London Fog Cake
Wednesday, July 3, 2019
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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
- 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
- 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
- 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).
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside .
- 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.
- For full instructions : www.abeautifulplate.com