London Fog Cake. Chocolate cake with Earl Grey buttercream and salted caramel, a recipe from the new cake book Layered by our contributor, Tessa Huff.
Hi everyone! Today’s layer cake recipe is one that is near and dear to my heart. It comes straight from the pages of my new cookbook, “Layered: Baking, Building, and Styling Spectacular Cakes.” After nearly two years in the making, I am so excited to share it here on The Cake Blog.
I’ve been writing about cakes on The Cake Blog for over three years now. Looking back to some of my first posts, you can clearly see how the recipes and photography have evolved. Between your (the readers) feedback and Carrie’s continuous support, I’ve been able to take the concept of layer cakes and turn it into an entire 288-page, hardcover book! As a thank you for all of my time spent here so far, sharing stories about buttercream and flavorful fillings, I am thrilled to be giving you a peak inside “Layered.”
As indicated by the title, the book is all about layer cakes! I’m talking two, three, and more layers of cakes, fillings, and frostings. The sky-high, sugar-clad cake confections of your dreams! If you’ve been reading my posts here for some time, then you know how much I love to combine different flavors and textures within a layer cake, and “Layered” is no different. From flavors like Pink Peppercorn Cherry Cake to Bourbon Butterscotch Cake, there is a recipe for each and every occasion – 60 cakes with over 150 different recipes from fillings to edible garnishes, to be exact!
For the Classic Chocolate Cake:
- 2 ½ cups all purpose flour
- 1 cup unsweetened cocoa powder
- 2 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- ½ cup plus 2 tablespoons grapeseed or canola oil
- 2 cups granulated sugar
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 ½ cups whole milk
- 1 cup hot strong-brewed coffee
For the Earl Grey Buttercream:
- 2 cups unsalted butter, at room temperature
- ¼ cup loose Earl Grey tea
- ½ cup plus 2 tablespoons (150 ml) egg whites, from about 4 to 5 large eggs
- 1 ¼ cups granulated sugar
- 1 ½ teaspoons vanilla bean paste, or seeds from ½ vanilla bean
For the Salted Caramel Sauce:
- ¾ cup granulated sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
- ½ cup heavy cream
- 2 tablespoons unsalted butter, diced
- ¾ teaspoon sea salt, or to taste
- 1 teaspoon vanilla extract
- Preheat over to 350 degrees. Grease and flour three 8-inch cakes pans and set aside.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside.
- In the bowl of a stand mixer fitted with paddle attachment, beat together the oil and sugar on medium speed for 2 minutes. With the mixer on, add the eggs, egg yolks, vanilla, and almond extract. Stop the mixer and scrape down the bowl.
- Turn the mixer to low and add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Stop the mixer and scrape down the bowl. With the mixer on low, stream in the coffee. Mix on medium-low for no more than 30 seconds, or until combined.
- Evenly divide the batter among the prepared pans. Bake for 23 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let them cool on a wire rack fro 10 to 15 minutes before removing the cakes from their pans.
You can find complete recipes of this LONDON FOG CAKE in thecakeblog.com