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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