It's moist, has just the right amount of density thanks to the sour cream, it's lightly perfumed with Early Grey, it's chocolate-y, but no so much that it's too rich for an afternoon tea. And you don't have to love Early Grey to like this cake, but it helps. The texture itself is worth every bite.
- Heat oven to 350 degrees F and grease an 8-cup (or more) bundt pan.
- Brew the tea in the hot water for 5 minutes. Remove tea bags (or strain the leaves) and set aside to cool.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Add the eggs one at a time, blending well after each addition.
- Blend in the melted chocolate. Beat in the dry ingredients on low speed until almost combined, then alternately add the tea and sour cream until combined. Pour into prepared pan.
- Bake for 40-50 minutes, or until a skewer inserted into the middle of the cake comes out with just a few crumbs attached. Remove from oven and let stand for 10 minutes. Turn out of the pan and onto a cooling rack to cool completely. Dust with confectioners' sugar before serving.