Who doesn’t love pound cake, and then make it chocolate pound cake…well, yowzer. I was in with both feet for this recipe. I clipped out this decadent cake recipe from a magazine quite a while back. The cake itself has rich flavor with scents of Earl Grey tea and a slight floral after taste. It really is one of the best chocolate cakes I’ve made.
Anyway, it’s pretty awesome with lots of depth and complexity. Ironically, it’s nice with coffee (and tea), and even better with red wine. The tea is steeped in the cake and in the Earl Grey Dark Chocolate Sauce you serve it with. It’s very adult and suited our needs for a late night dessert.
Give it a try for a sinful, rich treat you won’t soon forget.
Chocolate-Earl Grey Pound Cake
- 4 Earl Grey Tea Bags
- 1/3 cup Boiling water
- 2 cups All-purpose flour
- 1/2 teaspoon Baking powder
- 1/2 teaspoon salt
- 1/3 cup Cocoa
- 1 cup Butter, softened
- 2 cups Sugar
- 4 large Eggs
- 1/3 cup Milk
- 1 teaspoon Vanilla extract
- Powdered sugar
Earl Grey Dark Chocolate Sauce
- 3/4 cup whipping cream
- 3 Earl Grey tea bags
- 8 ounces bittersweet chocolate, chopped
- 2 Tablespoons Light corn syrup
- Place tea bags in a glass measuring cup; pour 1/3 cup boiling water over tea bags. Let steep for 8 minutes. Remove and throw away tea bags; cool tea completely.
- Combine flour, baking powder, salt, and cocoa and set aside.
- Beat butter at medium speed with a mixer for 2 minutes. Gradually add sugar, beating 5 minutes more. Add eggs one at a time, beating just until yellow disappears.
- Stir together milk and tea. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Mix at low speed after each addition, just until blended. Stir in vanilla.
- Pour batter into a greased and floured 10-cup Bundt pan. Bake at 300 degrees for 1 hour and 15 minutes or until a toothpick comes out clean. Cool cake in pan on a wire rack 10 to 15 minutes; remove from pan and cool cake completely on wire rack. Dust with powdered sugar and serve with chocolate sauce (instructions to follow)
- To make chocolate sauce, cook whipping cream in a small heavy saucepan over medium-low heat just until hot (not boiling), stirring often. Remove from heat. Add tea bags, cover, and steep 5 minutes. Remove and discard tea bags. Add chocolate and corn syrup, stirring until chocolate melts.
- Notes: I let the milk and eggs warm up slightly before I used them. For the chocolate sauce, I used 7 ounces of 70% cacoa and 1 ounce of 85% cacoa chocolate for a little depth in flavor. I also put the sauce back on low heat after I steeped the cream. This helped melt the chocolate a little easier.
Decadent would be a good word for this dessert. You. Will. See.
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