• 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

1. Heat oven to 350 F. Line a 13X9″ baking pan with parchment paper leaving about 1 inch paper hanging on the sides. Set aside
2. In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt.
3. Stir in the eggs, milk, vegetable oil and vanilla extract. Beat until just combined.
4. Stir in the black tea. Batter will be thin.
5. Pour into the prepared pan.
6. Bake for about 37 minutes or until a toothpick inserted in the center of the cake comes out clean.
7. Remove the pan from the oven and cool completely on a wire rack.

1. In a medium size saucepan, add the milk and butter. Cook over medium flame until the butter has melted.
2. Stir in the cocoa powder. Cook for an additional 1 minute.
3. Remove from the heat and quickly stir in the powdered sugar.
4. Pour the frosting over the cake.
5. Refrigerate for 30 minutes before cutting into pieces.

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• 1 cup butter, room temperature
• 2 1/2 cups white granulated sugar
• 4 eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 1 cup unsweetened baking cocoa
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• pinch of salt
• 2 cups milk, room temperature
• 6 oz baking semi-sweet chocolate, chopped
• 3/4 cup heavy cream

1. Heat the oven to 350F. Grease a 15 cup bundt baking pan. Set aside.
2. In a large bowl, add butter and sugar. With the paddle attachment on, cream until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Beat in the vanilla extract.
5. In a separate bowl, whisk together the dry ingredients- all-purpose flour, baking cocoa, baking soda, baking powder and salt.
6. Gradually add to creamed mixture alternately with milk, beating well after each addition.
7. Pour the cake batter into the prepared pan and bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
8. Cool for 10 minutes before removing from pan to wire rack to cool completely.
9. To make the ganache, add the chocolate and heavy cream to a heatproof bowl. Microwave in 15 seconds intervals, stirring every time it stops until the chocolate is melted and the ganache is smooth and silky.
10. Cool the ganache for 5-10 minutes at room temperature before pouring over the cake.
11. Finish with sprinkles.
12. Slice the cake, once the ganache is set.

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