Earl Grey Chocolate Cake

Though I got my idea for the flavor combinations from here - earl grey chocolate cake + lavender frosting - I didn't follow her recipe. I adapted a cake recipe I've used many times before and added the earl grey tea. I loved the taste, though the texture was a little bit dry; I'm going to do a v.2 this weekend using sour cream instead of the yogurt. That should help.

2 C chipped unsweetened dark chocolate

1/2 C (1 stick) butter

2/3 C organic buttermilk

1-1/2 C organic brown sugar (I didn't pack the sugar, I think I will next time)

2 t date liqueur

2 eggs, separate

2/3 C organic whole milk yogurt

2 C white whole wheat flour

1 t baking powder

6 earl grey tea bags, opened

Preheat the oven to 350 degrees. Grease two round baking stones.

Place chocolate, butter, and buttermilk in a saucepan. Stir over low heat until smooth. Remove from heat and stir in loose earl grey tea, sugar, and date liqueur.

Beat in the egg yolks and yogurt in a large mixing bowl. Stir in the chocolate mixture.

Sift in the flour and baking powder, folding in until just moistened.

Whisk the egg whites until stiff peaks form. Fold the egg whites into the chocolate batter.

Scrape the batter into prepared pans and bake for 45-55 minutes or until firm to the touch. Cool in the pan for 15 minutes, then invert the cake onto a wire rack. Cool completely.

When completely cool, fill the layer and spread the top and sides of cake with lavender ganache.

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog