AuthorluvafoodieDelicious Summer Raspberry Chocolate Tea Cake enjoy with a cold glass of Luvafoodie Raspberry Iced Tea!
Prepare the frosting: In a small saucepan, bring ½ cup of cream to a simmer over medium-high heat. Stir in raspberry tea, remove from the heat, cover and let stand for 30 minutes. Strain the tea through a fine mesh cheese cloth, discard the raspberry tea leaves. Chill in refrigerator for an hour until cold.
Prepare cake: Heat oven to 350 degrees.
Butter an 8 -inch round cake pan and line with parchment paper.
In a medium bowl, whisk together the flour, tea, baking powder and salt.
In a large bowl, beat the butter, and sugar with electric mixer on medium until light and fluffy about 5 minutes.
Add orange zest, add the eggs, one at a time, and beat until combined. Add in the flour mixture on and beat on low, until just combined. Then add milk and beat. Add the chocolate and fold it in with a spatula.
Transfer batter to prepared cake pan. Bake 30-35 minutes, until toothpick comes out clean. Cool on rack completely. Then tip cake out to cool more.
To finish the frosting, add the remaining ¼ cup of cream, mascarpone cheese and confectioner’s sugar to the tea cream. With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2-3 minutes.
Top the cake with frosting, may garnish with fresh raspberries. Keep cake in refrigerator.
Ingredients
Directions
Prepare the frosting: In a small saucepan, bring ½ cup of cream to a simmer over medium-high heat. Stir in raspberry tea, remove from the heat, cover and let stand for 30 minutes. Strain the tea through a fine mesh cheese cloth, discard the raspberry tea leaves. Chill in refrigerator for an hour until cold.
Prepare cake: Heat oven to 350 degrees.
Butter an 8 -inch round cake pan and line with parchment paper.
In a medium bowl, whisk together the flour, tea, baking powder and salt.
In a large bowl, beat the butter, and sugar with electric mixer on medium until light and fluffy about 5 minutes.
Add orange zest, add the eggs, one at a time, and beat until combined. Add in the flour mixture on and beat on low, until just combined. Then add milk and beat. Add the chocolate and fold it in with a spatula.
Transfer batter to prepared cake pan. Bake 30-35 minutes, until toothpick comes out clean. Cool on rack completely. Then tip cake out to cool more.
To finish the frosting, add the remaining ¼ cup of cream, mascarpone cheese and confectioner’s sugar to the tea cream. With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2-3 minutes.
Top the cake with frosting, may garnish with fresh raspberries. Keep cake in refrigerator.