Craving something chocolatey, decadent and easy to make? You will love this absolutely perfect black tea chocolate cake with an easy warm chocolate frosting poured over!
My mother in law has been subscribed to various food magazines for years, actually for as long as I can remember. Every few months, she packs them in boxes and she mails them to me, so I can read them too. Thumbing through the magazines, I can easily find dog-eared pages, signs of accidental splashes or spills and handwritten sidebar notes.
On rare occasions, I find forgotten handwritten recipes. Mostly in pencil, rarely in pen. Old, faded and discolored papers. I wish I knew the stories that come with old recipes. All the family gatherings, birthday parties or holidays spent together.
If I close my eyes I can imagine everyone gathered around, telling funny family stories, kids running around without a care in the world.
When Lipton challenged me to put a twist on a classic recipe, the collection of handwritten recipes from my mother in law came to mind. I knew I would find a recipe in there that could easily be re-imagined and while sipping on some Lipton Iced Tea I found a card for one bowl chocolate cake recipe.
In addition to her love for food magazines, my mother in law loves tea parties and since I’m going to visit her in just a couple of weeks I’m going to re-make this black tea chocolate cake for her.
It’s perfect for any tea party! After all, a party without cake is just a meeting, right?
To make this one bowl black tea chocolate cake, you need the basics- all purpose flour, white sugar, unsweetened cocoa powder, both baking powder and baking soda as the dry ingredients and eggs, vegetable oil, milk and black tea as your wet ingredients.
In a mixing bowl you whisk together the dry ingredients and slowly add in the wet ingredients, mixing until just combined. That’s all!
Once your cake is baked and cooled it’s time to make the frosting.
In a saucepan cook over medium flame milk and butter, stir in cocoa and powder sugar and pour over the cake. If that’s not easy, I don’t know what easy is then!
Of course sprinkles are mandatory!
There’s one thing left to teach you before I leave you with the recipe for this black tea chocolate cake with warm chocolate frosting – how to brew the perfect tea!
- Pour 4 cups BOILING water over 2 family-size tea bags in a heat-proof pitcher.
- Brew 3 to5 minutes before removing the tea bags.
- Sweeten to tase!
- Stir in 6 cups ice cubes until melted. If not using ice cubes, then stir in 4 cups cold water.
- Keep refrigerated.
Roxana
Yields 16-20 servings
Craving something chocolatey, decadent and easy to make? You will love this absolutely perfect black tea chocolate cake with an easy warm chocolate frosting poured over!
20 minPrep Time
40 minCook Time
1 hrTotal Time
Save RecipeIngredients
- 2 cups white sugar
- 1 3/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 eggs, room temperature
- 1 cup milk, room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup black tea, room temperature
- 1/3 cup butter
- 1/3 cup milk
- 1/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- sprinkles
Instructions
- Heat oven to 350 F. Line a 13X9" baking pan with parchment paper leaving about 1 inch paper hanging on the sides. Set aside
- In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt.
- Stir in the eggs, milk, vegetable oil and vanilla extract. Beat until just combined.
- Stir in the black tea. Batter will be thin.
- Pour into the prepared pan.
- Bake for about 37 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Remove the pan from the oven and cool completely on a wire rack.
- In a medium size saucepan, add the milk and butter. Cook over medium flame until the butter has melted.
- Stir in the cocoa powder. Cook for an additional 1 minute.
- Remove from the heat and quickly stir in the powdered sugar.
- Pour the frosting over the cake.
- Refrigerate for 30 minutes before cutting into pieces.
This is a sponsored conversation written by me on behalf of Lipton. The opinions and text are all mine.
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