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 flour1 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.
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