Imagine a dessert that marries the rich, decadent world of chocolate with the sophisticated elegance of Earl Grey tea - a culinary masterpiece that transforms an ordinary cake into an extraordinary sensory experience. This Chocolate and Earl Grey London Fog Layer Cake is not just a dessert; it's a journey through layers of complex flavors that will transport your taste buds to the charming streets of London, where tradition meets innovation in the most delectable way possible.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: British
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot brewed Earl Grey tea
- For frosting: 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine dry ingredients thoroughly.
- In a separate bowl, brew hot Earl Grey tea and let it cool slightly. In another large bowl, whisk together sugar, buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Slowly pour in the warm Earl Grey tea, mixing until the batter is smooth and well-incorporated.
- Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cakes should spring back when lightly touched.
- Remove from oven and let the cakes cool in the pans for 10 minutes. Then turn out onto a wire rack to cool completely.
- For the frosting, beat softened butter in a large mixer bowl until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract. Beat until light and fluffy.
- Once cakes are completely cool, place one layer on a serving plate. Spread a thick layer of frosting on top. Carefully place the second cake layer on top.
- Frost the entire cake with the remaining buttercream, creating smooth sides and a decorative top. Optional: Garnish with Earl Grey tea leaves or chocolate shavings.
- Refrigerate for at least 30 minutes before serving to allow frosting to set. Slice and serve at room temperature.
Tips
- Tea Temperature Matters: When adding the Earl Grey tea, ensure it's warm but not boiling hot to prevent curdling of other ingredients.
- Sifting is Key: Always sift your dry ingredients to prevent lumps and ensure a smooth, even cake texture.
- Room Temperature Ingredients: Allow eggs, buttermilk, and butter to come to room temperature for better integration and a more consistent batter.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and prevent a tough texture.
- Cooling is Crucial: Let the cakes cool completely before frosting to prevent the buttercream from melting.
- Frosting Technique: For a professional look, use a bench scraper or offset spatula to create smooth, even frosting sides.
- Make Ahead: This cake actually tastes better the next day, as the flavors have time to meld and intensify.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 62g
Protein: 5g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 75mg
