For an extra layer of flavor, consider adding a tablespoon of dark rum or coffee liqueur to the batter along with the black tea. To toast the hazelnuts, spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until fragrant and lightly browned. Let them cool slightly before chopping. Dust the cooled cake with powdered sugar or drizzle with melted chocolate for an elegant finishing touch. This cake freezes beautifully. Wrap it tightly in plastic wrap and then foil before freezing.
Chocolate Black Tea Cake
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 20 mins
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SERVING12 People
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VIEWS99
A deeply flavorful and incredibly moist cake infused with the subtle notes of black tea and rich chocolate. This recipe, perfected over generations, boasts a tender crumb and an unforgettable taste. The secret? Patience! Prepare this beauty a day ahead to allow the flavors to fully meld and deepen.
Ingridients
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Nutrition
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Carbohydrate49 g
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Cholesterol103 mg
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Fiber2 g
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Protein7 g
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Saturated Fat11 g
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Sodium282 mg
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Sugar29 g
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Fat24 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 360°F (180°C). Grease and flour a 9-inch Bundt pan. (5 minutes)
02 Step
Recipe View In a large bowl, cream together the egg yolks, butter, and sugar until light and fluffy. (7 minutes)
03 Step
Recipe View Gradually beat in the cooled black tea. (3 minutes)
04 Step
Recipe View In a separate bowl, whisk together the flour, baking powder, bread crumbs, and cocoa powder. Add the dry ingredients to the wet ingredients, then stir in hazelnuts and fold until just combined. Be careful not to overmix. (5 minutes)
05 Step
Recipe View In a clean, grease-free bowl, whip the egg whites until stiff, glossy peaks form. (5 minutes)
06 Step
Recipe View Gently fold the egg whites into the chocolate batter in two additions, being careful not to deflate the whites. (5 minutes)
07 Step
Recipe View Pour the batter into the prepared Bundt pan. (2 minutes)
08 Step
Recipe View Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. (60-70 minutes)
09 Step
Recipe View Let the cake cool in the pan for at least 20 minutes before inverting it onto a wire rack to cool completely. (20 minutes)
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RECIPE REVIEWS
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Santina Beatty
Jun 27, 2025Easy to follow recipe and the cake was delicious. I added a chocolate ganache on top and it was a huge hit!
Lyric Mayer
Apr 24, 2025The make-ahead tip is a game-changer. The flavors really deepen overnight. I'll definitely be making this cake again!
Anabel Torphy
Nov 7, 2024I was a little skeptical about the bread crumbs, but they really do add to the cake's soft texture. I followed the recipe exactly, and it turned out perfectly.
Jed Wunsch
Oct 6, 2024This cake is absolutely divine! The black tea adds such a unique and subtle flavor. I made it for a dinner party, and everyone raved about it.