“earl grey, kitten?”*

*If you are the first person to name the title of the movie that the above quote came from, I’ll send you some fun mail! Just shout it out in the comments!

Remember this from yesterday?

Meet the Earl Grey Chocolate Cake.

I first made this baby for a party I hosted to watch the final episode of “Friends” many a’ year ago. I made a bunch of coffeehouse-style treats, and this was one of them. I love this cake in the winter, and it’s also surprisingly great for a brunch. It’s unexpected.

And it’s forgiving. If it gets a little stuck in your bundt pan, don’t worry! Just really go heavy on the powdered sugar “dusting” {as seen above}.

Since winter is nearly over {soooo happy to type those words!!}, you have a little time yet to squeeze in a baking of this cake. I promise you won’t be sorry!

It’s loosely adapted from a recipe I got out of “Real Simple” magazine a long, long time ago, and it’s really easy to make.

You will need:

* A bundt pan, greased with butter and floured with some cocoa powder. This is part of the recipe I have adapted, for sure. When I forget to do this – or even if I just spray the pan or butter it – it is prone to getting stuck.

* 6 Earl Grey tea bags brewed in one cup of pretty warm/almost hot tap water, or two Tbsp. loose tea {my fave these days is Lord Bergamot by Steven Smith. Oh, my.}

* 1 stick (1/2 c.) butter, room temp.

* 3 eggs

* 2 c. sugar

* 1/2 c. chocolate chips, melted and cooled a bit

* 2 c. flour

* 1 tsp. baking soda

* 1 tsp. baking powder

* 1/4 tsp. kosher salt

* 1/2 c. plain yogurt

* powdered sugar for dusting

Here’s what you do:

1. Preheat the oven to 350 degrees with the rack in the center. Butter and powder your pan. Brew and strain the tea. Melt the chocolate {I use the microwave}.

2. In your mixer, beat the butter, eggs, and sugar until fluffy.

3. Mix in the chocolate.

4. Whisk your dry ingredients in another bowl {flour, baking soda, baking powder, salt}.

5. Add dry ingredients to wet mixture on low setting.

6. Add yogurt and tea and blend well.

7. Pour into pan and smooth it out with a spatula.

8. Bake 50 minutes, and do the toothpick test.

9. Let it stand for 5 minutes on a cooling rack.

10. Gently dump it out of the pan onto the rack and let it cool.

11. When ready to serve, flip it back right-side-up onto a pretty plate or cake stand and dust with powdered sugar.

With yogurt in the mix, it’s moist. I love that! Any cake with yogurt, sour cream, or buttermilk is a winner in my book.

Curl up with a book, a healthy-sized slab of this cake, and a mug of – what else? – “Earl Grey, Kitten.”

Enjoy!

Mwah,

Mrs. Fresh Scratch