Category
Cake / Dessert
Servings
10
Prep Time
1 hour
Cook Time
35 minutes
Think summer patio season with this light vanilla cake infused with our Cacao, Cascara, & Rose Tisane. The tea is infused into the spongecake and layered with a light, almost refreshing whipped cream.
We worked with Sloane Tea to craft this unique take on a 'chocolate' tea. It uses our cacao husk (the shell) from the cacao seed, cascara (the dried coffee cherry) and rose. It's full of flavour, making it a great candidate for adding into your baking!
Soul Chocolate
Ingredients
-
2 sachets (6 g or 2 Tbsp) cacao sloane tea
-
473g (2 c) 35% whipping cream
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30 g (2 Tbsp) organic cane sugar
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2 sachets (6 g or 2 Tbsp) cacao sloane tea
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200 ml (¾ c + 3Tbsp) water, boiling
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300 g (1 ¾ c + 2Tbsp) hard red flour
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420 g (2 c + 2 Tbsp) organic cane sugar
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10 g (1 Tbsp) baking powder
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6 g (1 ¼ tsp) baking soda
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4 g (1 tsp) salt
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250 g (1 c ) buttermilk
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100 g (¼ c + 3 Tbsp) vegetable oil
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2 eggs
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6 g (1 ½ tsp) vanilla
Whipped Cream Topping
Cake Batter
Directions
Whipped Cream Topping
Combine the 2 tea sachets, cane sugar, and whipping cream in a small pot and place on medium heat until the cream is scalded, ensuring the sugar is dissolved.
Transfer cream to an uncovered medium sized bowl in the fridge to cool.
Once cool, remove the tea bags squeezing out any excess cream and set aside in a small bowl to add to the cake batter. Store infused whipped cream in the fridge for later use (at least an hour, it should be ice cold in order to whip).
Cake Batter
Preheat your oven to 350F, position the rack in the middle of the oven.
Generously coat two 8” cake pans with butter or pan spray.
Place the second 2 tea sachets into a small pot with 200 ml water and bring to a boil, turn off heat and cover the pot with a lid to infuse for 5-10 minutes.
Meanwhile, pour all of the dry ingredients into a medium sized bowl and make a well in the centre.
Cut open the tea sachets set aside earlier and from the infused water. Add them to the dry ingredients along with buttermilk, oil, eggs, and vanilla.
Whisk in infused water to combine into a smooth batter.
Pour the batter evenly between the two cake pans and place in the oven.
Bake @ 350F for 30-35 minutes.
Once the cakes are completely cooled, use a knife around the edge to release them. Place a plate on top of the cake and flip it upside down. Give it a couple of taps on the bottom if it doesn’t release right away. Once it is out of the cake pan use another plate to invert it right side up again.
Assembly
Take the cream out of the fridge once completely cool and pour it into your mixer fitted with a whisk attachment (or pour into a medium bowl and whisk by hand or with beaters).
Whisk on high (#6-8 on the mixer) until the cream triples in volume and develops a stiff peak (it should form a peak when you pull out the whisk and be thick enough to spread onto your cake but not split! Keeping a smooth texture is key).
With your cake on a serving plate, using a spatula, scoop out half of the whipped cream on top and spread evenly. Leave a bit of room from the outer edges of the cake so it doesn’t spill over when placing the second cake on top.
Place the next cake on top and repeat with the remaining whipped cream.
Slice and eat!
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