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Earl Grey Chocolate Chip Cake

When it comes to cake, we’ve tried just about every type that’s out there. But, this unusual cake relies on a magic ingredient -Early Grey tea- to make it taste out of this world. The addition of mini chocolate chips in the batter also adds a richness that melds perfectly with the subtle citrus and tea flavors in the cake.

Earl Grey Chocolate Chip Cake

That yummy tea element is not only found in the cake, but also in the frosting. To achieve this you’ll need to make a batch of extra strong Earl Grey whipping cream. Combine the loose tea with the cream in a saucepan and bring to a bubble, but don’t let it boil too much. Then allow it to sit covered for 30 minutes to get every last bit of flavor from the tea.

Earl Grey Chocolate Chip Cake

I like to use decaffeinated tea for this recipe as it means there’s no restrictions on when this sumptuous cake can be enjoyed. If you have any of the “intense” or “double” Earl Grey teas then that’s even better. Once the cream tea has chilled you’ll use part of it in the batter and the rest will go into the frosting.

Earl Grey Chocolate Chip Cake

The batter also has some lemon zest and just a little bit of orange extract to boost the citrus flavor. Although bergamot has a unique flavor that has a slightly floral element, it’s actually a small, bumpy citrus fruit that gives this famous tea its character.

Earl Grey Chocolate Chip Cake

The frosting is a decadent mixture of the cream tea, some powdered sugar, and mascarpone cream. Because of the heating in the first step and the addition of the other ingredients, the cream won’t whip up like regular whipping cream, but it should form soft peaks.

Earl Grey Chocolate Chip Cake

The result is a warm and creamy flavor that makes this cake something truly special. It’s great on it own, but as you might expect- it’s also very nice with a cup of hot tea, too!

Makes 10-12 slices

2h 25m prep time

45m cook time

350 calories

Rated 5 out of 5
Rated by 1 reviewers

Allergens: Milk, Gluten, Wheat, Eggs, Citrus

For the tea and frosting:
  • 2 cups heavy cream
  • 3 tablespoons loose Earl Grey tea (6 teabags)
  • 1/4 cup plus 2 tablespoons powdered sugar
  • 1/4 cup plus 2 tablespoons powdered sugar
  • 1/2 cup mascarpone cheese
For the cake:
  • 1/2 cup (1 stick) unsalted butter, softened, plus extra for greasing the pan
  • 1 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon orange extract
  • 2 eggs
  • 3/4 cup mini chocolate chips
  • zest of 1 lemon
  1. Pour heavy cream into small saucepan and bring to a low boil. Add Earl Grey tea and remove from heat. Allow to steep for 30 minutes covered. Uncover and transfer to refrigerator to cool for at least 1 hour, then strain to remove tea leaves.
  2. Preheat oven to 350˚F. Cream together butter and sugar for cake batter in a medium bowl. In another bowl combine flour, baking powder, and salt.
  3. To the butter-sugar mixture add 2/3 cup of the Earl Grey cream, orange extract, and eggs. Combine until smooth. Sift in dry ingredients into the wet and stir until just combined. Fold in chocolate chips and lemon zest.
  4. Pour batter into a greased 8” round baking dish. Bake for 30-35 minutes or until knife inserted in center comes out clean (minus any melted chocolate). Allow cake to cool for 30 minutes before removing from pan to cool completely.
  5. While cake is cooling use an electric mixer to whip remaining Earl Grey cream, powdered sugar, and mascarpone together until soft peaks form. Top cooled cake with frosting before slicing and serving.

Recipe adapted from the New York Times.

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