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Chocolate-Tea Swirl Cake

Oct-07-2016
Vaishali Nagarajan
20 minutes
Prep Time
45 minutes
Cook Time
12 People
Serves
Read Instructions Save For Later

ABOUT Chocolate-Tea Swirl Cake RECIPE

Inspired by the chocolate tea that I bought from Ooty, a chocolate and tea flavoured sponge with a swirl cream frosting.

Recipe Tags

  • Non-veg
  • Medium
  • Others
  • Baking
  • Dessert

Ingredients Serving: 12

  1. For Sponge–
  2. Dried tea leaves – 3 big teaspoons (I used chocolate tea for more flavour, you can use regular tea. But don’t use masala tea)
  3. Hot water - 3/4 cup or 180 ml + 1 tablespoon sugar
  4. Soft unsalted butter - 120g
  5. Caster sugar - 1 cup or 220 g
  6. Olive oil or sunflower oil - 2 teaspoons
  7. Eggs - 3
  8. Plain/ All purpose flour - 1 ½ cup or 188 g; Sifted
  9. Chopped dark chocolate - 60 grams
  10. Baking powder - 1 tablespoon
  11. Vanilla extract - 1/2 teaspoon
  12. Salt - a pinch
  13. For Swirl Frosting -
  14. Whipping cream - 120 ml
  15. Dried tea leaves - 1 teaspoon
  16. Hot water - 1/2 cup or 120 ml
  17. Chopped Dark chocolate - 1/2 cup or 50 grams
  18. Sugar - 1 teaspoon

Instructions

  1. Preheat oven 180°C/ 350 F. Grease a 22 cm cake tin with butter and line the base with a disk of parchment paper.
  2. Take hot water in a glass and to it, add the dried tea. Stir this mixture and let it sit for 8-10 minutes. After about 10 minutes, strain the mixture keeping the liquid and discarding the solid. Now, add a tablespoon of sugar and mix.
  3. Beat the butter until soft. Add the sugar and beat until light and fluffy. Pour in the oil and mix well.
  4. Beat in one egg at a time making sure each egg gets completely incorporated before adding the next.
  5. Add the strained tea mixture to it and gently fold. To this, add the sifted flour little by little and fold the mixture gently.
  6. Mix in the chopped chocolate. Sift in the baking powder with a pinch of salt. Finally add the vanilla extract and mix gently.
  7. Pour the cake batter into the lined cake tin and bake for 25 minutes. After 25 minutes, turn down the temperature to 160°C and bake for 14-16 minutes or until a skewer/toothpick comes out clean when inserted in the centre of the cake.
  8. Note- The temperature and baking time is for a fan- forced convection oven. The time may vary with climate and also from oven to oven.
  9. Let the cake cool in the tin for 5-10 minutes. Gently flip the cake onto a wire rack and allow it to cool for a further 10 minutes. After 10 minutes, peel off the parchment paper and let it cool completely.
  10. Trim the crispy edges, if present. Meanwhile, make the frosting.
  11. For Swirl Frosting- Similar to the sponge, pour the hot water into a glass, add the dried tea and allow it to sit for 6-8 minutes.
  12. In the meantime, whip your whipping cream till you reach peaks between soft and stiff. Cover with cling film and allow it to chill in the fridge for 10-15 minutes.
  13. Strain the tea keeping the liquid. Heat the tea in a small, heavy bottom pan. Once it starts bubbling, add the chopped chocolate and sugar.
  14. Keep stirring constantly till the chocolate mixture starts to bubble and thicken. Remove from heat and allow it to cool. Stir it occasionally. After 15-20 minutes, you will observe that the chocolate mixture would have become thick.
  15. To assemble- Flip the sponge and invert it onto the serving dish or cake stand (The side touching the base of the tin should now be on top). Remove the cream from the fridge, beat it slightly and smear it evenly on the top of the cake.
  16. Drizzle the thick tea- chocolate mixture in a random circular motion. Using a fork, make swirls. Don't over do the swirling as it may all get merged. Serve. :)

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