Good morning tout le monde! I hope this post finds you all doing well and gearing up for the Thanksgiving holiday (here in the States). For those of you outside the United States.. gear up for those millions of turkey, stuffing, and mashed potato photos in your Facebook feed, Instagram feed, and Twitter. You know they are coming!
Today, I have an original Earl Grey Chocolate Chip mini bundt cake with Grand Marnier recipe for you. I love the butter crisp exterior on these bundts. The center is light and bursting with mini ghiradelli chocolate chips, orange peel, ground Fortnum & Mason Earl Grey tea, vanilla, and Grand Marnier. The Grand Marnier boosts the orange and the vanilla in this recipe. This is the second time I’ve made this in a week. The first time, I used normal sized chips which my baker bestie decided was not the best route. Yes, she’s the baker.. I’m the savory cook. It’s also very important to bak-klene the living daylights out of the mini bundt form in order to get the bundts out perfectly. Bak-klene is a god send and will save you time and time again. I also pop these in the microwave for about 15 seconds on high to give the chocolate chips the warm gooey right out of the oven feel. It’s great with a spot of tea.. perhaps Earl Grey even. You know me so well!
Let’s get down to business as I’ve got tons of studying to do for finals. I didn’t want to disappoint an Instagram friend by delaying this post any longer than necessary, either. This one’s for you Terri! Thanks for the follow as well.
Earl Grey Chocolate Chip Mini Bundt with Grand Marnier
This will work for a 10 inch bundt pan, miniature bundts, or cupcake/muffin wrappers
- 2 Cups of Flour
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 2 Sticks of Butter (1 Cup) at room temperature
- 1 1/2 Cups of Sugar
- 3 eggs
- 2 Teaspoons of Vanilla Extract
- 1 Teaspoon Ground Orange Peel
- 1 Teaspoon of Grand Marnier
- 1 heaping Tablespoon loose leaf Earl Grey Tea
- 1/4 Cup of Heavy Cream
- 1 1/4 cup mini chocolate chips
Preheat oven to 350 Degrees F. Bak-klene the daylights out of pan of your choice (or line muffin pan with cupcake liners). You can go the butter and flour route here if you wish but Bak-Klene is foolproof.
Using your coffee bean grinder, whiz up the heaping tablespoon of loose leaf Earl Grey tea. I used Fortnum and Mason here. It really is the best of the best.
In a small bowl combine flour, baking powder, salt, dried orange peel, whizzed up Earl Grey tea. Set aside.
Using your stand mixer with the whisk attachment cream your room temperature butter and sugar together until it is well combined. Next, beat in the three eggs, one egg at a time, scraping down the bowl after each addition. Add your vanilla extract, and grand marnier. It’s starting to smell so amazing now, isn’t it?
Take half the flour mixture and blend until just incorporated, follow with the heavy cream, then finish with the last half of the flour mixture. Don’t over mix. Using a spatula incorporate 1 cup of the mini chocolate chips.
Taking your prepared pan (whether it’s the 10 inch bundt, mini bundt, or muffin tin) scoop your batter into the vessel. Scoop only 2/3 full in your mini bundt pan (or muffin tin) to allow for expansion while cooking. Now take the remaining 1/4 cup of mini chocolate chips and sprinkle them over the top. The batter will cook around them giving you better distribution of over all chips to bundt ratio. Trust me on this one.
Now, bake the 10 inch bundt for 55-65 minutes (I’d set a timer for the 45 minute mark to give it a check, always better to be safe than sorry). The cupcakes or bundts take about 20-25 minutes. Always test with a cake tester or toothpick. When it comes out clean, you’re good to go. Let the 10 inch bundt or mini bundt or sit for about 15-20 minutes prior to turning them on to a cooling rack.
I am truly happy with these. I think you will be too! They are great for breakfast, tea time, or dessert. Just remember they do have caffeine in them!