Chocolate-Glazed Tea Cakes Recipe

This Chocolate-Glazed Tea Cakes Recipe is a tender and elegant recipe, which is made with melted butter and semisweet chocolate. It’s a beautiful individual dessert, ready in about 1 hour 10 minutes.

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Chocolate-Glazed Tea Cakes Ingredients

A simple, elegant combination for a beautiful individual dessert.

For the Tea Cakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 2 large eggs, room temperature
• 2/3 cup sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 2 teaspoons pure vanilla extract
• 1/2 cup milk

For the Chocolate Glaze:

• 12 ounces semisweet chocolate, finely chopped
• 1 cup heavy cream
• 1/4 cup water
• 3 tablespoons corn syrup

For Decorating (Optional):

• Fresh raspberries
• Colorful candies or sprinkles

How To Make Chocolate-Glazed Tea Cakes

A step-by-step guide to these beautiful, petite glazed cakes.

1. Prep and Make Cake Batter: Preheat the oven to 350°F. Line a 6-cup jumbo muffin tin with paper liners. Whisk the flour, baking powder, and salt together in a medium bowl. In a separate bowl, beat the eggs and sugar with an electric mixer until light and foamy.
2. Combine Wet Ingredients: While beating the egg mixture, gradually pour in the melted butter and vanilla extract.
3. Finish the Batter: Reduce the mixer speed to low. Add half of the dry ingredients, then add all the milk, and finally the rest of the dry ingredients. Mix just until combined.
4. Bake the Cakes: Divide the batter evenly among the 6 jumbo liners. Bake for about 30 minutes, until the cakes are golden and a tester inserted into the center comes out clean.
5. Cool and Trim: Let the cakes cool in the tin for 10 minutes, then remove them to a wire rack to cool completely. Once cool, use a serrated knife to slice the domed top off each cake to create a completely flat surface. Peel off the paper liners.
6. Make the Chocolate Glaze: Place the finely chopped chocolate in a medium heatproof bowl. In a small saucepan, bring the cream, water, and corn syrup to a simmer. Pour the hot cream mixture over the chocolate and let it sit for 5 minutes without stirring.
7. Glaze the Cakes: After 5 minutes, gently whisk the chocolate mixture until it is completely smooth and glossy. Place the trimmed cakes upside down on the wire rack (so the flat, cut side is on the bottom and the smooth bottom is now the top). While the glaze is still warm and pourable, spoon a generous amount over each cake, allowing it to completely cover the top and drip down the sides.
8. Set and Decorate: Let the glaze set for about an hour at room temperature, or place the cakes in the freezer for about 15 minutes to set it quickly. Decorate with fresh raspberries or candies before the glaze is fully hardened.

Recipe Tips

• Why trim the tops? Trimming the dome creates a stable base so the cake sits flat. Turning them upside down gives you a perfectly smooth surface to glaze, making them look like professional petit fours rather than just muffins.
• Why use corn syrup in the glaze? The corn syrup prevents the chocolate from becoming dull. It ensures the glaze dries with a beautiful, professional-looking shine.
• Can I use a standard muffin tin? Yes. This batter will make about 12 standard-sized cupcakes. The baking time will be shorter, around 18-22 minutes.
• How to get a smooth glaze: Do not whisk the glaze vigorously, or you will create air bubbles. Stir gently in the center until the emulsion forms. If the glaze thickens too much while you are working, you can gently warm it over a pot of simmering water.

What To Serve With Chocolate-Glazed Tea Cakes

These elegant cakes are perfect for a tea party, bridal shower, or sophisticated dessert course.

• A cup of Earl Grey or English Breakfast tea
• A glass of Prosecco or Champagne
• Fresh berries on the side

How To Store Chocolate-Glazed Tea Cakes

• Room Temperature: These cakes can be stored in an airtight container at cool room temperature for up to 2 days.
• Refrigerate: If it is warm in your kitchen, store them in the refrigerator to keep the glaze firm. Bring to room temperature before serving for the best texture.

Chocolate-Glazed Tea Cakes Nutrition Facts

(Per cake, assuming 6 jumbo cakes)

• Calories: ~680 kcal
• Total Fat: 45g
• Saturated Fat: 28g
• Cholesterol: 145mg
• Sodium: 180mg
• Total Carbohydrate: 68g
• Dietary Fiber: 4g
• Sugars: 48g
• Protein: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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