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Prepare tea bags Earl Grey (or 2 tablespoons loose tea).
You need water , hot.
Prepare flour.
Provide baking soda.
Use baking powder.
Prepare salt.
Use butter , unsalted , at room temperature.
Provide eggs.
You need sugar granulated.
You need to prepare chocolate semi-sweet , melted and cooled.
Use sour cream.
Prepare sugar Powdered.

Heat oven to 350 degrees F and grease an 8-cup (or more) bundt pan..
Brew the tea in the hot water for 5 minutes. Remove tea bags (or strain the leaves) and set aside to cool. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt..
In a stand mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Add the eggs one at a time, blending well after each addition..
Blend in the melted chocolate. Beat in the dry ingredients on low speed until almost combined, then alternately add the tea and sour cream until combined. Pour into prepared pan..
Bake for 40-50 minutes, or until a skewer inserted into the middle of the cake comes out with just a few crumbs attached. Remove from oven and let stand for 10 minutes. Turn out of the pan and onto a cooling rack to cool completely. Dust with confectioners' sugar before serving..

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