Earl grey chocolate bundt with lavender milk chocolate ganache


 

Tomorrow! Tomorrow we go to New Zealand! I am SO EXCITED.  I can't wait to get back and escape this craziness. I have so many family members I am hanging out to see, including meeting a few new additions! I am also hanging out to eat all of the food I have missed! Yussss! We have ten days at Richard's family beach house (which is where we got married), then a few days in Wellington, a week or so in Nelson with my family, then back to Auckland for a couple of nights before we fly home. If you are interested I will make sure to post updates on Instagram stories so you can follow along :) 

These wee bundt cakes are a take on my favorite go to chocolate mud cake. I am of strong belief that adding earl grey to everything makes it better and these are no exception. The cake itself is fudgy and rich, and the earl grey compliments it perfectly. I finished them off with a lavender infused milk chocolate ganache, which ties the flavours all together nicely. 

I made these in a 6 hole bundt cake pan. You could also make them as cupcakes, or in any small cake pans (my pan holds 4 cups total of batter). The recipe itself can also be doubled and made as an 8 inch cake - increase the baking time to around an hour if you choose to do it that way. You can also leave the lavender out of the ganache if you just wanted a plain milk chocolate flavour, or you could also infuse the cream with more tea instead of lavender to keep on the earl grey chocolate theme. 

I am a big earl grey fan so incorporated it in in as many ways as I could - replacing coffee with tea, and infusing the milk that is then used for buttermilk with tea. I also added some very finely ground tea which helped bring out the flavour. Feel free to leave out the ground tea if you are after a more delicate earl grey flavour. 

 

 

Earl grey chocolate bundt cakes with lavender milk chocolate ganache
- Makes 6 mini bundt cakes  - 

Adapted from Chelsea Sugar

Earl Grey chocolate bundt cake
1/2 cup (120ml) strongly brewed earl grey tea
1/4 cup (60ml) vegetable oil
125g (4.4oz) milk chocolate, chopped
1/2 cup plus 2 Tbsp (150) whole milk
2 Tbsp loose leaf earl grey tea tea
1/2 Tbsp (7.5ml) lemon juice
1 cup (155g) all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 cup (100g) sugar
1/4 cup (25g) cocoa
1 Tbsp finely ground earl grey tea
1 large egg

Lavender milk chocolate ganache
150g milk chocolate
75g (75ml) heavy cream
1 Tbsp culinary grade lavender

 

- PROCESS -

BUNDT CAKES

Preheat the oven to 350f/180c. Grease and flour a 6 hole mini bundt pan

In a small pot over medium heat, heat the milk until it is almost boiling. Add the 2 Tbsp tea, and steep for 15-20 minutes. Strain, and re-measure the milk, topping up to 1/2 cup if necessary. Set aside to cool. Once cool, add the lemon juice and leave to curdle.    

In a large bowl, whisk together flour, baking soda, baking powder, sugar, cocoa, and ground earl grey tea.

In a medium pot over low heat, heat the brewed tea, oil and chocolate until the chocolate is melted and mixture is smooth. set aside to cool.  

Add the egg and cooled milk/lemon juice mixture, and whisk well. Add to the dry ingredients and mix well with a stiff spatula until well combined. 

Divide the mixture evenly between the 6 bundts and smooth down with the back of a spoon. Bake for 20-25 minutes until a skewer inserted into a bundt comes out with a few crumbs clinging to it and the cakes spring back when pressed lightly.

Remove from the oven and cool in the tins for 15 minutes, then turn out onto a wire rack and allow to cool completely. 

LAVENDER CHOCOLATE GANACHE

In a medium pot over low heat, heat the cream until almost boiling. Add culinary lavender and steep for 15 minutes. Strain and top up to 75g if necessary. Return the strained cream to the stove and heat again until hot and just beginning to boil. 

Place the chocolate in a heatproof bowl. Pour the hot cream over the chocolate, and stir until the chocolate is melted and the mixture is smooth. Leave to sit for 10-15 minutes to thicken to a pourable/spreadable state. Pour the ganache over the bundt cakes, and leave to set. 

Store in an airtight container.