Brandied Earl Grey Chocolate Cake

By • February 11, 2013 • 0 Comments

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Author Notes: This is dense, moist, and have just a hint of exotic. I usually garnish with a sprinkling of dried lavender florets.CamillaMMann

Makes 1 9"x13" pan or 1 9" round

  • 2 cups chipped unsweetened dark chocolate
  • 1/2 cup butter
  • 2/3 cup organic buttermilk
  • 1-1/2 cups organic brown sugar, packed
  • 2 teaspoons brandy
  • 2 eggs, separated
  • 1 cup organic sour cream
  • 2 tablespoons extra virgin olive oil
  • 2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 3 Earl Grey tea bags, opened
  1. Preheat the oven to 350 degrees. Butter your baking dish. I have used a 9" x 13" rectangular pan as well as a 9" round (pictured).
  2. 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 brandy.
  3. Beat in the egg yolks, sour cream, and olive oil in a large mixing bowl. Stir in the chocolate mixture. Beat with a hand mixer to aerate.
  4. Sift in the flour and baking powder, folding in until just moistened.
  5. Whisk the egg whites until stiff peaks form. Fold the egg whites into the chocolate batter.
  6. Scrape the batter into pan and bake for 45 minutes or until firm to the touch. Cool in the pan for 15 minutes, then cool completely on a wire rack.
  7. Pour a layer of your favorite dark chocolate ganache - I used a lavender ganache - over the top and cool to set. Cut into serving-size squares. This is rich, so cut the slices small.
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