donderdag 19 februari 2009

Chocolate Earl Grey Cake

6 Earl Grey tea bags or
2 tbsp Earl Grey loose leaf tea
125ml sunflower oil
3 eggs
225g sugar
125g dark chocolate
225g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
pinch salt
125ml plain yogurt

Heat oven to 180° C.
Grease and line the bottom of a 20cm springform tin.
Brew the tea and orange zest in 250ml boiling water for 3minutes.
Beat the eggs, sugar and oil until thick and combined, now whisk in the chocolate.
Sift in the flour, baking soda, baking powder and salt and fold in.
Now beat in the yoghurt followed by the tea.
You will end up with a
very liquid batter, transfer to the cake tin and bake for about 50mins until a cake skewer comes out clean.
Serve dusted with icing sugar and a cup of earl grey.

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