Rakhi Special – Chocolate Earl Grey Cake!
If chocolates have slowly made their way to a Rakshabandhan thali, can chocolate cake be far behind? I think of this Chocolate Earl Grey Cake as the perfect balance between an innate love for chocolate with hints of a mature liking for earl grey – perfect for bridging the seven year age gap between my cousin and me! Given the large size of this cake, the leftovers are great for packing along in your ‘dabba’ if you are headed to work and aren’t lucky enough to have the day off. It’s almost like an after party!
  1. Pre-heat the oven to 150 degrees Celsius. Grease a 26 cm bundt cake pan & dust it with cocoa powder.
  2. Sift the flour, baking powder, soda and salt in a bowl and set aside. Brew the tea in 1 cup of hot water and allow it to cool. Strain it if you’ve used loose leaf tea.
  3. Place the chocolate in a heat-resistant bowl and set aside. Fill a pan half way through with water and bring it to a boil. Take it off the heat and place the bowl with the chocolate over it and stir with a spatula till it melts. Allow it to cool.
  4. Use an electric beater to mix the sugar and butter. Add the eggs, one at a time, beating slightly to combine with every addition. Beat in the cooled chocolate. Alternate the addition of the flour mixture on one hand, with a combination of brewed tea and yogurt on the other. Beat with each addition to combine. When done, pour the batter into the prepared bundt cake pan and bake in the pre-heated oven for about 50 minutes or until a skewer inserted into the cake comes out with a few crumbs attached.
  5. Remove from the oven and allow the cake too cool before inverting it onto a plate. Allow it cool completely and then dust with icing sugar.