The teapigs Project : chocolatea cake *

I have been so looking forward to trying this recipe, and sharing it with you all!! :) 

When I first received my samples from teapigs my mind instantly shot to chocolate. After all, there is no better combination than tea and chocolate; so it seemed only natural to go through my Nigella Lawson cookbook collection for inspiration. I will do a more 'diet-friendly' chocolate and tea combination but given the saint-like offering of my cupcakes, this time was going to be a full on splurge. It makes for a less stressful baking experience too! 

After a couple of days of flipping back and forth between two recipes, I settled on 'Dense Chocolate Loaf Cake' from How to be a Domestic Goddess, on page 166. True to form, this recipe is very simple and easy to do. It's actually rather therapeutic! I really enjoyed making this cake and I hope you will too! :) 

  • 225g soft unsalted butter
  • 200g plain flour
  • 375g dark muscovado sugar
  • 2 large eggs, beaten
  • 100g best quality dark chocolate, melted
  • 1 tsp vanilla extract
  • 1 tsp bicarbonate of soda
  • 250ml boiling water
  • 1 everyday brew teapigs teabag
  • 23 x 13 x 7cm loaf tin
I really, really recommend using Stork butter. I always get the best results with this product. As with my last baking recipe, use McDougalls flour and the best eggs you can find. Green and Blacks chocolate is perfect for this recipe, just make sure you use the 70% dark chocolate!

Get your jug and cover your teapigs teabag with boiling water. Leave this to infuse for at least 15-20 minutes. Preheat your oven to 190 degrees or gas mark 5. Line your loaf tin with baking paper. This is very important as the cake is on the damp side, you won't be able to get it out otherwise!

To make life easier for yourself, weigh out all your ingredients and have them ready in separate bowls. This way you can see easier what step is coming next and you can clear your workspace of packets and annoying clutter.

Cream together your butter and sugar. I used an electric whisk but according to Nigella you can use a wooden spoon if you so wish. Then add the eggs and vanilla, making sure to beat it in well. Don't worry if it feels a bit grainy, I promise it'll smooth out soon!

Melt your chocolate either over a saucepan or in the microwave. Once it has cooled down enough to be lukewarm, fold this into the mixture with a wooden spoon. Be careful not to over-work it.

Go back to your tea, remove the teabag and squeeze whatever remaining flavour you can from it. The recipe calls for boiling water, so give your very strong tea a minute or so in the microwave to get it as hot as you can. You might lose some water volume to evaporation and the teabag so be sure to top it up if you need to.

Add the flour and tea alternately, using a tablespoon, and folding in with your wooden spoon. I found this process to be very calming!! You will be left with a rather liquid looking batter, so don't panic! Remember, this is a damp cake.

Pour your cake mixture into the loaf tin, or use a ladle if you're very messy like me! I had no idea how big my loaf tin was, but soon discovered it was vastly too small, so I fished out another sponge tin and used that to take up the remaining mixture.

Bake for 30 minutes at the pre-heated temperature, before lowering it to 170 degrees or gas mark 3 for 15 minutes. Your cake will be springy in the middle, and a cake tester will not come out clean.

Leave your cake(s) to cool in their tin(s) on a cooling rack before removing them. Nigella recommends leaving them overnight as they will improve much in the same way gingerbread does. But I am not that patient! Your cake may sink in the middle, but don't worry about it.

You can decorate your cake any way you like! But be wary of adding additional flavourings to this cake. It is very dense and has a strong flavour to it. I used a small amount of icing sugar for one cake and decided to play with edible lustre I picked up from Sainsburys on the other!

I must say, I am very pleased with how these turned out! They taste amazing and I am so happy the addition of tea worked with the recipe. Please give it a go!! As you can see, I sided more with a dessert-type presentation rather than having a slice with a mug of tea, but that is purely my feelings towards this dense cake! It is so, so rich it just isn't how I roll when it comes to a snack. It's super yummy though!!! :)

You can find the wonderful people at teapigs on Facebook and Twitter. They also have a newsletter so you can keep up-to-date with all things teapig and grab yourself a cheeky discount. You can sign up right *here* at the end of the page in the lower right corner!


You can use the discount code 'BLOGGERS12' at the checkout to get an awesome 15% off at teapigs online shop!! This discount does not apply to 80g matcha tins, gifts and items that are already discounted.

Until next time! <3


  1. Wow, now that looks AMAZING. Great idea! I would never think to use tea within a cake recipe.

    Lyndsay xx

    P.s - come and enter my sunshine giveaway over at :) xx

    1. Thank you so much! I'm quite proud of my presentation for this one... Haha! It's a very unique flavour but really good! This might become my new signature dish ;) heh xx


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