Earl Grey Chocolate Pudding Cake Recipes

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EARL GREY CHOCOLATE CAKE



Earl Grey Chocolate Cake image

Make and share this Earl Grey Chocolate Cake recipe from Food.com.

Provided by Greggy

Categories     Dessert

Time 50m

Yield 1 cake

Number Of Ingredients 10

3 cups flour
2 cups sugar
1 tablespoon baking powder
1/2 cup non-fat powdered milk
3/4 cup cocoa powder
1 1/4 cups steeped earl grey tea (cooled down to room temperature.)
1 tablespoon vanilla extract
1/2 teaspoon pink himalayan sea salt
1/2 cup vegetable oil
3 eggs

Steps:

  • Mix dry ingredients in a Kitchen Aid mixer with a paddle attachment, except the cherries.
  • Add liquid ingredients and mix until incorporated. Scrape bowl in between mixing.
  • Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake.
  • Tips and Variations:.
  • You could layer the cake with Earl Grey Truffle Ganache and Whipped Cream. 1 cup of.
  • Heavy Cream steeped in Earl Grey tea- poured over 2 cups of milk or dark chocolate. Gently.
  • mix the ingredients until smooth and spreadable.
  • Great with whipped Chantilly Cream or Swiss Buttercream.
  • You could make an Earl Grey simple syrup by mixing 1 cup of sugar and 1 cup of hot water.
  • steeped with Earl Grey Tea. Cool down and spritz the cake with the simple syrup for a more moist and flavorful cake.

Nutrition Facts : Calories 4499.8, Fat 136.2, SaturatedFat 24.9, Cholesterol 570, Sodium 2812.2, Carbohydrate 760.7, Fiber 31.6, Sugar 434.7, Protein 91.9

DARK CHOCOLATE AND EARL GREY PUDDING



Dark Chocolate and Earl Grey Pudding image

Provided by Food Network

Categories     dessert

Time 4h55m

Yield 4 servings

Number Of Ingredients 6

1 cup milk
1 teaspoon salt
2 tea bags Earl Grey
4 sheets gelatin
6 ounces bittersweet chocolate
3 cups heavy whipping cream

Steps:

  • Place the milk, salt and tea bags in a small pot. Bring to a simmer, then remove from the heat and steep for at least 30 minutes.
  • Bloom the gelatin in ice water until soft. Bring the milk back to a boil, and then remove from the heat. Remove the tea bags and discard; add the gelatin to the milk, stirring until dissolved. Place the chocolate in a medium bowl. Pour the hot milk over the chocolate, and stir until completely melted. Cool to room temperature.
  • Using an electric hand mixer, whip the cream to soft peaks, and fold into the chocolate. Pour the pudding into desired serving container and chill to set, at least 4 hours.

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