Earl Grey and Chocolate Wacky Cake

Week 1: #52wackycakes project

So for the first #52wackycakes I decided to re-create the cake that started this whole process: an Earl Grey and Chocolate Wacky Cake.

Earl Grey and Chocolate Wacky Cake

Makes 9-inch round cake pan

1 1/2 cups all-purpose flour 
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup + 2 tablespoons strongly brewed Earl Grey tea (I used two bags of Tazo Earl Grey tea)
1/2 cup canola oil (or other neutral-tasting oil)
1 teaspoon vanilla extract
6 squares finely chopped dark chocolate (I used the Trader Joe’s 72% Dark Chocolate Pound Plus)
2 tablespoons apple cider vinegar

Preheat the oven to 375°F. Cut parchment paper to fit 9-inch round cake pan or spray pan with cooking oil.

Brew your tea and allow it to cool. It should be cool to the touch before it is added to the dry ingredients. (I threw it in the freezer for 15 minutes because I was impatient.)

While it is cooling finely chop the chocolate. (The batter isn’t very dense so large pieces will fall to the bottom during the initial baking.)

Whisk together the flour, sugar, baking soda, and salt. Add the tea, oil, and vanilla. Stir to combine.

Add the vinegar and stir quickly. The batter will be slightly foamy and lighter in color as you mix in the vinegar. Once the batter almost returns to its original color, fold in the chocolate pieces. The vinegar is mixed in properly as soon as the batter returns to the original hue.

Pour into pan and bake for 25 minutes or until the top of the cake springs back when lightly pressed with a finger.

Allow to cool and enjoy!

Kiffanie Stahle is a photographer, fellow creative business owner, and lawyer living in Oakland, California. She’s on a mission to teach you that there can be ease in the legalese of running a creative business. Get instant access to dozens of free resources in the artist’s Courtyard legal library.
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