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Moroccan Min’Tea Chocolate Bundt Cake Recipe

by Numi Tea'm

Come armed with this decadent and unique holiday cake that is sure to charm any tea-loving hostess.

 

Cake Ingredients:

8 Numi Organic Moroccan Mint Tea Bags

1 C Water

½ C Organic Valley Unsalted Butter (softened)

3 oz. Alter Eco Deep Dark Blackout Organic Chocolate Bar

2 C Wholesome Sweetener Organic Cane Sugar

2 Organic Valley Eggs (Separated)

1 ¼ C Organic Valley Sour Cream

1 ½ tsp Organic 365 Baking Soda

2 C Organic King Arthur All Purpose Flour

1 tsp Organic 365 Baking Powder

Cake Directions:

  • Preheat Oven to 350F (175 degrees C)
  • Grease and flour a bundt pan.
  • Bring water to a boil. Steep 8 Numi Moroccan Mint Tea Bags in the water for 5 minutes. Squeeze tea bags into cup and discard.
  • Combine butter and chocolate in large mixing bowl. Pour hot tea over butter and chocolate and whisk until melted.
  • Beat in sugar and egg yolks using an electric mixer.
  • Mix sour cream and baking soda together in a separate bowl. Add to the batter mixing well.
  • Mix in flour and baking powder.
  • Beat egg whites in glass or metal bowl until stiff peaks form. Fold egg whites into batter. Pour batter into prepared pan.
  • Bake in preheated oven until toothpick inserted into the center comes out clean (about 50 minutes).
  • Cool in pan for 15 minutes and invert onto a plate.
  • Let cool completely (40 minutes).
  • Make galze while the cake id cooling. Melt Chocolate chips and butter together in small saucepan over low heat.
    Stir in half and half until blended.
  • Remove from heat, stir in powdered sugar and peppermint extract. Drizzle glaze over cake.

Glaze Ingredients:

½ C 365 Semi Sweet Mini Chocolate Chips

1 TBLS Organic Valley Unsalted Butter

2 TBLS Organic Valley Half and Half (or more as needed)

½ C 365 Organic Powdered Sugar

¼ tsp Simply Organic Peppermint Extract

Glaze Directions:

Melt chocolate chips and butter in a small saucepan on low heat.

Slowly blend in half and half.

Whisk in powdered sugar and peppermint extract until smooth.

Drizzle on cooled cake.

 

Garnish Ingredients:

Organic Fresh Mint Leaves

3 oz. Alter Eco Deep Dark Blackout Organic Chocolate Bar

4.7oz Dark Chocolate Mint Bark Thins

Garnish Ingredients:

Organic Fresh Mint Leaves

3 oz. Alter Eco Deep Dark Blackout Organic Chocolate Bar

Garnish Directions:

  • Pull individual whole mint leaves from bunch and lay flat on parchment papered baking sheet.
  • Cut chocolate bar into small pieces and melt in small saucepan on low heat.
  • Dip front side of mint leaf (at center point of leaf) into melted chocolate and drag toward you to cover leaf;  lifting up and out of the sauce pan.
  • Turn leaf over and repeat on backside of the leaf. Place dipped leaf on parchment paper and repeat.
  • Place baking sheet into freezer for 20 minutes and serve on cake slices.

—Maria Emmer-Aanes, Senior Vice President of Marketing, Numi Organic Tea

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