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Piece of London Fog Cake

Chocolate Cake with Earl Grey Buttercream

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Ingredients

Cake

  • 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

Instructions

Cake

  • 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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