This sweet tea cake recipe is a cross between a muffin and a tea bread. Make some homemade espresso chocolate teacake as a perfect snack to eat with your morning on evening coffee or tea. You will love this absolutely perfect black tea chocolate cake with an easy warm chocolate frosting.
INGREDIENTS
- 1/4 cup Dark chocolate melted
- 1/2 cup Dark chocolate chopped
- 190 grams Maida flour
- 300 grams sugar
- 180 grams butter
- 1/4 teaspoon baking powder
- 1/2 cup cocoa powder
- 4 eggs
- 1 teaspoon vanilla essence
- 1/4 cup Milk
- 3/4 cup Walnuts chopped
- 4 tablespoons icing sugar
INSTRUCTIONS
- Preheat oven at 185°C.
- Cream together the sugar and butter in a cake batter mixer at low speed first and slowly increase the speed till the mixture is smooth and light.
- Sift together the flour, baking powder and cocoa powder in a bowl.
- Add eggs one-by-one into the sugar-butter mixture and cream further.
- Add vanilla essence and cream further. Reduce the speed to very low and add flour mixture and milk in batches of three. Add melted chocolate and walnuts and continue mixing on low speed till ingredients are well blended.
- Add chopped chocolate and mix well with a spatula.
- Pour batter into gifting or silicon moulds till 3/4th filled. Tap them and place in preheated oven. Bake for 25-30 minutes.
- Remove from heat and let it cool. Slice and dust some icing sugar on it. Serve.
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