Chocolate Cake with Tea-infused Ganache

Preparation

• Cake

  • With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter an 8-inch (20 cm) square baking dish.
  • In a bowl, combine the flour, baking powder, baking soda, and salt.
  • In another bowl, combine the brown sugar, oil, cocoa powder, and vanilla with an electric mixer. Add the eggs, one at a time, and beat until the mixture is smooth. At low speed, add the dry ingredients alternating with the milk. Pour the batter into the prepared pan.
  • Bake for 40 minutes or until a toothpick inserted in the centre of the cake comes out clean. Cool completely in the pan.

• Tea-infused Ganache

  • Place the chocolate in a bowl.
  • In a small saucepan, bring the cream and corn syrup to a boil. Remove the pan from the heat and add the tea leaves. Cover and let steep for 5 minutes. Strain through a sieve over the chocolate and let stand for 2 minutes without stirring. Compost the tea leaves.
  • Whisk until the ganache is smooth. Mix in the butter. Let cool and spread over the cooled cake in the pan.