Chocolate Black Tea Cake
Indulge in the rich, aromatic flavors of this Chocolate Black Tea Cake, a decadent dessert that marries the smooth bitterness of black tea with deep, velvety cocoa. Perfectly moist and infused with the subtle earthiness of steeped tea, this cake stands out as a unique treat for chocolate lovers seeking something extraordinary. Topped with a glossy dark chocolate glaze that drips enticingly down its sides, this cake is both visually stunning and utterly delicious. Whether you're hosting a dinner party or savoring it alongside a cozy cup of tea, this easy-to-make recipe is sure to impress. Ready in under an hour, with minimal preparation and simple pantry staples, it's an elegant choice for dessert aficionados and tea enthusiasts alike.
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Recipe Information
Ingredients
- 3 pieces Black tea bags
- 240 ml Boiling water
- 190 grams All-purpose flour
- 50 grams Unsweetened cocoa powder
- 200 grams Granulated sugar
- 100 grams Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 2 large Eggs
- 120 ml Whole milk
- 80 ml Vegetable oil
- 1 teaspoon Vanilla extract
- 100 grams Unsalted butter
- 100 grams Dark chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
Heat 240 ml of water to boiling. Add the 3 black tea bags to the boiling water, steep for 5 minutes, then remove and discard the tea bags. Let the tea cool to room temperature.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the cooled black tea, eggs, whole milk, vegetable oil, and vanilla extract until fully combined.
Gradually pour the wet mixture into the dry ingredients, stirring gently with a whisk or spatula to combine, but do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the chocolate glaze. In a small saucepan, melt the unsalted butter and the dark chocolate chips over low heat, stirring constantly until smooth. Remove from heat and let it cool slightly.
Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Pour the chocolate glaze over the cooled cake, letting it drip down the sides for a rustic finish.
Slice and serve the Chocolate Black Tea Cake as a delightful dessert or afternoon treat!
Nutrition Facts
Calories |
3995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.7 g | 268% | |
| Saturated Fat | 86.5 g | 432% | |
| Polyunsaturated Fat | 45.6 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 3572 mg | 155% | |
| Total Carbohydrate | 538.5 g | 196% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 345.3 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 466 mg | 36% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 1984 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
