Earl Grey Chocolate Cakes + Lavender Ganache v.2

Yesterday I made a cake for my friend's birthday and my true love said, without equivocation, that the cake was too dry and the ganache was too hard. That was a marked improvement on his culinary constructive criticism; it only took him 12 minutes to break that one to me...it took him almost twelve years to tell me that the doesn't like my pesto.

So, I dried my tears (not really! those who know me, know that I'm not that sensitive), tied on my apron and gave it a second go. I made a cake and a batch of mini cupcakes. More fat, more air, less heat. I think I have redeemed myself.

Apologies to the birthday girl and my friends who gulped down the dry, hard cake yesterday with smiles on their faces! I love you all, but will give you the redone version soon.

2 C chipped unsweetened dark chocolate
1/2 C (1 stick) butter
2/3 C organic buttermilk
1-1/2 C organic brown sugar, packed
2 t date liqueur
2 eggs, separated
1 C organic sour cream
2 C white whole wheat flour
1 t baking powder
6 earl grey tea bags, opened

Preheat the oven to 350 degrees. Line the mini-muffin pan with paper liners.

Place chocolate, butter, and buttermilk in a saucepan. Stir over low heat until smooth. Remove from heat and stir in loose earl grey tea, sugar, and date liqueur.

Beat in the egg yolks and sour cream in a large mixing bowl. Stir in the chocolate mixture. Beat with a hand mixer to aerate.

Sift in the flour and baking powder, folding in until just moistened.

Whisk the egg whites until stiff peaks form. Fold the egg whites into the chocolate batter.

Scrape the batter into liners and bake for 30 minutes or until firm to the touch. Cool in the pan for 15 minutes, then cool completely on a wire rack.

Top with a dollop of lavender ganache.

All set: cupcakes for the kitty cats. I'm bringing this batch to our friends' performance in "The Aristocats" this afternoon!

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