Ease of Preparation: Easy
Preparation Time: 15 minutes
Cook Time: 45 minutes
Yield: 1 – 9 inch bundt pan
1 1/2 cups all purpose flour
1 cup cake flour
1 ½ cups sugar
1 tsp edible organic green tea leaves (ground)
8 ozs unsweetened chocolate finely chopped
1 tsp salt
2 tsp baking powder
1 tsp baking soda
1 cup unsalted butter (I can’t believe it’s not butter)
1 cup brewed coffee
2 tsp vanilla extract
6 Tbsp unsalted butter cut into pieces
6 Tbsp packed brown sugar
2 tsp instant espresso powder
1 tsp ground edible organic green tea leaves
6 Tbsp whipping cream
1 ½ cups powdered sugar (sifted)
2 Tbsp bourbon
Preheat 350 degrees F
Sift together both flours, salt, baking powder, baking soda and ground edible organic green tea leaves.
Cut butter into small pieces and chop chocolate finely. Place butter, chocolate and brewed coffee in heavy sauce pan. Stir over low heat to melt chocolate and butter. Remove from heat whisk in sugar and ground edible organic green tea leaves until smooth. Using electric mixer, beat eggs and vanilla, gradually beat in chocolate mixture. Add flour mixture and stir just until blended. Pour batter into lightly greased Bundt pan; slightly tap the pan on the counter to smooth top. Bake for about 45 minutes or until a tester inserted in center comes out clean and cake starts to pull away from sides of pan. Cool in pan about 15 minutes then invert cake onto wire rack and allow to cool completely.
This glaze can be prepared 2 days ahead.
Stir butter, brown sugar, espresso and ground edible organic green tea leaves in a small sauce pan heat until butter melts. Using wire whisk stir in cream and simmer 1 minute. Remove from heat. Gradually add powdered sugar, whisking until smooth and add bourbon. Cool slightly. Place a baking pan lined with baking sheet. Slowly drizzle the glaze over the cake, allowing glaze to run down sides of cake. Let stand for 30 minutes.
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