From Tracey Ceurvels' New York City Kitchen blog.
Ingredients
| 1 cup + 2 teaspoons | Earl Grey tea |
| 2 sticks | butter |
| 1/3 cup | SCHARFFEN BERGER Natural Unsweetened Cocoa Powder |
| 1 teaspoon | salt |
| 1/3 cup | mascarpone |
| 2 teaspoons | vanilla |
| 2 cups | flour |
| 1 1/2 cups | sugar |
| 1 teaspoon | baking soda |
| 2 | eggs |
| 1 cup | confectionary sugar |
| 1-2 tablespoons | juice of 1/2 Mandarin orange |
Directions
- Make the Earl Grey Tea then add 1 cup of it to a pan over low heat with the butter, cocoa powder, and salt.
- Stir until the butter is melted and the ingredients are combined. Remove from heat and let it cool.
- Once it’s cool, preheat your oven to 350 degrees Fahrenheit.
- In a stand mixer (you could also use a hand mixer), combine the flour, sugar and baking soda. Blend until just combined.
- Add the chocolate mixture, a little bit at a time, then add mascarpone and vanilla, continuing to blend.
- Then finally add the eggs and blend until combined. Add the batter to a bundt pan. Bake for around 45-50 minutes, inserting a skewer to test if it’s done.
- Let it cool in the pan for at least 45 minutes.
- Remove and let it sit for another 45 minutes or more until cool.
- Mix together the confectionary sugar, orange juice and tea until combined then drizzle over the cake.
- You may add more sugar or tea if needed. Decorate the cake as you wish: some ideas include flowers, edible glitter, and candy.
