EARL GREY CHOCOLATE CAKE

Flavours of earl grey tea and a piece of chocolate cake - what a perfect combination! Celebrate the holidays with this delicious and indulgent Earl Grey Chocolate Cake recipe. Give it a go and make it for an extra special dessert to share with family and friends. 


Ingredients


Cake:

140g Egg 

100g Sugar 

10g Starch syrup

2g Vanilla extract

90g Cake flour

3g Cocoa powder

2g Earl grey powder

25g Melted unsalted butter

40g Milk tea


Custard filling:

1 Egg yolk

15g Sugar

7g Corn starch

100g Hot milk tea 


Icing:

300g Whipping cream 

30g Sugar 

30g Cocoa powder  


Sugar syrup


Recommended cake mold size: 15cm


Method (Cake):

Preheat the oven to 180 degrees.


Boil water to make milk tea using an earl grey tea bag and adding milk to desired taste.

Melt unsalted butter in the microwave.

Combine milk tea with unsalted butter, set aside and cool to 50-60 degrees celsius.


Place egg, sugar, starch syrup in a glass bowl over boiling water in a pan (double boiler method).

Stir mixture until temperature reaches 40 degrees celsius.

Take off heat and add vanilla extract.


Using an electric hand mixer, whisk mixture until smooth and air bubbles have disappeared.

When lifting the hand mixer, the texture of the batter should 'ribbon' when dropped into the bowl.


Sift in cake flour, cocoa powder and earl grey powder.

Fold ingredients together until the texture is smooth.

Add some of the cake batter to the butter/milk tea mixture and stir until smooth.

Add to cake batter, and continue to fold until cake batter is completely stirred.

Pour cake batter into lined mold and tap on the kitchen bench to release air bubbles.


Bake in a 180 degree oven for 35 minutes or until the skewer comes out clean.


Allow to cool before taking out the mold.


Method (Custard):


Combine egg yolk, sugar, cornstarch and hot milk in a saucepan and place over low heat.

Stir until mixture is combined and begins to thicken.

Take off heat and continue to stir until mixture is smooth.

Place custard mixture in a small bowl with cling wrap right on top of mixture to prevent skin being formed.


Method (Icing):

In a mixing bowl add cream and using a hand mixer gently whip cream and gradually add sugar until whipped to 50%.

Sift in cocoa powder, stir with no power on hand mixer to incorporate powder into the cream.

Once combined, turn on mixer and whip cream until it turns into chocolate whipped cream.


Assemblage:


Slice cake into 2 layers, brush sugar syrup on base layer.

Spread custard on first layer, followed by whipped cream.

Add second layer, brush sugar syrup on top.

Add whipped cream and cover entire cake with remaining cream.


A huge thank you to our good friend and menswear designer, Ahmad Taufik for the recipe! 

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