I have been attempting to make a chocolate earl grey cake using earl grey tea bags and steeping them in water or milk. They were delicious but never had enough of the tea flavor. The solution was an inexpensive bottle of bergamot oil. This cake is so moist, has such a rich chocolate flavor, and just a subtle floral note of earl grey from the bergamot oil.
4 oz semi sweet chocolate
1/2 cup salted butter
3/4 cup sugar
3 large eggs
1 teaspoon bergamot oil
1/2 cup unsweetened cocoa powder
Preheat the oven to 375 degrees F. Grease an 8 inch spring form
pan and line the bottom circle of the pan with a greased sheet of parchment
paper. Melt the chocolate in a glass bowl over simmering water. Stir in the
butter until the butter is completely melted into the chocolate. Remove from the heat and add the
sugar. In a small bowl, whisk together the eggs and bergamot oil. Temper the
eggs by adding a spoonful of the chocolate mixture to the eggs, while
continuously stirring. Add the tempered egg mixture to the chocolate and whisk
together. Sift in the cocoa powder and whisk until combined. Pour the batter
into the spring form pan and bake on a cookie sheet for 20-25 minutes,
depending on your oven. This cake is done when the middle no longer moves when shaking the pan. Let cool and remove the cake from the pan and paper. 
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