London Fog Cake

London Fog Cake from Tessa Huff’s Layered cookbook. Moist, decadent chocolate layer cake filled with earl grey buttercream and topped with homemade salted caramel!

INGREDIENTS

•  butter or nonstick cooking spray, for the pans
•  2 and 1/2 cups (315 grams) all-purpose flour, plus more for the pans
•  1 cup (95 grams) unsweetened non-alkalized cocoa powder
•  2 and 1/2 teaspoon baking powder
•  3/4 teaspoon baking soda
•  1 teaspoon kosher salt
•  1/2 cup + 2 tablespoons (150 ml) grapeseed oil
•  2 cups (400 grams) granulated sugar
•  2 large eggs, room temperature
•  1 large egg yolk, room temperature
•  2 teaspoons pure vanilla extract
•  1/2 teaspoon pure almond extract
•  1 and 1/2 cups whole milk, room temperature
•  1 cup (240 ml) hot, strong-brewed coffee

SALTED CARAMEL SAUCE:

•  3/4 cup  (150 grams) granulated sugar
•  2 tablespoons light corn syrup
•  1/2 cup (120 ml) heavy cream, at room temperature
•  2 tablespoons diced unsalted butter
•  3/4 teaspoon kosher salt
•  1 teaspoon pure vanilla extract

EARL GREY BUTTERCREAM:

•  2 cups (4 sticks/450 grams) unsalted butter, at room temperature
•  1/4 cup (12 grams) loose Earl Grey tea
•  1/2 cup + 2 tablespoons (150 ml) large egg whites
•  1 and 1/4 cup (250 grams) granulated sugar
•  1 and 1/2 teaspoons vanilla bean paste

INSTRUCTIONS FOR THE CAKE:

1. Preheat the oven to 350 F (175 C). Grease and flour three 8-inch (20-cm) cake pans and set aside (*see the note section for tips if you do not own three pans).
2. Sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside .
3. In a bowl of a stand mixer fitted with a paddle attachment, beat together the oil and sugar on medium speed for 2 minutes. With the mixer on, add the eggs, egg yolk, vanilla, and almond extract. Stop the mixer and scrape down the bowl.
4. For full instructions : www.abeautifulplate.com