Spiced Cocoa and Red Pear "Earl Grey Tea Cake"
By
Tiffany Bannworth
@MissAnubis
1
Try this cake on a cold, winter night. It will warm you from the inside out. Serve with warm apple cider or your favorite warm winter beverage.
Ingredients
- 2 stick
- butter, unsalted
- 1 c
- sugar
- 1 c
- dark brown sugar
- 1 Tbsp
- honey
- 3 c
- flour
- 1/3 c
- cocoa powder, unsweetened
- 1 Tbsp
- baking soda
- 1/2 Tbsp
- baking powder
- 1 tsp
- salt
- 3
- eggs
- 3/4 c
- cooled earl grey tea, strongly brewed
- 1 Tbsp
- cinnamon
- 1/2 tsp
- ginger
- 1/2 tsp
- nutmeg
- 1 c
- dark chocolate chunks
- 2
- red pears, diced
- non-stick olive oil spray
- cocoa powder for dusting
- 1 Tbsp
- coarse sugar, large grain (optional)
- 1 pinch
- cinnamon sugar (optional)
- 2
- chocolate, unsweetened squares
- 1 stick
- butter
- 1/2 tsp
- apple pie spice (or substitute cinnamon)
- 1 tsp
- vanilla
- 1 1/2 c
- sugar ( i like granulated, heavily creamed, but you can used powdered)
- 1
- chocolate, unsweetened squares
- 2 Tbsp
- sugar ( i like granulated, heavily creamed, but you can used powdered)
- 1/2 stick
- butter
- 1 tsp
- heavy cream, cold
- 1 Tbsp
- sliced almonds
- 2 Tbsp
- honey
CAKE
FROSTING
TOPPING
How to Make Spiced Cocoa and Red Pear "Earl Grey Tea Cake"
- 1Preheat oven to 325.
- 2In a mixing bowl, cream sugars, honey, and butter. Then add one at a time and beat for 3 minutes.
- 3Add dry ingredients and tea, save chocolate chunks, pears, coarse sugar, and cinnamon sugar. Beat until airy.
- 4Fold in pears and chocolate chunks.
- 5Take two small, square cake pans. Spray with non-stick spray and dust with cocoa.
- 6Evenly divide batter into pans. Optionally, you may sprinkle coarse sugar and cinnamon sugar on the top of the batter of one pan. DO NOT STIR. This will be the layer that goes atop.
- 7Place in oven for 35 minutes or until a toothpick comes out clean from the center.
- 8Remove cake and cool completely.
- 9To make frosting that goes only sandwiched in between the two layers, melt chocolate for 60 seconds or a little more if need in a microwave safe bowl.
- 10In a mixing bowl, cream the rest of the frosting ingredients for 3 minutes. Then mix in chocolate. Beat for additional minute.
- 11Place in freezer until it becomes the consistency of a stiff, creamy mousse.
- 12After both are cooled, spread atop bottom layer and place top layer on. If you make your topping ahead of time, squirt some chocolate on the bottom layer too.
- 13To make topping, again microwave chocolate 10 seconds at a time as not to burn.
- 14Beat the rest of the ingredients save almonds thoroughly and mix in melted chocolate. Then chill in fridge to thicken.
- 15Place in small squirt bottle or just drizzle with spoon over the top of cake in a zig zag formation. Drizzle almonds atop.
