These Earl Grey–Chocolate Cakes with Dark Chocolate Ganache are decadent treats.
Earl Grey–Chocolate Cakes
Yield: 24
Ingredients
- ½ cup water
- 3 tea bags Earl Grey black tea
- 2½ cups cake flour, such as Swans Down
- 1½ cups sugar
- ¾ cup unsweetened dark cocoa powder, such as Hershey’s Special Dark Cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ cup plus 2 tablespoons salted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole buttermilk
- 1 recipe Dark Chocolate Ganache (recipe follows)
- Garnish: Wilton Cookies & Crème Crunch Sprinkles, dark chocolate shards
Instructions
- Preheat oven to 350°.
- Spray a 13x9-inch baking pan with cooking spray.
- In a small saucepan, heat water to boiling. Remove from heat, and add tea bags. Cover, and let steep for 5 minutes. Remove and discard tea bags. Let tea cool to room temperature.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt, whisking well. Add butter, eggs, vanilla extract, buttermilk, and tea. Beat at medium speed with a mixer for 3 minutes.
- Pour batter into prepared baking pan, and spread evenly.
- Bake until a wooden pick inserted in the center comes out clean, 28 to 30 minutes. Let cool in pan on a wire rack for 10 minutes. Invert onto a wire rack, and let cool completely.
- Using a long serrated knife, trim top of cake to create a level surface, if necessary, and cut cake into 24 (2-inch) squares.
- Place cake squares on a wire rack, and spoon warm Dark Chocolate Ganache over each square, letting ganache drip down sides. Smooth ganache with an offset spatula to cover cake squares, if necessary.
- Garnish with sprinkles and dark chocolate shards, if desired.
Dark Chocolate Ganache
Yield: 3 cups
Ingredients
- 2 cups heavy whipping cream
- 6 bags Earl Grey black tea
- 1 (10-ounce) package bittersweet chocolate morsels, such as Ghirardelli
Instructions
- In a small saucepan, heat cream until hot but not boiling. Remove from heat, and add tea bags. Cover, and let steep for 15 minutes. Remove and discard tea bags.
- Reheat cream until hot but not boiling. Remove from heat, and add chocolate morsels, stirring until chocolate is melted and smooth.
- Use immediately.
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Just checking….you specified salted butter but also call for salt. That is correct? Thank you! Making this today!!