I recently picked up the Layered cookbook by Tessa Huff. First, I’m going to say that this book is awesome. Quite a few incredible easy desserts in there. But her London Fog cake really stood out. I’m a huge fan of Earl Grey tea so we gave this a whirl. I’ll say it was pretty delicious.
For me the most unforgettable flavors are those that are both familiar, yet somehow new. The sweet vanilla infused Earl Grey tea latte is a classic for any coffee lover, but it’s London Fog twist makes this cake extra special. A bergamont orange flavor gives the buttercream an almost tangy undertone of citrus that goes so well with vanilla bean and black tea leaves. If you are an Earl Grey fan, this London Fog cake is a must!
What I ended up wanting from Tessa’s recipe was just a bit more Earl Grey flavor, so we made a few adaptations to her Swiss Meringue buttercream recipe and ended with this recipe. We used our standard chocolate cake recipe for the cake layers. This makes two delicious chocolate layers. If you want more layers of cake go ahead and double the recipe, or 1.5 times it to give you three layers. We went with three, but two would easily work for this London Fog Cake and your buttercream will just be a bit thicker since you have one less layer to cover.
Now when you think chocolate cake, what is the first thing that comes to mind? For many people, it’s no doubt a delicious and moist cake topped with a decadent sauce or frosting.
The best part of this caramel topping recipe is how easy it is to make. You just boil the sugar down until browned, then add the dairy while stirring continuously. After cooking for a few minutes more, add butter and vanilla. It takes about 15 minutes from start to finish. We then topped the cake with this caramel sauce – which tastes amazing without but really tasty with…it just depends on your motivation and love of caramel. Personally I love adding a generous drizzle of this to my vanilla bean ice cream or even sprinkling over apple cobbler.
- 3/4 cup sugar
- 2 tbsp light corn syrup
- 2 tbsp water
- 1/2 cup heavy cream at room temperature
- 1 tbsp unsalted butter
- 1 1/2 teaspoon vanilla
Place sugar, corn syrup and 2 tbsp water in a medium saucepan. Heat over high heat, slowly swirling the pan until it turns a golden amber color, about 10 minutes. Once you have the right color, remove from heat and slowly whisk in the cream. (Be careful it will foam up and splash, so stand clear) Add the butter and continue to stir until melted. Add the vanilla and pour into a heat proof container until it cools.
Chocolate Cake with Earl Grey Buttercream
- 297 grams AP Flour
- 425 grams sugar
- 65 grams cocoa powder
- 11 grams salt
- 12 grams baking soda
- 45 grams cultured buttermilk powder
- 170 grams vegetable oil
- 525 grams water
- 80 grams eggs
Earl Grey Buttercream
- 2 cups 450 grams unsalted butter at room temperature
- 1/4 cup 25 grams Earl Grey tea
- 1/2 cup plus 2 Tablespoons (160 ml egg whites)
- 1 1/4 cups 250 grams sugar
- 1 Tbsp vanilla
- Preheat oven to 350°F.
- Spray two 8” round cake pans with cooking spray.
- Sift flour, sugar, cocoa powder, salt, baking soda and buttermilk powder into mixing bowl of stand mixer.
- With paddle attachment mix on low speed to combine.
- Add oil, water, eggs, one at a time and continue mixing until blended together.
- Pour into pans and bake for 30 – 35 minutes or until cake springs back when lightly touched or toothpick inserted into center comes out clean.
- Remove from oven and let cool in pan for 15 minutes.
- Remove from pan and cool on wire rack.
Earl Grey Buttercream
- Place one cup of the butter in a saucepan with the loose tea. Heat until the butter melts, then reduce heat to low and simmer for 5 minutes.
- Remove from heat and let steep for 5 minutes more.
- Strain the butter and then refrigerate it until it cools to the consistency of softened butter. About 30 minutes.
- Place the egg whites and sugar in the bowl of a stand mixer and whisk by hand to combine.
- Fill a saucepan with a few inches of water and place it over medium heat. Place the mixer bowl on top of the saucepan to create a double boiler. Whisk intermittently, and heat the egg mixture until it reaches 160 F.
- Place the mixer bowl back onto the stand mixer.
- With the whisk attachment beat the egg mixture for 10 minutes, until it holds medium stiff peaks.
- Stop the mixture and change to the paddle attachment.
- With mixture on low speed, add the vanilla, tea infused butter, and remaining one cup of butter, a tablespoon at a time.
- Once all incorporated, mix until the buttercream is silky smooth, about 5 minutes.
- Spread buttercream between layers and lightly on top and sides of cake.
- Refrigerate until set, about 30 minutes.
- Pour caramel drizzle onto cake.
Recipe Source: SerenaLissy.com
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