So did ya'll like the guest blogger? Yep that was a lesson about not leaving the blog open while he can sneak in and post on it. It did make me laugh though. Better yet was his subtle way of getting me to look at it. Hon, how many post do you have this month, are you on schedule? (Insert concerned looking Hubby face here.)
Back to the cake! I took Adriene's inspiration and made an Earl Grey Chocolate Cake last weekend. Now I am not normally a huge fan of chocolate cake but I had to see if I could taste the Earl Grey tea.
Turns out I could. It was not a strong taste but a nice finishing taste. It was the most moist cake I've ever had. I think the yogurt had something to do with it but I am no food scientist. It was delicious.
My coworkers concurred with me. Some tasted the tea but others only had a hint of it. All but the one that does not eat chocolate.
So if you're looking to try something new I highly recommend this cake even if you're not a chocolate cake kind of person. Just make sure you have the tea. I had just enough remaining in our tin. Whew, because I really wanted that cake!
Every time I see baking chocolate I am reminded of my childhood and not in a pleasant way. I think many of us have run across a piece of forgotten baking chocolate in the pantry. You giggle a bit to yourself thinking Mom will never miss this little bit of leftover chocolate. You smuggle it outside to sit underneath your favorite tree. You take a bite and WAMMO the 100% cacao hits you in the face! It may be chocolate but it is not Chocolate. Then you realize why your older brother and sister did not eat it first...they had made the same discovery years before you!
Yes, I did shave off a wee taste of the baking chocolate. Sometimes you just have to relearn if it really was as bad as you remember. I assure you it was! But through the magic of sugar, tea, yogurt and flour it is magically transformed. Mmmm, cake.
Looks yummy! I've been trying to figure out how to make the recipe gluten free. They have all-purpose gluten free flour, but a lot of sites I've read say to not use it as a substitute if the recipe calls for more than 2 cups of flour. I may just try it out on this one since its right at the limit @ 2 cups.
ReplyDeleteGoing gluten free is quite a challenge. Let me know how it turns out. So what is gluten free flour made from? Is it rice flour or a mix of things. Guess a trip to the grocery store is in order.
DeleteI'm so glad you decided to give it a try! I've made this cake twice now, and I've discovered that you really need to make the tea super strong in order to taste it, and it seems like tea bags seemed to make it stronger, but I don't really know if that's true. I love that it's not overly chocolatey... it's nice and light and perfect with a cuppa tea... what else?
ReplyDeleteAnd your guest blogger was hilarious, too. :)
Yeah thankfully I made the tea pretty strong. The person who could definitely taste the tea said it was more the tannins that he tasted. I agree with him. But chocolate mellows the tannins in wine so tea should be the same.
DeleteIt was really good, I'm really happy you wrote about it.