We are coming up on Mother’s Day again! Every year, I make my mom a little treat that almost always include citrus and/or bergamot, and this year is going to be no different! (Previous years treats: Lemon Tart with Raspberry Shortbread Crust, Lemon Angel Food Cupcakes, and Lemon Earl Grey Squares; I even made her a Grapefruit Bergamot body scrub!)
I thought I’d try something a bit different (and chocolatey) this year, while still including Bergamot in the recipe (bergamot is what gives Earl Grey it’s signature flavor). This adapted recipe from Real Simple is for Mini Chocolate Earl Grey Bundt Cakes. Aren’t they cute?
This year, I am taking it one step farther and pairing a dessert with actual brewed tea to highlight one of the many awesome options for Mother’s Day Gifts from UncommonGoods (which you can find here and here). Wouldn’t this make an awesome Mother’s Day basket — Mini Chocolate Earl Grey Bundt Cakes, Loose Tea Leaves, and this gorgeous Glass Teapot with Stand?
UncommonGoods is one of my go-to sites for cool gifts that can’t be found just anywhere. It’s an online marketplace offering creatively designed, high-quality merchandise at affordable prices. Offerings include handmade goods (half of what is sold on the site is made by hand) and personalized gifts. All merchandise is produced without harm to animals or people, and about one-third of the collection incorporates recycled and/or upcycled materials. UncommonGoods also donates a portion of each order to a non-profit of your choosing including: American Forests, Women for Women International, City Harvest, and the Rape, Abuse & Incest National Network (RAINN).
This beautiful Glass Teapot with Stand would make an amazing Mother’s Day Gift for any tea-loving mom, like mine.
The Teapot holds 30 oz of tea and comes with a removable glass tea infuser so you can make a perfectly brewed pot of tea using loose tea or tea bags with ease.
The bamboo stand includes room for a little tea light to keep your beverage warm as you enjoy it.
I used DavidsTea Glitter and Gold black tea, which is why you may notice a little shimmer to the tea. So pretty!
On to the recipe!
Ingredients:
- 6 Earl Grey tea bags or 2 tablespoons loose Earl Grey
- 1 cup boiling water
- 1/2 cup (1 stick) butter, at room temperature
- 3 eggs
- 2 cups granulated sugar
- 4 ounces semisweet chocolate, melted and cooled
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup plain Greek yogurt
- confectioners’ sugar, for dusting
Melt the chocolate in a double boiler (or put a metal bowl on top of a small pot with an inch of water in it and bring the water to a simmer. Add the chocolate to the bowl, and stir until fully melted.) Set aside to cool.
Add the tea bags to the tea and let brew for 3 to 5 minutes. Remove the tea bags or strain the leaves and set aside to cool.
Preheat your oven to 350 degrees F. Coat a bundtlette pan (a mini bundt cake pan, usually has 6 bundtlettes in it) with cooking spray.
Beat the butter, eggs, and granulated sugar on medium high with an electric mixer until light and fluffy.
Add in the cooled melted chocolate and blend.
Beat in the flour, baking soda, baking powder, salt, yogurt, and cooled brewed tea (you may have less than a cup of tea now, that’s ok).
Pour half of the mixture into the prepared pan; each bundtlette should be filled about 2/3 of the way.
Bake for 25-30 minutes or until a toothpick inserted into the cakes come out clean.
Remove from the oven and let stand 5 minutes. Turn over the pan and tap with a knife to remove the bundlettes and let cool. Dust with confectioners’ sugar.
Repeat with the remaining batter. This recipe makes about 12 mini bundt cakes.
The Earl Grey flavor is subtle but it’s definitely there. Who knew it paired so well with chocolate??
I love the look of these mini bundt cakes! They are the perfect size to enjoy with a cup of tea.
And how beautiful is that tea pot?
Looking for some additional inspiration for Mother’s Day gifts? UncommonGoods has plenty of options to choose from, including this artisanal bamboo salt chest, these fountain aerating wine glasses, and a ton of non-food/beverage gifts too (my favorite is this spa in a bag).
- 6 Earl Grey tea bags or 2 tablespoons loose Earl Grey
- 1 cup boiling water
- 1/2 cup (1 stick) butter, at room temperature
- 3 eggs
- 2 cups granulated sugar
- 4 ounces semisweet chocolate, melted and cooled
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup plain Greek yogurt
- confectioners’ sugar, for dusting
- Melt the chocolate in a double boiler (or put a metal bowl on top of a small pot with an inch of water in it and bring the water to a simmer. Add the chocolate to the bowl, and stir until fully melted.) Set aside to cool.
- Add the tea bags to the tea and let brew for 3 to 5 minutes. Remove the tea bags or strain the leaves and set aside to cool.
- Preheat your oven to 350 degrees F. Coat a bundtlette pan (a mini bundt cake pan, usually has 6 bundtlettes in it) with cooking spray.
- Beat the butter, eggs, and granulated sugar on medium high with an electric mixer until light and fluffy.
- Add in the cooled melted chocolate and blend.
- Beat in the flour, baking soda, baking powder, salt, yogurt, and cooled brewed tea (you may have less than a cup of tea now, that’s ok).
- Pour half of the mixture into the prepared pan; each bundtlette should be filled about 2/3 of the way.
- Bake for 25-30 minutes or until a toothpick inserted into the cakes come out clean.
- Remove from the oven and let stand 5 minutes. Turn over the pan and tap with a knife to remove the bundlettes and let cool. Dust with confectioners’ sugar.
- Repeat with the remaining batter.
These cakes look so nice! Chocolate and earl grey! Nice 🙂
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