Chocolate Tea Cake

By • February 18, 2013 10 Comments

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Author Notes: Every now and then, out of nostalgia I brew a bag of Constant Comment Tea, it was the first tea I ever had. Black tea blended with orange rinds and sweet spices; I’ve outgrown it but will always have a huge soft spot…a pleasant cup of memories.

For sometime I have seen a Constant Comment cake online and decided to tweak it up with chocolate, a personal obsession, and a touch of espresso powder to enhance the chocolate. I then mixed orange zest into the sugar to bring the orange flavor out a little more.

A fun note found online: Ruth Bigelow developed her blend based on a popular recipe from Southern colonial America and reported chatter amongst friends and their guests; “Ruth, your tea caused nothing but constant comment,” gave Mrs. Bigelow a name for her creation!

Makes one 9” springform

  • 1/2 cup boiling water
  • 5 Bigelow Constant Comment tea bags
  • 1 cup sugar
  • 1 teaspoon espresso powder (optional)
  • 1/2 cup salted butter (1 stick)
  • 4 oz. dark chocolate bar or morsels (60 or 70%)
  • 3 eggs-lightly beaten
  • 1-2/3 cups flour
  • 2-1/2 teaspoon baking powder
  • Confectioners’ sugar to garnish
  1. Preheat oven to 350°. Grease a 9” round spring form pan.
  2. Prepare the following and set aside until needed:
  3. Combine the boiling water and tea bags in a small saucepan. Heat over medium/low heat until bubbles form around the edge. Remove from heat to let steep & cool 15 minutes. Remove tea bags, squeeze out the liquid.
  4. With the back of a fork, combine the sugar, espresso powder and orange zest until fragrant. Heat the butter and chocolate until melted. Combine the flour and baking powder.
  5. *************************************************************
  6. In a large mixing bowl, cream the sugar and butter mixtures until smooth.
  7. Add the eggs and whisk to blend.
  8. Add the cooled tea whisk until thoroughly combined.
  9. Add the flour mixture; mix until a smooth batter forms.
  10. Pour batter into spring form. Bake 30 minutes or until center of cake springs back when touched.
  11. Cool at least 1/2 hour on a wire rack before removing rim from the spring form.
  12. Dust top with confectioners’ sugar before cutting and serving.
  13. Serve with ice cream or whipped cream.

More Great Recipes: Chocolate|Cakes

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