How to Make Chocolate Black Tea Cake - A Step-by-Step Guide

Chocolate and tea are two ingredients that are beloved by people all over the world. Individually, they both have unique and complex flavors that can be enjoyed in a variety of ways. But have you ever thought about combining them into one delicious dessert? If not, then you're in for a treat with this recipe for Chocolate Black Tea Cake.

Black tea is known for its bold and robust flavor, often with hints of malt and a slightly astringent finish. When used in baking, it can add depth a...

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Ingredients

  • 4 eggs, separated
  • 1 cup butter
  • 1 ⅔ cups white sugar
  • 1 cup brewed black tea, cold
  • 2 cups all-purpose flour
  • 1 ½ tablespoons baking powder
  • ⅓ cup dry bread crumbs
  • ⅓ cup unsweetened cocoa powder
  • 1 cup chopped hazelnuts

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 20 mins
  • Servings: 12
  • Yield: 1 - (9 inch) Bundt cake

  • Preheat the oven to 360 degrees F (180 degrees C). Grease and flour a 9 inch Bundt pan.
  • In a large bowl, cream together the egg yolks, butter and white sugar until light and fluffy. Gradually beat in the black tea. Toss together the flour, baking powder, bread crumbs, cocoa powder, and hazelnuts; fold into the tea mixture until just incorporated.
  • In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the tea batter. Pour the batter into the prepared pan.
  • Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool cake in the pan for at least 20 minutes before turning out onto a wire rack to cool completely.
  • Nutrition

    421 cal.

    • Total Fat: 24g
    • Saturated Fat: 11g
    • Cholesterol: 103mg
    • Sodium: 282mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 2g
    • Total Sugars: 29g
    • Protein: 7g
    • Vitamin C: 1mg
    • Calcium: 106mg
    • Iron: 2mg
    • Potassium: 165mg