Our star recipe this month is this satisfying and indulgent Earl Grey chocolate cake, one of the regulars at the Lahloo Pantry counter – it never lasts long, as you can imagine! With a decadent chocolate glaze and fresh raspberries to decorate, this cake screams romance, so it’s perfect for your Valentine!
- 1 1/3 cups boiling water
- 2 1/2 teaspoons Lahloo Earl Grey
- 1 3/4 cup plain flour
- 2 cups caster sugar
- 3/4 unsweetened cocoa powder
- 2 teaspoons bicarbonate soda
- 1 teaspoon baking powder
- 2 eggs
- 1 cup buttermilk (or 1 cup milk and stir in 1 tbl sp lemon juice)
- 115g butter, melted and cooled slightly
- 1 teaspoon vanilla extract
For the chocolate glaze:
- 1/4 cup steeped Lahloo Earl Grey (reserved from the previous)
- 115g bittersweet chocolate, finely chopped
- 4 tablespoons salted butter
- raspberries to decorate
Preheat the oven to 180ºC/ gas mark 4. Spray a circular tray with vegetable cooking spray, rubbing it with a paper towel, then lightly flour it, tipping out any excess.
Pour the boiling water over the tea leaves in a small bowl. Steep, cover for 5 minutes, and strain.
In a large bowl, combine the flour, sugar, cocoa, bicarbonate of soda, baking powder and salt. Whisk thoroughly. Add one cup of the steeped tea, reserving the remaining for the glaze. Add the buttermilk, melted butter and eggs.
Using an electric mixer on medium high, beat the mixture for 2 minutes. Scrape down the sides of the bowl and mix for another 2 minutes, until smooth. The batter will be thin. Pour into the prepared tray.
Bake for 30-45 minutes. Take out and leave to cool for for 15 minutes, then put the cake onto a cooling rack for a further 10 minutes.
To make the glaze:
In a bain-Marie, heat the chocolate and the butter until just melted. Heat the reserved cup of tea in the microwave for 30 seconds until hot, then stir into the chocolate. The mixture will thicken; stir until smooth and pourable. Spoon the glaze over the cake using the back of the spoon and spread lightly. Decorate with raspberries.
Let to set for an hour, then serve at room temperature. The cake may also be frozen.