Subj : 2/1 Dark Chocolate Day 5
To : All
From : Dave Drum
Date : Fri Jan 31 2025 19:39:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Earl Grey Tea Cake w/Dark Chocolate & Orange Zest
Categories: Cakes, Desserts
Yield: 9 Servings
MMMMM--------------------------FROSTING-------------------------------
3/4 c (180 mL) heavy cream
2 ts Loose Earl Grey tea
1/4 c (30 g) confectioners' sugar
1/2 c (115 g) mascarpone or
- softened cream cheese *
MMMMM----------------------------CAKE---------------------------------
1/2 c (115 g) unsalted butter;
- room temp, more to grease
- the pan
1 1/2 c (190 g) A-P flour
1 tb Loose Earl Grey tea
1 ts Baking powder
1/2 ts Kosher salt
1 c (200 g) granulated sugar
2 ts Freshly grated orange zest;
- from 1 large orange
2 lg Eggs; room temp
1/2 c (120 mL) whole milk; room
- temp
1/4 c (45 g)chop'd dark chocolate
PREPARE THE FROSTING: In a small saucepan, bring 1/2
cup/120 mL heavy cream to a simmer over medium-high
heat. Stir in the tea, remove from the heat, cover and
let stand for at least 30 minutes and up to 1 hour.
Strain the tea through a fine-mesh sieve, discarding the
solids, and chill the remaining cream until completely
cold, at least 1 hour.
PREPARE THE CAKE: Heat the oven to 350 degrees. Butter
an 8" round cake pan and line with parchment paper. In a
medium bowl, whisk together the flour, tea, baking
powder and salt.
In large bowl, beat the butter and sugar with an
electric mixer on medium until light and fluffy, about 3
minutes. Add the orange zest and beat to combine. Add
the eggs, one at a time, and beat until combined,
scraping the sides of the bowl as necessary. Beat in the
flour mixture on low, until just combined, then beat in
the milk. (Don’t overmix.) Add the chocolate and fold it
in using a spatula. Transfer the batter to the prepared
pan and smooth the top. Bake just until a toothpick
comes out with moist crumbs attached, 30 to 35 minutes.
Transfer to a rack to cool for about 15 minutes. Then
tip the cake out onto the rack to cool completely.
To finish the frosting, add the remaining 1/4 cup/60 mL
cream and the confectioners' sugar to the tea cream.
With an electric mixer on medium, beat the cream mixture
until medium-stiff peaks form, 2 to 3 minutes. Add the
mascarpone and beat just until stiff peaks form. (Do not
overmix.) Top the cake with the frosting to serve. Store
leftovers covered in the fridge for up to 3 days; let
come to room temperature before serving.
* TIP: If using cream cheese instead of mascarpone,
because it has a thicker consistency, whip the cream
cheese with the confectioners' sugar first, then add the
whipped tea cream.
By: Samantha Seneviratne
Yield: 8 to 10 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
