I've been meaning to make this cake since I first received it in the 2003 issue. My only regret is that I didn't manage to make it sooner. There are a few extra steps involved with making the cake, but -- if you know how to make a cup of tea -- you'll find the extra steps aren't asking too much of you. I only made three substitutions in this recipe: 1) I couldn't find loose darjeeling, so I used bagged tea instead and just assumed that there was about 1Tbsp per bag. Leaving the tea in the bag did eliminate the straining through a sieve step, so that was nice. Just be sure to squeeze all the water out of the tea bags so you get all the tea flavor. 2) I only had Dutch process cocoa, so I had to use that in place of normal cocoa. 3) I used egg beaters and a whole egg instead of the recommended 2 egg whites and a whole egg. I agree with another reviewer that you should definitely NOT skip the hazelnuts. They add far more flavor than you might think. Overall, the cake had excellent texture, the frosting was super-decadent and plentiful, and you could even taste the tea if you ate your slice slowly enough.
Darjeeling-Chocolate Layer Cake
JasonM Posted: 10/07/09
EJD12187 Posted: 01/31/11
This was a very tasty chocolate cake, however I did not get any hint of tea flavor. For the amount of time and work this cake required I would have liked to taste the tea more. I may or may not make it again.
momclarys Posted: 10/02/13
I made this for my son's 11th bday in August. My entire family proclaimed it to be the best chocolate cake I'd ever made. My daughter has now requested it for her birthday tomorrow. This will always be my go-to cake; I have now stocked up on Darjeeling, which can be hit-and-miss in the grocery stores. Yum!