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Black Tea Chocolate Cake with Warm Chocolate Frosting Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings 12

Ingredients
  

For the cake:

  • 1 cup brewed strong black tea hot
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup neutral oil vegetable or canola
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

For the warm frosting:

  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup milk
  • 1/4 cup butter or dairy-free alternative
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C) and grease an 8x8-inch baking pan.
  • In a large bowl, whisk the hot tea and cocoa powder until smooth. Let cool slightly.
  • Add oil, eggs, sugar, and vanilla. Whisk until fully combined.
  • Stir in flour, baking soda, and salt until just combined.
  • Pour batter into prepared pan and bake for 28–32 minutes, or until a toothpick comes out clean.
  • While cake is cooling slightly, make the frosting: in a saucepan, heat cocoa powder, milk, and butter over medium heat until just bubbling.
  • Remove from heat and whisk in powdered sugar and vanilla until smooth.
  • Pour warm frosting over still-warm cake and spread evenly.
  • Let set for 15 minutes before slicing.

Notes

  • Use strong tea—don’t skimp on steep time.
  • Let the cocoa fully dissolve in the tea before adding other ingredients.
  • Use Dutch-process cocoa for a darker, richer flavor.
  • Add a pinch of cinnamon or espresso powder for a twist.