Earl Grey Chocolate Chip Cake

[PurplePuppy]

Earl Grey Chocolate Chip Cake

Makes 10-12 slices

2h 25m prep time

45m cook time






FOR THE TEA AND FROSTING:

2 cups heavy cream

3 tablespoons loose Earl Grey tea (6 teabags)

1/4 cup plus 2 tablespoons powdered sugar

1/4 cup plus 2 tablespoons powdered sugar

1/2 cup mascarpone cheese


FOR THE CAKE:

1/2 cup (1 stick) unsalted butter, softened, plus extra for greasing the pan

1 cup granulated sugar

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon orange extract

2 eggs

3/4 cup mini chocolate chips

zest of 1 lemon


PREPARATION

Pour heavy cream into small saucepan and bring to a low boil. Add Earl Grey tea and remove from heat.

Allow to steep for 30 minutes covered. Uncover and transfer to refrigerator to cool for at least 1 hour, then strain to remove tea leaves.


Preheat oven to 350˚F. Cream together butter and sugar for cake batter in a medium bowl. In another bowl combine flour, baking powder, and salt.


To the butter-sugar mixture add 2/3 cup of the Earl Grey cream, orange extract, and eggs. Combine until smooth. Sift in dry ingredients into the wet and stir until just combined. Fold in chocolate chips and lemon zest.


Pour batter into a greased 8” round baking dish. Bake for 30-35 minutes or until knife inserted in center comes out clean (minus any melted chocolate). Allow cake to cool for 30 minutes before removing from pan to cool completely.


While cake is cooling use an electric mixer to whip remaining Earl Grey cream, powdered sugar, and mascarpone together until soft peaks form. Top cooled cake with frosting before slicing and serving.

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