Earl Grey Tea Cake with Dark Chocolate and Orange Zest Recipe (With Video)

cooking.nytimes.com

Courtenay

subheading: FOR THE FROSTING:

¾ cup/180 milliliters heavy cream

2 teaspoons loose Earl Grey tea

¼ cup/30 grams confectioners’ sugar

½ cup/115 grams mascarpone or softened cream cheese (see Tip)

subheading: FOR THE CAKE:

½ cup/115 grams unsalted butter (1 stick), at room temperature, plus more for greasing the pan

1½ cups/190 grams all-purpose flour

1 tablespoon loose Earl Grey tea

1 teaspoon baking powder

½ teaspoon kosher salt

1 cup/200 grams granulated sugar

2 teaspoons freshly grated orange zest (from 1 large orange)

2 large eggs, at room temperature

½ cup/120 milliliters whole milk, at room temperature

¼ cup/45 grams chopped dark chocolate

Directions at cooking.nytimes.com

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