Delicious Summer Raspberry Chocolate Tea Cake enjoy with a cold glass of Luvafoodie Raspberry Iced Tea!

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Yields1 Serving
Ingredients for Frosting
 ¾ cup heavy cream
 2 tsp Luvafoodie Raspberry loose dry Iced Tea
 ¼ cup confectioner’s sugar
 ½ cup mascarpone cheese
Ingredients for Cake
 1 cup salted butter (1 stick) at room temperature, plus more for greasing pan
 1 cup cake flour
 2 eggs
 2 tbsp Luvafoodie loose dry Luvafoodie Raspberry Iced Tea
 1 tsp baking powder
 ¼ tsp salt
 1 cup granulated sugar
 2 tsp grated orange zest from 1 orange
 ½ cup whole milk at room temperature
 ¼ cup chopped dark chocolate (Luvafoodie chocolate if possible)
1

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.

2

Prepare cake: Heat oven to 350 degrees.

3

Butter an 8 -inch round cake pan and line with parchment paper.

4

In a medium bowl, whisk together the flour, tea, baking powder and salt.

5

In a large bowl, beat the butter, and sugar with electric mixer on medium until light and fluffy about 5 minutes.

6

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.

7

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.

8

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.

9

Top the cake with frosting, may garnish with fresh raspberries. Keep cake in refrigerator.

Ingredients

Ingredients for Frosting
 ¾ cup heavy cream
 2 tsp Luvafoodie Raspberry loose dry Iced Tea
 ¼ cup confectioner’s sugar
 ½ cup mascarpone cheese
Ingredients for Cake
 1 cup salted butter (1 stick) at room temperature, plus more for greasing pan
 1 cup cake flour
 2 eggs
 2 tbsp Luvafoodie loose dry Luvafoodie Raspberry Iced Tea
 1 tsp baking powder
 ¼ tsp salt
 1 cup granulated sugar
 2 tsp grated orange zest from 1 orange
 ½ cup whole milk at room temperature
 ¼ cup chopped dark chocolate (Luvafoodie chocolate if possible)

Directions

1

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.

2

Prepare cake: Heat oven to 350 degrees.

3

Butter an 8 -inch round cake pan and line with parchment paper.

4

In a medium bowl, whisk together the flour, tea, baking powder and salt.

5

In a large bowl, beat the butter, and sugar with electric mixer on medium until light and fluffy about 5 minutes.

6

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.

7

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.

8

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.

9

Top the cake with frosting, may garnish with fresh raspberries. Keep cake in refrigerator.

Luvafoodie Raspberry Chocolate Tea Cake