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Earl Grey Chocolate Cake

Tanya Graham TeaChef Level 3

A tea infused chocolate cake that will tickle your taste buds and make you want to keep this cake all to yourself.

15 m 8


  • 1¾ cup milk, divided
  • 3 Tbs of Earl Grey loose leaf tea, use a tea strainer/bag
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • ½ cup dark cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 3 eggs
  • ½ cup melted oil of choice (such as coconut or olive)
  • 1 tsp vanilla extract
  • Confectioners' Sugar for dusting


Preheat oven to 350F. Heat 2/3 cup milk in pan, then add tea strainer or bag filled with tea leaves. Let steep until milk is golden and fragrant. Squeeze all milk out of the teabag and discard the bag, or simply remove tea infuser. Add additional milk to make it 1¾ cup.

Place sugar, flour, cocoa, baking soda, baking powder, and salt into a large mixing bowl and stir to combine. Add eggs and oil; stir to combine.

Slowly mix in Earl Grey tea infused milk and vanilla; beat until thoroughly combined, scrape down the sides and bottom of the bowl and mix well.

Pour batter into a greased and floured 10 or 12-inch fluted/ Bundt cake pan.

Place cake pan on middle rack of oven and bake for 30-35 minutes or until middle is set. Check to see if cake is done by inserting a toothpick in the center; if it comes out clean, the cake is done.

Place cake pan on a wire rack and allow cake to cool for 10 – 15 minutes before placing on a serving plate. Dust with confectioners' sugar or frost with a sugar glaze and serve!

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