mini chocolate earl grey bundt cakes
I don’t usually consider myself a chocolate lover, or a cake lover for that matter, but these mini chocolate earl grey bundt cakes are completely addicting and our afternoon snacking may never be the same
The first time I had this chocolate earl grey bundt cake was probably 10 or 11 years ago. My mom and I were visiting my sister. My parents had recently retired to South Carolina, enjoying life on the beach; naturally when you retire to the beach, you read Coastal Living magazine. In it was a recipe for Chocolate Earl Grey pound cake. My mom brought the recipe with her so we could make it together. With us each living in different stares, and me being completely on the other side of the country, it isn’t very often we get to bake together.
I don’t think I had ever made a bundt cake before, and certainly I had never baked with tea, but it was a fun afternoon, and the cake was absolutely delicious. So much that I have been thinking about that cake ever since.
I don’t seem to have much luck with bundt cakes. I have a collection of gorgeous cake pans, and every time they stick. It doesn’t matter how much I butter and flour, or spray, One section stays in the pan and my cake is a complete fail.
When I found a mini bundt cake pan I had to get it. Surely I would end up with a few good cakes. What are the odds that all 12 stick? And my first recipe had to be the chocolate earl grey bundt cake I have been thinking about all this time.
- 1/3 cup boiling water
- 4 Earl Grey tea bags
- 2 cups of flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup (2 sticks) butter softened
- 2 cups of sugar
- 4 large eggs (at room temperature)
- 1 tsp vanilla
- 1/3 cup whole milk
- for the ganache topping -
- 3/4 cup heavy cream
- 3 Early Grey tea bags
- 8 ounces dark or bittersweet chocolate, roughly chopped
- grease and flour mini bundt pan (or a 10 cup large bundt pan)
- preheat oven to 300 degrees
- pour boiling water over the tea bags, steep 8 minutes (while you prepare the rest of the ingredients)
- sift together the flour, cocoa,baking powder,and salt
- in the bowl of a stand mixer, fitted with the paddle attachment, cream the butter until light, about 2 minutes
- gradually add the sugar and beat until pale and fluffy- about 6 minutes
- scrape down the sides and bottom of the bowl
- add eggs one at a time, and then add vanilla
- discard the tea bags, and combine the tea with the milk
- add flour and milk alternating, beginning and ending with the flour, stir just until blended
- pour batter into pan (if using mini bundt cake pans - you will have enough for 24 cakes)
- bake mini bundt cakes for 20 minutes, large cake will bake for 1 hour and 15 minutes
- cool in pans for 15 minutes
- carefully remove from pan and complete cooling on rack
- while cakes cool, make the ganache
- heat cream in a small saucepan until hot but not boiling
- add tea bags, cover and allow to sit 5 minutes
- discard tea bags, and pour cream over the chocolate
- let sit 1 minute, and then whisk until smooth
- drizzle ganache over cakes
recipe from Coastal Living Magazine 2004
Truth be told, 2 out of the 24 cakes stuck, but the rest were perfect! I probably should have made only half the recipe, but the 24 mini chocolate earl grey bundt cakes didn’t last long at all.
They are just the right size for a quick afternoon snack, and with a scoop or two of ice cream (early grey ice cream may make an appearance soon) make a delicious dessert.