SPICED COCOA AND RED PEAR "EARL GREY TEA CAKE"

Spiced Cocoa and Red Pear

Try this cake on a cold, winter night. It will warm you from the inside out. Serve with warm apple cider or your favorite warm winter beverage.

Provided by Tiffany Bannworth

Time 1h

Number Of Ingredients 34

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Ingredients

CAKE
2 stick butter, unsalted
1 c sugar
1 c dark brown sugar
1 Tbsp honey
3 c flour
1/3 c cocoa powder, unsweetened
1 Tbsp baking soda
1/2 Tbsp baking powder
1 tsp salt
3 eggs
3/4 c cooled earl grey tea, strongly brewed
1 Tbsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 c dark chocolate chunks
2 red pears, diced
non-stick olive oil spray
cocoa powder for dusting
1 Tbsp coarse sugar, large grain (optional)
1 pinch cinnamon sugar (optional)
FROSTING
2 chocolate, unsweetened squares
1 stick butter
1/2 tsp apple pie spice (or substitute cinnamon)
1 tsp vanilla
1 1/2 c sugar ( i like granulated, heavily creamed, but you can used powdered)
TOPPING
1 chocolate, unsweetened squares
2 Tbsp sugar ( i like granulated, heavily creamed, but you can used powdered)
1/2 stick butter
1 tsp heavy cream, cold
1 Tbsp sliced almonds
2 Tbsp honey

Steps:

1. Preheat oven to 325.
2. In a mixing bowl, cream sugars, honey, and butter. Then add one at a time and beat for 3 minutes.
3. Add dry ingredients and tea, save chocolate chunks, pears, coarse sugar, and cinnamon sugar. Beat until airy.
4. Fold in pears and chocolate chunks.
5. Take two small, square cake pans. Spray with non-stick spray and dust with cocoa.
6. Evenly divide batter into pans. Optionally, you may sprinkle coarse sugar and cinnamon sugar on the top of the batter of one pan. DO NOT STIR. This will be the layer that goes atop.
7. Place in oven for 35 minutes or until a toothpick comes out clean from the center.
8. Remove cake and cool completely.
9. To make frosting that goes only sandwiched in between the two layers, melt chocolate for 60 seconds or a little more if need in a microwave safe bowl.
10. In a mixing bowl, cream the rest of the frosting ingredients for 3 minutes. Then mix in chocolate. Beat for additional minute.
11. Place in freezer until it becomes the consistency of a stiff, creamy mousse.
12. After both are cooled, spread atop bottom layer and place top layer on. If you make your topping ahead of time, squirt some chocolate on the bottom layer too.
13. To make topping, again microwave chocolate 10 seconds at a time as not to burn.
14. Beat the rest of the ingredients save almonds thoroughly and mix in melted chocolate. Then chill in fridge to thicken.
15. Place in small squirt bottle or just drizzle with spoon over the top of cake in a zig zag formation. Drizzle almonds atop.