraping the sides of the bowl as necessary. Beat in the flour mixture on low, until just combined, then beat in the milk. (Don't overmix.) Add the chocolate and fold it in using a spatula. Transfer the batter to the prepared pan and smooth the top. Bake just until a toothpick comes out with moist crumbs attached, 30 to 35 minutes. Transfer to a rack to cool for about 15 minutes. Then tip the cake out onto the rack to cool completely.
• To finish the frosting, add the remaining 1/4 cup/60 milliliters cream and the confectioners' sugar to the tea cream. With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2 to 3 minutes. Add the mascarpone and beat just until stiff peaks form. (Do not overmix.) Top the cake with the frosting to serve. Store leftovers covered in the fridge for up to 3 days; let come to room temperature before serving.

CHOCOLATE EARL GREY COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together butter, sugar, and tea. Beat in vanilla, then eggs, one at a time until incorporated. Sift together flour, cocoa powder, and baking powder; fold into egg mixture until just mixed.
• Drop cookies by rounded tablespoonfuls onto a ungreased cookie sheets.
• Bake in preheated oven for 8 minutes.

MINI CHOCOLATE CUPCAKES WITH EARL GREY FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 24-cup mini muffin pans with paper liners.
• Place butter and chocolate in a heatproof bowl set over a saucepan of simmering water. Make sure the bowl isn't touching the water. Whisk until melted and smooth, about 5 minutes. Remove bowl; keep water simmering in the saucepan.
• Whisk sugar and flour together in another bowl. Mix into the melted chocolate mixture. Add eggs one at a time, then whisk vanilla extract into the batter.
• Divide batter among the prepared cups, filling each 3/4 of the way.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Remove from the pans and cool on a wire rack, at least 20 minutes.
• While cupcakes are cooling, make the icing. Use a whisk to combine sugar, egg whites, lemon juice, and salt in the bowl of a stand mixer. Empty tea bags and add loose tea to the bowl.
• Set the bowl over the saucepan of simmering water; whisk until the mixture is hot and the sugar dissolves, about 2 minutes.
• Transfer the bowl to the stand mixer and lock the whisk attachment in place. Beat on medium-high speed until frosting holds stiff peaks, about 7 minutes.
• Transfer frosting to a large resealable plastic bag. Snip off 1 corner and pipe over the cooled cupcakes.