Earl Grey Chocolate Pound Cake

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.

Course Dessert

Cuisine American

Keyword Choclate Cake, Chocolate Pound Cake, Earl Grey Chocolate Pound Cake

Prep Time 25

Cook Time 1 15

Total Time 1 40

Servings slices

Calories 523kcal

Author Cathy Pollak

Equipment

Ingredients

Chocolate Pound Cake:

4 Earl Grey tea bags
1/3 cup boiling water
2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. table salt
1/3 cup unsweetened cocoa
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 large eggs
1/3 cup whole milk
1 tsp. vanilla extract
confectioners' sugar for dusting

Earl Grey Dark Chocolate Sauce:

3/4 cup heavy whipping cream
3 Earl Grey tea bags
8 oz. bittersweet chocolate (70% cacao), chopped
2 tbsps. light corn syrup

Instructions

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

Notes

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.

Nutrition information is only an estimation and variation will occur based on the ingredients/brands you use.

Nutrition