Chocolate Earl Grey Bundt Cake

Written by Grace on in Baking & Desserts

Isn’t it nice when your favorite things are combined?

I’m talking Keds + Rifle Paper Co.

I’m talking everything bagels + seasoning salt.

I’m talking Earl Grey tea + chocolate cake.

I really enjoy a good Bundt cake, and I think you will, too. There’s a bit of butter and sugar in these recipes, but it’s worth it to get slices after slices of moist cake.

And this cake is super special with just a hint of orange and bergamot, from the brewed tea. Then, I jazzed it up a bit more with a simple but flavorful orange ganache topping. If you haven’t made homemade ganache before, then get ready to add to your chocolate skill-set!

Pair this chocolate cake with a cup of tea or coffee, or a dollop of whipped cream if you’re feeling extra special.

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Chocolate Earl Grey Cake with Ganache

Jazz up dessert or tea time with this flavorful Chocolate Earl Grey Cake topped with orange ganache.

Prep Time
20 minutes
Cook Time
50 minutes
Total Time
70 minutes

Ingredients

  • 6 tea bags Earl Grey (or 2 tbs. loose leaf)
  • cup water
  • 1/2 cup butter (or 1 stick)
  • 3 eggs
  • 1 2/3 cup sugar
  • 4 oz. unsweetened baking chocolate melted and cooled
  • 2 cups flour
  • 1/4 tsp. salt
  • tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 cup plain yogurt
  • 1/3 cup heavy cream
  • 3 oz. semisweet chocolate chips

Instructions

  1. Heat oven to 350° F. Coat a Bundt pan with cooking spray or coconut oil.

  2. Brew the tea in the water 3-5 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 for several minutes until fluffy. Fold in the cooled chocolate. Beat in the flour, baking soda, baking powder, salt, yogurt and brewed tea. Pour into pan.

  4. Using a mixer, beat the butter, eggs and granulated sugar for several minutes until fluffy. Fold in the cooled chocolate. Beat in the flour, baking soda, baking powder, salt, yogurt and brewed tea. Pour into pan.

  5. To make the orange ganache, heat up heavy cream (with an orange peel added) until just bubbling. Remove from heat, remove peel and add in chocolate chips, letting stand for 5 minutes. Whisk to combine and let cool slightly before drizzling over top of Bundt cake.

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