2 Earl Grey tea bags
OR
2 tablespoons loose Earl Grey tea
1 cup hot water
1 cup softened butter
3 eggs
2 cups sugar
4 ounces unsweetened chocolate, melted and cooled
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vanilla yogurt
1 teaspoon vanilla extract

Heat oven to 350°F. Coat Bundt pan with cooking spray. Brew tea in water 3-5 minutes. Remove tea bags or strain leaves and set brewed tea aside. Beat together butter, eggs and sugar till fluffy. Blend in chocolate. Beat in flour, baking soda, baking powder, salt, yogurt, vanilla and brewed tea. Pour into prepared pan. Bake 1 hour till toothpick inserted in center comes out with a few crumbs attached. Let cool in pan 5 minutes. Turn out onto rack and cool completely. Dust with powdered sugar.