Chocolate tea cake recipe so delicious and moist you’ll be amazed. Have you been looking for a chocolate cake recipe that is just beyond better than any other chocolate cake recipe?
I have the perfect chocolate tea cake recipe that will delight any chocolate loving guest at your next gathering.
My family loves chocolate, especially my daughter. So I wanted to make her the best chocolate tea cake for her birthday.
Instead of buying one from our local bakery, which is usually very good, I started my quest. I searched my cookbooks, my own recipes collected over the years and my favorite food blogs, for the best chocolate tea cake recipe.
The recipe I found will simply delight and amaze you.
Chocolate Tea Cake Baking Secrets
I came across a chocolate cake recipe from Sally’s Baking Addiction. I follow her baking blog and have tried a few of her recipes before and they were all very good. So when I read this one I just knew it was going to be delicious.
And I was right. Not only that, it was excellent the first time I made it! Now that’s a good recipe. The other thing I found intriguing about this recipe is that it called for adding coffee but I substituted tea instead.
Perfect! You know I love the added tea. English Breakfast tea is a nice strong tea to use. And the thing is, you can’t really taste the tea – but it’s in there, just enhancing the chocolate flavor.
I didn’t know you could do this since I’m not really a baker. So I asked Sally about her recipe. She explained that,
if a recipe calls for water use coffee, tea, juice or anything else to bring out more flavor.”
I love this idea – more ways to add tea to my recipes.
How to Make a Light Fluffy Cake
All bakers want the same thing from their cakes – light layers with a tender, uniform crumb. This chocolate tea cake recipe delivers.
The most important thing I learned from this recipe is to use eggs at room temperature. Why?
I discovered from The Culinary Craft, that the lightness in a cake is derived from air bubbles or carbon dioxide. The leavening effect of baking soda and baking powder creates the air bubbles.
Heat expands air, so when the cake batter is placed in a hot oven the air bubbles expand.
When you start with room temperature ingredients, a more stable chemical bond or emulsion forms. As the batter warms in the oven, the liquid emulsion formed in the batter from the combination of ingredients fills these air bubbles.
This little trick produces a light, airy, evenly baked cake.
So, before blending anything, let all your dairy products sit out at room temperature for at least an hour or until they warm to room temperature.
Some bakers are meticulous and measure everything by weight, so I’ve included the amount in grams with each ingredient if that’s you.
For the unsweetened cocoa powder, I used Hershey’s. Do not use a Dutch processed cocoa powder. Hershey’s works best. The Dutch processed won’t properly react with the leavening agents, like baking soda, to produce carbon dioxide because it’s not an acidic cocoa, it’s an alkaline.
For the tea, you want to select a quality one for a better flavor. Every tea shop specializes in something different. For some of the best black tea selections read 10 Best Online Tea Shops.
Chocolate tea cake recipe so delicious and moist you'll be amazed. Have you been looking for a chocolate cake recipe that is just beyond better than any other chocolate cake recipe? This recipe will simply delight and amaze you.
- 1 3/4 cups all-purpose flour (220g)
- 1 3/4 cups granulated sugar (350g)
- 3/4 cup unsweetened cocoa powder (65g)
- 1 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk (240ml)
- 1/2 cup vegetable oil (120ml)
- 2 large eggs at room temperature
- 1 tsp pure vanilla extract
- 1 cup freshly brewed strong black tea (English Breakfast) (240ml)
- 1.25 cups butter, softened to room temperature (2.5 sticks or 290g)
- 4 cups confectioners sugar (1 box) (480g)
- 3/4 cup unsweetened cocoa powder (65g)
- 5 Tbsp heavy cream (75ml)
- 1 tsp pure vanilla extract
- 1/2 tsp salt to taste
Preheat oven to 350° F.
Butter and flour, or line with baking parchment paper, two 8-inch round cake pans.
Sift together flour, sugar, cocoa powder, baking soda, baking powder and salt in a medium-sized bowl. Set aside.
Mix with electric mixer on HIGH speed the buttermilk, oil, room temperature eggs, and vanilla in a large bowl until combined.
SLOWLY add the dry ingredients to the wet ingredients on LOW mixer speed.
Add the hot brewed tea. Note the batter is very thin - this is the way it's supposed to be.
Pour batter evenly into prepared cake pans.
Bake for 30 - 35 minutes until toothpick comes out clean when inserted in the center. Cool before frosting.
Beat butter on HIGH speed until smooth and creamy - about 2 minutes.
SLOWLY add confectioners sugar and cocoa powder to butter on very LOW speed until fully incorporated.
Add vanilla and cream on MEDIUM speed. Beat for 1 minute on HIGH speed.
Assemble and frost the cake. Decorate with chocolate chips if desired.
The cake will keep when covered at room temperature for 4 days and refrigerated for up to 7 days. Believe me, it won't be around for 7 days!
Chocolate cake recipe adapted from Sally's Baking Addiction with permission.
A Few Nutritional Ingredient Tips
Buttermilk: It’s rich in riboflavin, high in bone-building calcium and packed with protein. Buttermilk is also an excellent source of potassium, vitamin B-12 and phosphorous.
Did you know buttermilk is also a probiotic food? It contains the type of bacteria that aid in a healthy digestive process.
Buttermilk is made by adding Lactobacillus acidophilus, the probiotic bacteria that gives buttermilk its sour taste. Much like yogurt.
The intestines contain bacteria known as “normal flora” or healthy bacteria. Probiotics are part of the good intestinal bacteria.
So it’s best to use real buttermilk if you can.
Black Tea: Thousands of scientific studies show that regular tea drinking can have significant health benefits. After all, it is a plant-based food. Flavonoids, the same compounds found in fruits and vegetables, are the major bioactive compounds found in tea.
In tea, flavonoids are found in very high concentrations. Because of this, tea has amazing health benefits.
Vanilla: A teaspoon of real vanilla extract contains 5.5 mg of potassium and trace amounts of magnesium, calcium and phosphorous.
Madagascar vanilla beans are reputed as having a sweet, creamy flavor associated with classic vanilla. Do yourself a favor and skip the artificial stuff.
Chocolate: A good source of antioxidants and iron. Antioxidants are reported to prevent heart disease and cancer. They are also known to have anti-inflammatory properties.
Some studies have suggested chocolate could lower cholesterol levels and prevent memory decline.
Thanks for Reading
If you want to score a victory with your chocolate lovers, bake this cake for them. And then celebrate. Maybe you might want to make this cake for your next Easter gathering.
Please share this amazing chocolate tea cake recipe and have a wonderful Easter Spring weekend!
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