Yuzu & Earl Grey Chocolate Cake
We’re all about that combo of sweet, rich chocolate with tart & zesty citrus, and this cake takes it to the max.
Inspired by Japan’s capital city, Organic Tokyo Earl Grey blends yuzu and a pinch of sencha into the classic combo of black tea and bergamot. This Yuzu & Earl Grey Chocolate Cake recipe calls for it to be added, steeped, to the wet ingredients and ground up and mixed into the dry. Not only that, the cream cheese frosting and syrup are made from fresh orange, making it citrusy on every possible level.
When you’re looking for something to whip up that adds—dare we say—a little zing to your standard chocolate cake, this recipe is ready to be your new go-to.
ingredients:
For the cake
1 Perfect Spoon (2 ½ tbsp) Organic Tokyo Earl Grey loose leaf tea (to steep)
90 ml (3 oz) hot water
2 Perfect Spoons (5 tbsp) Organic Tokyo Earl Grey loose leaf tea, finely ground
1 cup all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp fine sea salt
¼ cup cocoa powder (natural or Dutch-processed)
¾ cup granulated sugar
1 tsp vanilla extract
2 eggs, room temperature
½ cup butter, very soft
½ cup sour cream, room temperature
For the frosting
1 cup cream cheese*
¾ cup powdered sugar
1 tsp vanilla extract
½ tsp fine sea salt
Zest of 1 orange
1–2 tbsp fresh orange juice
300 ml (10 oz) heavy cream*
*Keep it cold until you use it!
For the orange syrup
⅓ cup granulated sugar
120 ml (4 oz) water
Zest of 1 orange
2–3 tbsp fresh orange juice
recipe:
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Preheat oven to 325°F (165°C) and position a rack in the center. Grease and line a deep 7-inch round cake pan.
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Steep 1 Perfect Spoon of tea in hot water for 3-5 minutes, then strain and let it cool.
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In a large bowl, beat together butter and sugar until smooth and slightly fluffy. Add eggs and mix until fully incorporated.
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Mix in sour cream, vanilla extract and the steeped tea until smooth.
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In a separate bowl, whisk together flour, baking soda, baking powder and salt.
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Sift in cocoa powder and whisk until combined, then stir in the finely ground tea.
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Add the dry ingredients to the wet ingredients in 1–2 additions, mixing gently until just combined. Scrape down the bowl and give a final brief mix to ensure no dry pockets remain.
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Pour batter into the pan and smooth the top.
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Bake for 65–75 minutes, rotating halfway through, until a toothpick inserted in the center comes out clean.
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Cool in the pan for 10 minutes, then remove and let cool completely.
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Make the syrup by heating sugar, water and orange zest until dissolved, then stir in orange juice and let cool.
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Make the frosting by beating cream cheese, brown sugar, vanilla, salt and orange zest until smooth.
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Add orange juice, then pour in heavy cream and whip until medium peaks form.