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An earl grey chocolate cake on a silver plinth decorated in golden glitter sugar Tried & Tested

Earl grey chocolate fudge cake

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This truly exquisite chocolate cake is infused with a hint of Earl Grey tea which adds a wonderfully aromatic tinge to its fudgy excellence and will not look out of place as a dinner party centre piece. This masterpiece was created by Gizzi Erskins and can be found in her recipe book ‘Gizzi’s Kitchen Magic.’

 

 

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:10
  • Skill level:medium

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Ingredients

For the cake

  • 6 6 Earl grey tea bags
  • 150ml 5⅛ fl oz Water boiling
  • 100g 3½ oz Butter (unsalted) melted and cooled, plus extra for greasing
  • 3 3 Egg(s) (free range) large
  • 150g 5⅜ oz Unrefined dark muscovado sugar (we like Billington's) Unrefined dark muscovado sugar
  • 100g 3½ oz Unrefined light muscovado sugar (we like Billington's) Unrefined light muscovado sugar
  • 250g 8⅞ oz Self-raising white flour (we like Allinson) Self-raising white flour
  • 120g 4¼ oz Dark chocolate melted and cooled
  • 1tsp 1tsp Bicarbonate of soda
  • 1tsp 1tsp Baking powder
  • 3tbsp 3tbsp Greek yoghurt

For the earl grey cream

  • 4 4 Earl grey tea bags
  • 100ml 3½ fl oz Water boiling
  • 3tbsp 3tbsp Unrefined light muscovado sugar (we like Billington's)
  • 250g 8⅞ oz Cream cheese

For the icing

  • 150g 5⅜ oz Dark chocolate
  • 100ml 3½ fl oz Double cream
  • 3tbsp 3tbsp Honey
  • 2tbsp 2tbsp Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 1 1 Earl grey tea bags

For the Earl Grey gold dust decoration

  • 2tbsp 2tbsp Unrefined golden caster sugar (we like Billington's)
  • 1 1 Earl grey tea bags

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C, gas mark 4).  Grease and line a 20cm spring form cake tin with butter and a disc of greasepoof paper.

  2. Classic mode Step 2

    To make the cake, place the Earl Grey teabags in a cup and cover with the boiling water.  Leave the tea to stew for 5 minutes, then squeeze out the teabags and discard, leaving the really strong tea to cool a little.

    Ingredients for this step

    • 6 6 Earl grey tea bags
  3. Classic mode Step 3

    Place all the cake ingredients, including the tea, into a food mixer and blend until you have a smooth batter.

    Ingredients for this step

    • 100g 3½ oz Butter (unsalted) melted and cooled, plus extra for greasing
    • 3 3 Egg(s) (free range) large
    • 150g 5⅜ oz Unrefined dark muscovado sugar (we like Billington's) Unrefined dark muscovado sugar
    • 3tbsp 3tbsp Unrefined light muscovado sugar (we like Billington's)
    • 250g 8⅞ oz Self-raising white flour (we like Allinson) Self-raising white flour
    • 150g 5⅜ oz Dark chocolate
    • 1tsp 1tsp Bicarbonate of soda
    • 1tsp 1tsp Baking powder
    • 3tbsp 3tbsp Greek yoghurt
  4. Classic mode Step 4

    Pour the batter into the cake tin and level out the surface.  Bake in the oven for 50 minutes until you can stick a metal skewer into the centre and it comes out clean.  Leave to cool in its tin, cover with a clean tea towel, for 2 hours.

  5. Classic mode Step 5

    To make the Earl Grey cream, place the Earl Grey teabags in a small pan and cover with the boiling water.  Leave the tea to stew for 5 minutes, then remove the teabags, squeezing out the liquid as you go. Add the sugar to the tea, bring to the boil for 5 minutes or until a syrup like consistency.  Leave to cool for 10 minutes then whisk into the cream cheese.

    Ingredients for this step

    • 4 4 Earl grey tea bags
    • 100ml 3½ fl oz Water boiling
    • 3tbsp 3tbsp Unrefined light muscovado sugar (we like Billington's)
    • 250g 8⅞ oz Cream cheese
  6. Classic mode Step 6

    Slice the cooled cake in half horizontally.  Cover the bottom half with the Earl Grey cream, then place the top of the cake back on.

  7. Classic mode Step 7

    Melt the chocolate for the icing in the microwave for 1 1/2 minutes stirring halfway through.  Add the double cream and honey, then pour the chocolate icing over the cake.  Using a spatula, gently tease the icing around the edges until the whole cake is iced.

    Ingredients for this step

    • 150g 5⅜ oz Dark chocolate
    • 100ml 3½ fl oz Double cream
    • 3tbsp 3tbsp Honey
  8. Classic mode Step 8

    To make the gold dust, melt the sugar in a small dry frying pan.  Once  it begins to caramelise,  empy out the contents of an Earl Grey tea bag into the caramel and stir the loose tea leaves through.  Take off the heat immediately and pour on to a sheet of greaseproof paper.  Leave to cool for 10 minutes, then grind up in a pestle and mortar until it becomes golden and dusty.  Sprinkle over the top of the cake and serve.

    Ingredients for this step

    • 2tbsp 2tbsp Unrefined golden caster sugar (we like Billington's)
    • 1 1 Earl grey tea bags