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
  1. Preheat oven to 350°.
  2. Spray a 13x9-inch baking pan with cooking spray.
  3. 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.
  4. 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.
  5. Pour batter into prepared baking pan, and spread evenly.
  6. 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.
  7. Using a long serrated knife, trim top of cake to create a level surface, if necessary, and cut cake into 24 (2-inch) squares.
  8. 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.
  9. Garnish with sprinkles and dark chocolate shards, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/earl-grey-chocolate-cakes-recipe/