dark chocolate and bergamot cake
Prep time: 
Cook time: 
Total time: 
Serves: 3 x 6 inch cakes
 
Ingredients
  • 2 c (240 g) all purpose flour
  • ½ c + 1 tbsp (48g) good quality cocoa powder (I use valrhona)
  • 1.5 c (297 g) sugar
  • 1½ tbsp baking powder
  • 1½ tbsp baking soda
  • ½ tsp salt
  • 6 tbsp (3/4 stick) butter, melted
  • 1 c buttermilk at room temperature
  • ½ c + 1 tbsp strong earl grey tea, from about 3 tea bags
  • 2 tsp vanilla
  • 2 eggs at room temperature
Instructions
  1. Preheat oven to 350 degrees.
  2. Butter 3 x 6 inch cake pans, line with parchment paper, dust with flour and tap out the excess.
  3. Sift the flour, sugar, baking powder, baking soda and salt together in a large bowl.
  4. Combine the buttermilk, melted butter, tea, vanilla and eggs in a small bowl and beat gently.
  5. Pour wet ingredients into dry ingredients and stir gently just until combined. Do not over mix.
  6. Distribute evenly among the prepared pans and bake for 20 minutes. Rotate pans, then check every 5 minutes until a toothpick inserted into the center comes out clean, about 30 minutes.
  7. Cool on a rack for 10 minutes, then run a knife around the edges of the pan and turn cake out onto the rack to cool completely.
Recipe by oh honey bakes at https://ohhoneybakes.com/dark-chocolate-lavender-and-bergamot-cake/