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Add the hot brewed tea. Note the batter is very thin – this is the way it’s supposed to be. Pour batter evenly into prepared cake pans. Bake for 30 – 35 minutes until a toothpick comes out clean when inserted in the center. Cool before frosting. Beat butter on HIGH speed until smooth and creamy – about 2 minutes.
Ingredients. 1 3/4 cup butter, softened. 2 2 cups sugar. 3 3 large eggs, room temperature. 4 2 teaspoons vanilla extract. 5 2 cups all-purpose flour. 6 3/4 cup baking cocoa. 7 1 teaspoon baking soda. 8 1/2 teaspoon salt. 9 1/4 teaspoon baking powder. 10 1-1/2 cups 2% milk.
Typical hot cocoa has nothing to do with tea unless you choose to spice it up and use hot tea instead of milk or water. The variety of tea flavors out there give you lots of options to brew your best chocolate tea and cocoa combination.
Quality loose leaf teas are highly aromatic and will work best. Infusing tea into a cake makes it moist and tender. Plus, it’s a fun way to play with the flavors a bit. You could try a Chai or an Earl Grey tea-infused cake. Every tea shop specializes in something different and there are many choices. Measuring accurately is critical in baking.
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