Earl Grey Chocolate Fudge Cake

Prep Time

15 minutes + cooling

Cooking Time

50 minutes

If Victoria sponge is the queen of cakes, then chocolate fudge cake has to be the king! Infusing a chocolate cake with a hint of Earl Grey tea adds an aromatic ting to its fudgy excellence- making it a true object of desire. This recipe was from Gizzi Erskine for National Chocolate Week 2017.


For the cake
  • 6 Earl Grey teabags
  • 150ml boiling water
  • 100g unsalted butter, melted and cooled, plus extra for greasing
  • 3 large free-range eggs
  • 150g soft dark brown sugar
  • 100g light muscovado sugar
  • 250g self-raising flour
  • 120g Divine 70% Dark Chocolate, melted and cooled
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 3 tbsp Greek yoghurt
For the Earl Grey cream
  • 4 Earl Grey teabags
  • 100ml boiling water
  • 3 tbsp light muscovado sugar
  • 250g cream cheese
For the chocolate icing
  • 150g Divine 70% Dark Chocolate
  • 100ml double cream
  • 3 tbsp honey



For the cake

Preheat the oven to 180°C / Gas 4. Grease and line a 22-23cm spring form cake tin with butter and a disc of greaseproof paper


Place the Earl Grey teabags in a cup and cover with the boiling water. Leave the tea to stew for 5 minutes, and then squeeze out the teabags and discard, leaving a really strong tea to cool a little.


Place all the cake ingredients, including the tea, into a food processor and blend until you have a smooth batter.


Pour the batter into the cake tin and level out the surface. Bake in the oven for 50 minutes, or until you can stick a metal skewer into the centre and it comes out clean.


Leave to cool in its tin, covered with a clean towel, for 2 hours.


For the Earl Grey cream

Place the Earl Grey teabags in a small pan and cover with the boiling water. Leave the tea to stew for 5 minutes, and then remove the teabags, squeezing out the liquid as you go. Add the sugar to the tea, bring to the boil and boil for 2 minutes or until syrupy. Leave to cool for 10 minutes then whisk into the cream cheese.


Slice the cooled cake in to 3 horizontal layers. Spread the bottom layer with half the Earl Grey Cream. Replace the middle layer of cake. Spread over remaining cream and replace the top.


Melt the chocolate for the icing in a microwave with the double cream and honey, stir until blended leave to cool.


Pour the chocolate icing over the cake. Using a spatula, gently tease the icing around the edges until the whole cake is iced. It looks beautiful if you draw swirls through it.


To make the gold dust

Melt the sugar in a small dry frying pan. Once starting to caramelise, empty out the teabag into the caramel and stir the loose tea leaves through. Take off the heat immediately and pour onto a sheet of greaseproof paper.


Leave to cool for 10 minutes, then grind up in a pestle and mortar until it becomes golden and dusty. Sprinkle over the top of the cake and serve.