Chocolate-Orange Earl Grey Cake

1. Prepare the Frosting

In a small saucepan, bring 120 milliliters of heavy cream to a simmer over medium-high heat. Once simmering, stir in 2 teaspoons of loose Earl Grey tea, remove from heat, and cover. Let the mixture stand for 30 minutes to 1 hour to infuse the tea flavor. After infusing, strain the cream through a fine-mesh sieve and chill it in the refrigerator for at least 1 hour.

2. Prepare the Cake

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Butter an 8-inch round cake pan and line the bottom with parchment paper.

3. Mix Dry Ingredients

In a medium bowl, whisk together 190 grams of all-purpose flour, 1 tablespoon of loose Earl Grey tea, 1 teaspoon of baking powder, and 0.5 teaspoon of kosher salt.

4. Cream Butter and Sugar

In a large bowl, use an electric mixer to beat 115 grams of unsalted butter with 200 grams of granulated sugar on medium speed until light and fluffy, about 3 minutes. Add 2 teaspoons of freshly grated orange zest and beat to combine. Add 2 large eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

5. Combine Wet and Dry Ingredients

Gradually add the flour mixture to the butter mixture, alternating with 120 milliliters of whole milk, beginning and ending with the flour mixture. Mix on low speed until just combined, being careful not to overmix. Gently fold in 45 grams of chopped dark chocolate with a spatula.

6. Bake the Cake

Transfer the batter to the prepared cake pan and smooth the top. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out with moist crumbs attached, ensuring the cake is cooked through but still moist. Allow the cake to cool in the pan on a wire rack for 15 minutes before tipping it out to cool completely.

7. Finish the Frosting

Once the infused cream is chilled, add another 60 milliliters of heavy cream and 30 grams of confectioners’ sugar to it. Beat with an electric mixer on medium speed until medium-stiff peaks form, about 2 to 3 minutes. Add 115 grams of mascarpone and continue to beat until stiff peaks form, being careful not to overmix.

8. Frost the Cake

Top the completely cooled cake with the Earl Grey frosting, spreading it evenly over the surface.