Native American Yaupon with Berry Compote (Dairy Free)

This simple, yet sophisticated Yaupon black tea infused chocolate cake has smoky notes and an earthy, sweet flavor.  Native American tribes in the South-Eastern part of the United States have brewed this holly tea, North America’s only consumed caffeinated plant, for at least a thousand years.  

 

 

The Cake 🎥

YOU WILL NEED

CHOCOLATE CAKE MIX
WET INGREDIENTS

4 large eggs (about 252g, weighed with shell)
¾ cup mild extra-virgin olive oil (150g)
¾ cup hot, brewed Yaupon black tea or coffee (180g)
¼ cup semi-sweet chocolate chips (1.5oz, 43g)
2 tablespoons mild or wildflower honey
1 teaspoon orange blossom water

TOPPING

¼ cup semi-sweet chocolate chips (43g)

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 semi-sweet chocolate chips to hot tea (or coffee). 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, orange blossom water and the chocolate cake mix. Beat on medium-low speed for one minute until just combined.
  • Pour batter into prepared pan, top with chocolate chips 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 Compote 

YOU WILL NEED

INGREDIENTS

1½ cups fresh or frozen mixed berries
2 tablespoons orange juice or balsamic vinegar
1 tablespoon honey

 

INSTRUCTIONS
  • Heat all ingredients on medium-high for about 5 minutes or until it comes to a boil.
  • Reduce heat to medium low and continue to simmer for 2-3 more minutes, stirring from time to time to mash the fruit up a bit.
  • Use immediately or store cooled compôte in an airtight container in the refrigerator for about two weeks.

 

Customize your cake mix product box with this 4" x 6" recipe label!

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Tips & Methods

Baking Tips

  • Preheat your oven to 325ºF.
  • Grease the recommended pan and line it with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • For best results, weigh all ingredients and bring them to room temperature.
  • Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
  • Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let your cake cool for 5-10 minutes before taking it out of the pan.
  • Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
    To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours.
  • Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
  • Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.

Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
  • Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
  • Gently mix stir ins into batter until well combined.
  • Scrape batter into prepared pan(s) and sprinkle with toppings.
  • Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
  • Cool cake completely before frosting.

Vegan Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
  • Stir all wet ingredients together.
  • Place cake mix in a large bowl. Slowly add the liquid blend to the cake mix while mixing with a hand-held whisk until well combined.
  • Mix stir ins (nuts, berries, chopped fruit, chocolate chips etc.) into batter until just blended.
  • Scrape batter into prepared pan(s) and sprinkle with toppings (e.g. sliced almonds)
  • Bake immediately following the guidelines in the recipe.
  • Cool in baking pan for about 10 minutes before unmolding.
  • Cool cake completely before frosting.