Chocolate Earl Grey Bundt Cake

As with every IMAX Thanksgiving potluck, I test out my annual holiday dessert that I make a number of times across the various social gatherings.  This year, I picked a not-so-seasonal dessert and went with the chocolate and earl grey combination.  I had seen a number of different recipes pairing those two flavors together, but the Real Simple one caught my eye.

The texture of the bundt cake is great.  You get a nice crust that’s reminiscent of a brownie, though no where near as thick, and the inside is moist.  I’ve made this with full-fat sour cream subbed for the yogurt, used nonfat greek yogurt, and whole fat regular. There wasn’t a big difference in flavor with any of those versions.

Chopped Baking Chocolate and Earl Grey Tea

Here’s the recipe!

INGREDIENTS:

• 6 Earl Grey tea bags or 2 tablespoons loose Earl Grey tea leaves
• 1 cup water
• 1/2 cup (1 stick) butter
• 3 eggs
• 2 cups granulated sugar
• 4 ounces unsweetened chocolate, melted and cooled
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup plain yogurt
• Powdered sugar (optional)

DIRECTIONS:

1. Heat oven to 350° F. Coat an 8-cup fluted tube pan with cooking spray.
2. Brew the tea in the water 3 to 5 minutes. Remove the tea bags or strain the leaves and set the brewed tea aside.
3. Using a mixer, beat the butter, eggs, and granulated sugar until fluffy. Blend in the chocolate.

   

   Butter, Eggs, Sugar, Chocolate

4. Beat in the flour, baking soda, baking powder, salt, yogurt, and brewed tea. [NOTE: If you use a stand mixer to blend the ingredients in this step, it will make a huge mess even if you start it on low.  I’ve made this four times to date, and it’s happened every single time. I would recommend whisking everything in until everything is just combined.]
5. Pour into pan. The batter will be a little runny.

   

   Batter is lighter than it finishes

6. Bake 50 minutes or until a skewer inserted into the cake comes out with only a few crumbs attached. Remove from oven and let stand 5 minutes. Turn out of pan and cool.
7. Dust with confectioners’ sugar just before serving.

   

   Chocolate Earl Grey Bundt Cake

I ended up making 5 of these between Thanksgiving and Christmas between all of the family dinners and potlucks.  I would say the only pain is cleaning the crevices of the bundt pan that ALWAYS have crumbs stuck to them!