Earl Grey Chocolate Cake

by Lisa on May 8, 2012


Whenever I use a Bundt cake pan, I can’t help but think of that scene from My Big Fat Greek Wedding.

As a girl from a half Greek and half Lebanese family, I can very much identify with the characters in this movie.  The first time I saw it, I fell off my seat in the movie theater because I was laughing so hard.  I really did, ask my mom.

Anyways, last month there was a water leak in my office and three floors of people were displaced for three weeks while it was cleaned up and remediated.  My entire team was spread throughout the building and some of us worked from home for the duration.  I wanted to bake something for my coworkers to celebrate being back on our floor all together and seeing as my team is kind of obsessed with chocolate and tea, this cake seemed like the perfect thing.

The cake seemed like it would be very rich, so I added a sweet glaze to cut the richness. It worked, but I would have liked to add orange zest to the glaze and I would have liked to make it a little thicker. Next time!

Earl Grey Chocolate Cake with Orange Glaze

by The Splattered Apron

Prep Time: 10 minutes

Cook Time: 50 minutes

Keywords: bake dessert chocolate Greek yogurt cake

Ingredients (1 Bundt cake)

For the Cake

  • 6 Earl Grey tea bags or 2 tablespoons loose Earl Grey
  • 1 cup water
  • 1/2 cup {1 stick} butter
  • 3 eggs
  • 2 cups granulated sugar
  • 4 ounces unsweetened chocolate, melted and cooled
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup Greek yogurt

For the Glaze

  • 2 cups confectioners’ sugar
  • 3 tablespoons unsweetened almond milk
  • 2 tablespoons orange juice


For the Cake

To prep the ingredients, melt the chocolate and steep the tea for 3-5 minutes. In order to melt the chocolate, place it in a microwave safe bowl and microwave for 30 seconds. Stir, then microwave again for 15 seconds. Stir. Repeat until the chocolate is melted and smooth. Set aside to cool.

In a separate bowl, combine the flour, baking soda, baking powder and kosher salt and mix with a fork. Set aside.

In a stand mixer, cream together the butter, eggs and granulated sugar until fluffy. Add the chocolate and blend.

Finally, beat in the flour mixture, Greek yogurt and tea.

Pour the batter into a greased and floured Bundt pan.

Bake for 50 minutes or until a skewer inserted into the cake comes out with only a few crumbs attached. Allow to cool for 5 minutes in the pan before turning out the cake onto a wire rack to cool completely.

For the Glaze

In a bowl, whisk together the powdered sugar, orange juice and almond milk. For a thicker glaze, use 1 tablespoon less of the almond milk.

Pour the glaze over the warm cake. Allow the glaze to set in the refrigerator before serving.

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It’s funny, I’ve always thought that chocolate cake was okay, preferring to get my chocolate fix from brownies, cookies or straight up chocolate, but after being pregnant, I discovered a love for chocolate cake that I didn’t even know existed.


This cake? This cake is good.  I mean really, really good.  I love that the spiciness of the earl grey tea subtly plays against the chocolate and is enhanced by the orange glaze.


I was glad to have my team at work to share this with, otherwise Jeromy and I would have been in some serious trouble. In a face off, I am pretty sure this cake would win.


Make this cake. Serve it with milk.  Your coworkers will thank you.

And remember, it’s a BuuuunndT.

Recipe adapted, just barely, from Real Simple.

{ 4 comments… read them below or add one }

Kelly@Runmarun May 8, 2012 at 11:13 am

Yum- this looks delicious! I love that scene from My Big Fat Greek Wedding- I should watch that movie again, thanks for the reminder and thanks for posting!
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Lisa May 8, 2012 at 10:05 pm

Love that movie–it is so true to life!


Erin (Travel, Eat, Repeat) May 8, 2012 at 10:01 pm

This looks great! I always make my mom a Kahlua cake for her birthday in a bundt pan. I’m not sure why it’s bundt but it’s the one day a year the pan is pulled out from under the oven.
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Lisa May 8, 2012 at 10:05 pm

My Bundt pan doesn’t get much use either but this cake was a good reason to pull it out of the cabinet!


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