We crafted this dairy free chocolate cake to complement the refined flavors of black tea. Choose a fragrant black tea such as Jasmine or Earl Grey or Oolong tea.
The Cake 🎥
YOU WILL NEED
CHOCOLATE CAKE MIX
WET INGREDIENTS
4 large eggs (about 252g, weighed with shell)
⅞ cup mild, extra-virgin olive oil (175g)
¾ cup hot, brewed fragrant black tea (180g)
¼ cup dark chocolate, chopped (1.5oz, 43g)
2 tablespoons mild or wildflower honey
INSTRUCTIONS
- Preheat oven to 325°F. Grease a 9 or 10-inch tube pan and line the bottom with parchment paper. If using a Bundt pan, apply a baking spray made with flour.
- Add the chopped chocolate to the hot tea. Stir until well blended. Set aside.
- Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a drizzle and beat until thick and creamy.
- Add the chocolate-tea blend, honey and the chocolate cake mix. Beat on medium-low speed for one minute until just combined.
- Pour batter into prepared pan and bake in preheated oven for 50-55 minutes or until toothpick inserted in center comes out clean or with a few moist crumbs. Cool in baking pan for 5-10 minutes before unmolding.
The Cream
YOU WILL NEED
INGREDIENTS
2 cups heavy cream (480g)
½ cup powdered sugar (57g)
2 teaspoons vanilla extract
¼ cup extra-virgin olive oil
INSTRUCTIONS
- Beat the cold, heavy cream, powdered sugar and vanilla extract on medium speed until thick and creamy.
- With the mixer on low speed, gradually add the olive oil. and continue to beat until just incorporated.
- Serve the cake garnished with the olive oil cream.