Chocolate pound cake undergoes a delicious transformation with the addition of Earl Grey tea in both the batter and dark chocolate drizzling sauce, infusing them both with the delicate nuances of bergamot. The intricate combination of flavors unfolds in every bite.
Chocolate Pound Cake
Creating a chocolate pound cake is simple, which makes it viable as a charming, everyday dessert. However, the taste and texture of this Earl Grey infused cake are far from ordinary; the dense, closely-knit crumb, characteristic of a pound cake, along with its rich chocolate flavor, make it feel like a special-occasion treat.
This cake perfectly embodies the notion of “effortless elegance.” And a serving of this buttery, cocoa-rich cake is not only perfect as a weeknight dessert, but also reigns supreme when midnight cravings hit.
Related: Blueberry Lime Pound Cake
In general, pound cakes stand as reliable workhorses in the realm of baking. While they shine on the day of creation, their flavor matures by the following day, and continues to evolve by the third day. What could be better than that?
Related: Strawberry Lemon Pound Cake
Pound Cake Origins
Pound cakes boast the distinction of being among the earliest forms of non-yeast cakes, with their origins tracing back to the 1600s. Typically adorned with candied fruits and nuts, these cakes were often drenched in wines and liquors.
At the heart of their identity — and the origin of their name — lay a quartet of ingredients: butter, sugar, flour, and eggs, each meticulously measured at one pound.
Related: Strawberry Marbled Pound Cake
As the 20th century unfolded, the introduction of baking leaveners ushered in a new era for pound cakes, resulting in a notably lighter composition. While the uniformity of ingredient weights gave way, their distinctive texture and substantial character has remained.
Why Chocolate and Earl Grey Tea Are a Match
The short answer is complementary flavors and aromas.
- Citrus and Floral Notes: Earl Grey tea is known for its distinct bergamot flavor, which adds citrusy and floral undertones (lemon-like aroma with a hint of orange). This is a refreshing contrast to the richness of chocolate, which ultimately enhances the overall flavor profile.
- Complexity: Both chocolate and Earl Grey have very intricate flavor profiles. The deep, earthy notes of chocolate are balanced by the bright and aromatic qualities of Earl Grey, which makes it a well-rounded taste experience.
- Balanced Bitterness: Both chocolate and tea can exhibit bitterness, but when paired thoughtfully, their bitterness balances each other out. The slight bitterness of dark chocolate complements the tannins in tea, creating a harmonious balance without overwhelming the overall taste.
Ingredients for Earl Grey Infused Chocolate Pound Cake
See the recipe card below this post for ingredient quantities and full instructions, this list is just an overview.
Chocolate Pound Cake:
- Earl Grey tea bags: Used to infuse the batter with the bergamot flavor.
- Boiling water: Used to brew the Earl Grey tea, contributing to the tea-infused liquid.
- All-purpose flour: Gives structure and texture to the cake.
- Baking powder: Acts as a leavening agent to help the cake rise.
- Salt: Flavor enhancer.
- Unsweetened cocoa: Introduces rich chocolate flavor and color.
- Butter: Adds moisture, richness, and flavor to the cake.
- Granulated sugar: Sweetens and helps with texture.
- Eggs: Bind the ingredients together and provide structure.
- Whole milk: Adds moisture and tenderness.
- Vanilla extract: Enhances the overall flavor profile of the cake.
- Confectioners’ sugar (for dusting): Used to lightly coat the cake’s surface for a touch of sweetness and visual appeal.
Earl Grey Dark Chocolate Sauce:
- Heavy whipping cream: Forms the base of the sauce, creating a creamy texture.
- Earl Grey tea bags: Infuses the cream with the distinctive bergamot flavor of Earl Grey tea.
- Bittersweet chocolate: Adds depth and richness to the sauce, creating a luxurious chocolate element.
- Light corn syrup: Provides the glossy finish and helps control the sauce’s texture and sweetness.
When storing this chocolate pound cake, ensure its freshness and flavor are preserved for maximum enjoyment by keeping a couple of things in mind.
- Cake Storage: After the cake has completely cooled, wrap it tightly with plastic wrap or aluminum foil. Place it in an airtight container to prevent moisture and air exposure. Store the cake at room temperature for up to 3-4 days. For longer storage, consider refrigerating it, still wrapped and placed in an airtight container, for up to a week. Before serving, allow the cake to come to room temperature for the best texture and taste.
Remember to make the Earl Grey Dark Chocolate Sauce at the time of serving to maintain its freshness and drizzling consistency. The sauce can be prepared quickly and served as a finishing touch just before enjoying the cake.
More Chocolate Decadence To Enjoy
Chocolate dessert recipes that celebrate the zenith of chocolate opulence. Make them and see for yourself!
- Mini chocolate tarts are completely no-bake, have an Oreo cookie crust and are filled with a deliciously, simple-to-make, three-ingredient ganache.
- Indulgent and tender chocolate zucchini cake with a great texture and a hint of orange dancing in the background.
- Indulge in the ultimate chocolate lover’s dream with this authentic Guinness stout chocolate layer cake.
- Chocolate chip cookie cups filled with a simple to make Nutella ganache and topped with whipped cream.
- This gooey root beer chocolate cake is going to tempt all your senses.
When you decide to bring these two classics together, chocolate cake and the perfect cup of Earl Grey tea, don’t forget to snap a photo and tag @NOBLEPIG and #noblepig on INSTAGRAM. You’re going to love every bite.
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How to Make Chocolate Pound Cake with Earl Grey
Earl Grey Chocolate Pound Cake
Chocolate Pound Cake:
Chocolate Pound Cake:
- Place tea bags in a glass measuring cup; pour boiling water over tea bags. Let steep for 8 minutes. Remove and throw away tea bags; cool tea completely.4 Earl Grey tea bags, 1/3 cup boiling water
- Preheat oven to 300 °F .
- In a medium bowl, combine flour, baking powder, salt, and cocoa; set aside.2 cups all-purpose flour, 1/2 tsp. baking powder, 1/2 tsp. table salt, 1/3 cup unsweetened cocoa
- Beat butter at medium speed with a mixer (hand or stand) for 2 minutes. Gradually add sugar, beating 5 minutes more. Add eggs one at a time, beating just until yellow disappears.1 cup (2 sticks) butter, softened, 2 cups granulated sugar, 4 large eggs
- 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.1/3 cup whole milk, 1 tsp. vanilla extract
- Pour batter into a greased and floured 10-cup Bundt pan. Bake 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 confectioners' sugar and serve with chocolate sauce (instructions to follow).confectioners' sugar for dusting
Earl Grey Dark 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.3/4 cup heavy whipping cream, 3 Earl Grey tea bags, 8 oz. bittersweet chocolate (70% cacao), chopped, 2 tbsps. light corn syrup
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