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| recipe comes from Gizzi's kitchen magic cookbook |
My brother in law had his 56th birthday today ! Time to make some delicious cake !
After all the compliments I got making her Earl Grey banana bread, I thought it might be good to test another Earl Grey infused recipe :
GIZZI ERSKINE’S EARL GREY CHOCOLATE FUDGE CAKE
Serves 10
6 Earl Grey teabags
150ml boiling water
100g unsalted butter, melted and cooled, plus extra for greasing
3 large free-range eggs
150g soft dark brown sugar
100g light muscovado sugar
250g self-raising flour
120g plain chocolate (70% cocoa solids), melted and cooled
1 tsp bicarbonate of soda
1 tsp baking powder
3 tbsp Greek yoghurt
For the Earl Grey cream
4 Earl Grey teabags
100ml boiling water
3 tbsp light muscovado sugar
250g cream cheese
For the chocolate icing
150g plain chocolate (70% cocoa solids)
100ml double cream
3 tbsp honey
• Preheat the oven to 180ºC. To make the cake, place the Earl Grey teabags in a cup and cover with the boiling water. Leave to stew for 5 mins, then squeeze out the teabags and discard, leaving the really strong tea to cool a little. Grease and line a 20cm springform cake tin with butter and a disc of greaseproof paper.
• Place all the cake ingredients, including the tea, into a food processor and blend until you have a smooth batter. Pour the batter into the cake tin and level out the surface. Bake in the oven for 50 mins, or until you can stick a metal skewer into the centre and it comes away clean. Leave to cool in its tin, covered with a clean tea towel, for 2 hours.
• To make the Earl Grey cream, place the Earl Grey teabags in a small pan and cover with the boiling water. Leave the tea to stew for 5 mins, then remove the teabags, squeezing out the liquid as you go. Add the sugar to the tea, bring to the boil and boil for 5 mins until syrupy. Leave to cool for 10 mins then whisk into the cream cheese.
• Slice the cooled cake in half horizontally. Cover the bottom half with the Earl Grey cream, then place the top back on.
• Melt the chocolate for the icing in the microwave for 11⁄2 mins, stirring halfway through. Add the double cream and honey, then pour the chocolate icing over the cake. Using a spatula, gently tease the icing around the edges until the whole cake is iced.
150ml boiling water
100g unsalted butter, melted and cooled, plus extra for greasing
3 large free-range eggs
150g soft dark brown sugar
100g light muscovado sugar
250g self-raising flour
120g plain chocolate (70% cocoa solids), melted and cooled
1 tsp bicarbonate of soda
1 tsp baking powder
3 tbsp Greek yoghurt
For the Earl Grey cream
4 Earl Grey teabags
100ml boiling water
3 tbsp light muscovado sugar
250g cream cheese
For the chocolate icing
150g plain chocolate (70% cocoa solids)
100ml double cream
3 tbsp honey
• Preheat the oven to 180ºC. To make the cake, place the Earl Grey teabags in a cup and cover with the boiling water. Leave to stew for 5 mins, then squeeze out the teabags and discard, leaving the really strong tea to cool a little. Grease and line a 20cm springform cake tin with butter and a disc of greaseproof paper.
• Place all the cake ingredients, including the tea, into a food processor and blend until you have a smooth batter. Pour the batter into the cake tin and level out the surface. Bake in the oven for 50 mins, or until you can stick a metal skewer into the centre and it comes away clean. Leave to cool in its tin, covered with a clean tea towel, for 2 hours.
• To make the Earl Grey cream, place the Earl Grey teabags in a small pan and cover with the boiling water. Leave the tea to stew for 5 mins, then remove the teabags, squeezing out the liquid as you go. Add the sugar to the tea, bring to the boil and boil for 5 mins until syrupy. Leave to cool for 10 mins then whisk into the cream cheese.
• Slice the cooled cake in half horizontally. Cover the bottom half with the Earl Grey cream, then place the top back on.
• Melt the chocolate for the icing in the microwave for 11⁄2 mins, stirring halfway through. Add the double cream and honey, then pour the chocolate icing over the cake. Using a spatula, gently tease the icing around the edges until the whole cake is iced.
