ChocolaTEA Cake

Earl Grey tea and dark chocolate are a winning combination, so have a go at baking this delicious cake!

Serves 8


To make this recipe even easier, everything is made with a cup of 0.2 dL that you would normally use for milk or water.

For the cake

  • 1½ cup Mazawattee Earl Grey Tea (room temperature)
  • 16g baking powder
  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 1 cup sparkling water
  • 1 cup sunflower oil
  • 3 tbsp wildberry marmalade
  • 2 tsp cocoa powder

For the topping

  • 50ml Mazawattee Earl Grey Tea with milk only
  • 2 tbsp wildberry marmalade

For the chocolate glaze

  • 120g dark chocolate
  • 4 tsp milk or water
  • 4 tsp sugar
  • Small piece of butter


  1. Preheat the oven to 180°C. Prepare a 20 cm round baking pan by covering it with some butter and flour or use baking paper.
  2. In a large bowl, mix together the tea, water and sugar. With a hand mixer on a medium speed, beat the mixture until combined and the sugar has almost melted. Add the sunflower oil and marmalade. Mix again.
  3. Add the flour, cocoa powder and baking powder. Mix with a wooden spoon or whisk.
  4. Divide the cake mixture in to 3 equal parts and bake three layers individually for 20-22 minutes (the cake is done when the toothpick inserted comes out clean).
  5. Leave to cool completely and assemble the cake by covering each layer with the milk tea mixture for extra moisture, and cover with the marmalade. Repeat for each layer.
  6. Prepare the chocolate glaze by putting the chopped chocolate, milk/water, sugar and butter in a small pan. On a low heat, mix until the chocolate and sugar are melted and everything is well combined. Leave it aside for 5 minutes then cover your cake.
  7. Garnish with fresh fruit.



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