London Fog Cake - My Recipes for You

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Wednesday, July 3, 2019

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

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