today we are celebrating the release of tessa huff's new book layered & because monday's always deserve some form of cake! she is the baking genius behind the blog style sweet CA where you will find some of the prettiest cakes on the internet. her new book is full of unique cake recipes as well as step by step instructions on frosting & decorating cakes. it even has a bonus three tier cake chapter which couldn't be more helpful for me because i am making my first ever wedding cake in may! anyways, this london fog cake recipe comes straight from tessa's book & it was perfect. i love london fogs so when i saw a cake version that infused earl grey tea, how could i not make it? check out layered here which gets released tomorrow!!!!
ingredients
for the chocolate cake
- 2 1/2 cups all purpose flour
- 1 cup unsweetened cocoa powder
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup + 2 tablespoons oil
- 2 cups granulated sugar
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 1/2 cups whole milk
- 1 cup hot strong-brewed coffee (i substituted strong-brewed earl grey tea)
for the earl grey buttercream
- 2 cups unsalted butter, room temperature
- 1/2 cup loose earl grey tea
- 1/2 cup plus 2 tablespoons large egg whites
- 1 1/4 cup granulated sugar
- 1 teaspoon vanilla bean paste
- 1/2 cup salted caramel sauce, for drizzling
directions
for the chocolate cake
- preheat the oven to 350 degrees. grease & flour three 8-inch cake pans, set aside.
- sift together the flour, cocoa powder, baking powder, baking soda & salt.
- in the bowl of a stand mixer with the paddle attachment, beat together the oil & sugar on medium speed for 2 minutes. add the eggs, egg yolk, vanilla extract & almond extract.
- turn the mixer to low & slowly add the flour mixture, alternating with the milk.
- scrape down the bowl then add the hot coffee while mixing on low speed. mix until just combined.
- evenly divide the batter among the prepared pans. bake for 23 to 25 minutes, or until a toothpick inserted into the centre of the cake comes out clean. let cool before removing the cake from the pans.
for the earl grey buttercream
- place 1 cup of the butter in a saucepan with the loose tea. heat over medium heat until the butter melts, then reduce to low heat & simmer for 5 minutes. remove from heat & let steep for 5 minutes. strain the butter & refrigerate until it reaches the consistency of room temperature butter.
- place the egg whites & sugar in the bowl of a stand mixer. whisk them together by hand to combine. fill a medium saucepan with a few inches of water & place it over medium-high heat. place the mixer bowl on top of the saucepan to create a double boiler. the bottom of the bowl should not be touching the water. whisking intermittently, heat the egg mixture until it reaches 160 degrees f. place the mixer bowl back on the stand mixer.
- with the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes, until it holds medium stiff peaks. when done, the outside of the mixer bowl should return to room temperature. stop the mixer & swap out the whisk attachment for the paddle attachment.
- with the mixer on low speed, add the vanilla, tea infused butter & regular butter one tablespoon at a time. once fully incorporated, turn the mixer to medium-high & beat until the buttercream is silky smooth, 3 to 5 minutes.
for assembly
- once the cakes have completely cooled, level them & choose which layer will be at the bottom. place it on a cake plate or serving dish & spread on 1/2 cup of the buttercream with an offset spatula. top with the next layer & repeat.
- frost the outside of the cake as desired & refrigerate for 15 to 20 minutes before drizzling with the salted caramel sauce.
