Best Chocolate Tea Cake Recipes

EARL GREY TEA CAKE WITH DARK CHOCOLATE AND ORANGE ZEST

Steps:

• Prepare the frosting: In a small saucepan, bring 1/2 cup/120 milliliters heavy cream to a simmer over medium-high heat. Stir in the tea, remove from the heat, cover and let stand for at least 30 minutes and up to 1 hour. Strain the tea through a fine-mesh sieve, discarding the solids, and chill the remaining cream until completely cold, at least 1 hour.
• Prepare the cake: Heat the oven to 350 degrees. Butter an 8-inch round cake pan and line with parchment paper. In a medium bowl, whisk together the flour, tea, baking powder and salt.
• In large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 3 minutes. Add the orange zest and beat to combine. Add the eggs, one at a time, and beat until combined, scraping the sides of the bowl as necessary. Beat in the flour mixture on low, until just combined, then beat in the milk. (Don't overmix.) Add the chocolate and fold it in using a spatula. Transfer the batter to the prepared pan and smooth the top. Bake just until a toothpick comes out with moist crumbs attached, 30 to 35 minutes. Transfer to a rack to cool for about 15 minutes. Then tip the cake out onto the rack to cool completely.
• To finish the frosting, add the remaining 1/4 cup/60 milliliters cream and the confectioners' sugar to the tea cream. With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2 to 3 minutes. Add the mascarpone and beat just until stiff peaks form. (Do not overmix.) Top the cake with the frosting to serve. Store leftovers covered in the fridge for up to 3 days; let come to room temperature before serving.

PEPPERMINT TEA CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Bring water to a boil in a saucepan. Steep tea bags in the water for 5 minutes. Squeeze tea bags over the saucepan and discard. Bring tea to a boil.
• Combine butter and chocolate in a large mixing bowl. Pour in the hot tea; whisk until melted. Beat in sugar and egg yolks using an electric mixer.
• Mix sour cream and baking soda together in a separate bowl. Add to the batter, mixing well. Mix in flour and baking powder.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Fold into the batter. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 10 minutes, then invert onto a plate. Let cool completely, about 30 minutes.
• Make glaze while the cake is cooling. Melt chocolate chips and butter together in a small saucepan over low heat. Stir in half-and-half until blended. Remove from heat; stir in confectioners' sugar and peppermint extract. Drizzle over cooled cake.

BANANA CHOCOLATE-CHIP TEA CAKE

Steps:

• Heat oven to 350 degrees. Lightly oil a fluted 10-cup Bundt pan. Using an electric mixer, beat together butter and sugar until very soft, pale and fluffy. Beat in eggs one by one, then vanilla.
• Add mashed bananas; batter may look speckled and grainy. Add flour, baking powder and baking soda. Add buttermilk, and mix until smooth. Fold in chocolate morsels.
• Scrape batter into Bundt pan. Place pan on baking sheet in oven and bake until a tester inserted into cake comes out clean (except for melted chocolate), about 45 minutes.
• Cool cake in pan for about 10 minutes, then unmold onto a serving plate. Allow to cool another 15 minutes, then dust with confectioners' sugar passed through a fine mesh sieve. Serve slightly warm or at room temperature.

CAKE - GREEN TEA CHIFFON CAKE WITH GREEN TEA WHITE CHOCOLATE WHIPPED GANACHE RECIPE - (4.4/5)

Steps:

• Preheat an oven to 170C Line 20cm round cake pan with baking paper. Sift the flour, salt , baking powder and green tea powder together. Whisk the egg yolks and sugar (a) until light in color. Add the melted butter, whisk to combine. Add the water and whisk to combine. Pour the flour mixture into the bowl. Whisk to combine. Whip the egg white until foamy, add the sugar (b) and whip until stiff peaks formed. Fold the meringue into the bowl, in 3 additions. Fold until smooth. Pour the batter into the prepared pan, tap the pan lightly to remove large air bubbles. Bake for 50-60 minutes, or until the top of the cake spring back when touch lightly. Make the White chocolate green tea ganache: Sift the green tea powder into the bowl, heat the whipping cream until boil, pour the hot whipping cream into the bowl. Whisk to combine. Pour the white chocolate into the bowl. Whisk to combine. Let the ganache cool, then refrigerate for 2 hours. Whip the ganache until spreadable. Slice the cake into 3 layers. Mix the syrup and liquor together. Sprinkle one layer of cake with syrup, and spread the ganache on top of the cake, repeat with the rest of the cake. Spread the ganache over the to and side of the cake. Sprinkle with more green tea powder to decorate it (optional).

CHOCOLATE BLACK TEA CAKE

Steps:

• Preheat the oven to 360 degrees F (180 degrees C). Grease and flour a 9 inch Bundt pan.
• In a large bowl, cream together the egg yolks, butter and white sugar until light and fluffy. Gradually beat in the black tea. Toss together the flour, baking powder, bread crumbs, cocoa powder, and hazelnuts; fold into the tea mixture until just incorporated.
• In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the tea batter. Pour the batter into the prepared pan.
• Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool cake in the pan for at least 20 minutes before turning out onto a wire rack to cool completely.

CHOCOLATE ENGLISH TEA CAKE

Steps:

• Preheat oven to 400 degrees F.
• In a standing mixer, mix all ingredients except for the chocolate on high speed until creamy and combined. Fold in the chopped chocolate. Fill a greased and floured cake pan and bake for 40 minutes. Cool in the pan on a wire rack.

CHOCOLATE BLACK TEA CAKE

Steps:

• Preheat the oven to 360 degrees F (180 degrees C). Grease and flour a 9 inch Bundt pan.
• In a large bowl, cream together the egg yolks, butter and white sugar until light and fluffy. Gradually beat in the black tea. Toss together the flour, baking powder, bread crumbs, cocoa powder, and hazelnuts; fold into the tea mixture until just incorporated.
• In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the tea batter. Pour the batter into the prepared pan.
• Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool cake in the pan for at least 20 minutes before turning out onto a wire rack to cool completely.

CHOCOLATE EARL GREY TEA CAKE

Steps:

• Preheat oven 325 degrees.
• Place rack to centre.
• Grease 10 inch angel food pan.
• Place tea bags into a measuring cup and pour over 2/3 cup boiling water.
• Let steep 6 minutes.
• Remove tea bags, squeezing any liquid into the cup.
• Let cool to room temperature.
• Melt chocolate in the top of double boiler until smooth.
• Remove let cool.
• Puree marmalade in processor or through a sieve. Set aside.
• Using electric mixer beat butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each.
• Stir in the melted chocolate.
• Now stop using mixer and use the wooden spoon, for combining.
• Stir in the marmalade, walnuts, and vanilla.
• Combine the flour, baking powder in a bowl.
• Beat in the flour mixture, alternating with the cold tea into the chocolate mixture in two additions. DO NOT OVERBEAT-- Pour the batter into prepared pan.
• Bake until tester comes away clean-- about 60- 70 minutes.
• Transfer to wire rack and cool 15 minutes.
• Using a sharp knife cut around the edges to loosen then turn out.
• Cool completely.
• Bring the cream to a boil, and pour over the chopped chocolate.
• Let stand to melt.
• stirring now until smooth.
• Place cake onto plate-- Glaze the top and letting glaze drip down the sides of cake.
• Cover with a dome top.
• Store at room temperature.
• Can be made the day before serving.

OLD FASHIONED TEA-TIME MILK CHOCOLATE CAKE

Steps:

• CAKE:.
• Sieve the flour, sugar, salt and cocoa together.
• Rub in the margarine or butter.
• Stir the beaten eggs and evaporated milk into the mixture, then add the extra evaporated milk and vanilla extract.
• Beat well until light and fluffy and well mixed.
• Grease and line a 6" or 7" round tin - not loose-bottomed as the mixture may run out.
• Bake in a moderate oven, 180C/350F/Gas Mark 4 for 25 to 35 minutes, or until well risen.
• Allow to cool slightly before turning out onto a wire rack and allow to cool completely before icing and decorating the cake.
• ICING:.
• Melt the butter and blend in the cocoa powder, sieved icing sugar, hot milk and vanilla extract.
• Beat until smooth and thick.
• Allow to settle for about 5 minutes before icing the cake.
• ASSEMBLING THE CAKE:.
• When the cake is completely cold, cut the cake in half and sandwich the two halves together with half of the icing.
• Spread some of the remaining icing on the top, reserving some to be piped on in rosettes around the top of the cake. Pipe 12 rosttes on the top of the cake and one in the middle.
• Decorate each rosette with a nut half, chocolate button or fresh raspberry.
• Store in an airtight tin for upto 5 days, or freeze the cake before icing. Can be frozen for upto 3 months.

GLUTEN-FREE CHOCOLATE TEA CAKE

Steps:

• Preheat oven to 325°F. Lightly coat a 8 1/2 x 4 1/2" loaf pan with nonstick spray. Pulse cocoa powder and 1 cup almonds in a food processor until very finely ground, about 1 minute.
• Microwave chocolate and 1/4 cup water in a microwave-safe bowl in 15-second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until melted. Whisk in oil and salt, then almond mixture and half of granulated sugar, then egg yolks.
• Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy. With motor running, gradually add remaining granulated sugar; beat egg whites to firm peaks.
• Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated each time. Scrape batter into prepared pan; top with chopped almonds and raw sugar. Bake cake until top is firm when gently pressed and a toothpick inserted into the center comes out with a few moist crumbs attached, 50-60 minutes. Transfer to a wire rack and let cake cool in pan 15 minutes. Turn out onto rack and let cool completely.
• Do ahead
• Cake can be baked 4 days ahead. Store tightly wrapped at room temperature.

BANANA CHOCOLATE-CHIP TEA CAKE

Steps:

• Heat oven to 350 degrees. Lightly oil a fluted 10-cup Bundt pan. Using an electric mixer, beat together butter and sugar until very soft, pale and fluffy. Beat in eggs one by one, then vanilla.
• Add mashed bananas; batter may look speckled and grainy. Add flour, baking powder and baking soda. Add buttermilk, and mix until smooth. Fold in chocolate morsels.
• Scrape batter into Bundt pan. Place pan on baking sheet in oven and bake until a tester inserted into cake comes out clean (except for melted chocolate), about 45 minutes.
• Cool cake in pan for about 10 minutes, then unmold onto a serving plate. Allow to cool another 15 minutes, then dust with confectioners' sugar passed through a fine mesh sieve. Serve slightly warm or at room temperature.

WHITE CHOCOLATE TEA CAKE

Steps:

• Pre-heat oven to 350 deg.
• F.
• Grease and flour a 9" round cake pan.
• In a large bowl, cream together the sugar, egg yolks and butter until smooth.
• Then add the grated chocolate, ground almonds, flour and milk, and blend well.
• Add the mashed potato (first softened with a fork) to the creamed mixture.
• Place egg whites in another bowl and whisk until stiff, then lightly fold into the cake mixture.
• Transfer mixture to prepared cake pan.
• Bake in pre-heated oven for 1 1/2 hours, or until an inserted cake skewer/toothpick comes out clean.
• Decorate with whipped cream and chocolate shavings.

CHOCOLATE TEA CAKE

Steps:

• Preheat oven to 350°F
• Line a 9-inch round cake pan with parchment.
• Melt the chocolate in the top of a double boiler or melt in the microwave. Cool.
• Beat the butter until light and fluffy. Beat in sugar. Pour in chocolate and mix to combine.
• Add eggs, one at a time, beating well after each addition.
• Gently mix in the flour until it just disappears.
• Pour into prepared pan, smooth the top, and bake about 25 minutes, until a tester comes out clean. Cool in pan on rack. Invert onto serving platter, peel paper and dust top with confectioners' sugar.