Peppermint chocolate cake

Yield: 8 Servings

Measure Ingredient
6 Peppermint tea bags
1 cup Water
3 ounces Unsweetened chocolate
½ cup Butter; salted
2 cups Sugar
2 Eggs; separated
1 teaspoon Baking soda
½ cup Plain yogurt
2 cups Flour
1 teaspoon Baking powder

Boil water in a small saucepan and add peppermint tea bags. Remove from heat and let steep for 5 minutes. Remove tea bags, squeezing excess liquid into the pan. Return the tea to a boil.

Place the chocolate and butter in a large bowl. Pour peppermint tea over the top. Whisk until melted. Stir in sugar and egg yolks.

In a separate bowl, mix baking soda and yogurt. Add to the chocolate and butter batter, and mix well. Sift flour and baking powder into the batter, and mix well.

In another separate bowl, whip egg whites until stiff, then fold them into the batter. Pour into 2 greased and floured 8-inch round pans or one 9x13 inch pan. Bake at 350'F for 40-50 minutes. Remove and sprinkle with powdered sugar.

Source: "Cooking with Tea" by Jennifer & Mo Siegel (reprinted on Celestial Seasonings Tea box)

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