My birthday was last week and Will and Edie were going to bake a cake for me, but honestly I prefer to do it. Not that I don't trust them, it's just I have secretly always wanted to be a baker and I bake whenever the opportunity arises. I had been eyeballing a recipe I saw on Pinterest a few weeks back and since I'm not getting any younger, I decided to bake it.
The recipe (which you can find here) is for a London Fog cake. The description said the inspiration was an Earl Grey Latte. It is made up of chocolate cake with earl grey infused buttercream and topped with salted caramel sauce! I know, right?! I will admit, the original recipe looks to die for, but I was in a bit of a crunch and used an adapted recipe for mine.
The chocolate cake recipe I used came from the back of the Ghirardelli unsweetened cocoa package. I know it's not very creative, but it is the best chocolate cake I have ever put in my mouth! See the recipe below.
Ghirardelli Grand Fudge Cake
- 2 cups all-purpose flour
- 3/4 cup Ghirardelli Unsweetend Cocoa
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, softened
- 1 3/4 cups sugar
- 2 tsp vanilla
- 2 large eggs
- 1 1/3 cups milk
Preheat oven to 350*. Grease and lightly flour two 9" x 1 1/2" round cake pans. In a medium bowl, combine flour, cocoa, baking powder, baking soda, and salt; and set aside. In a large bowl, cream butter and sugar on medium-high speed until light and fluffy, about 4 minutes.
Reduce speed to low and add vanilla and eggs one at a time, scraping bowl after each addition. Alternately, add flour mixture and milk (starting and ending with the flour mixture), while mixing on low speed. Continue to mix until smooth.
Pour into prepared pans. Bake for 30 to 35 minutes or until a cake tester inserted to the center of cake comes out clean.
For the buttercream:
- 2 cups unsalted butter, room temperature
- 1/4 cup loose Earl Grey tea
- 3 - 4 cups confectioner's sugar
- 1 tsp. vanilla paste
- 2-4 Tbs of whole milk or cream
Place 1 cup of the butter in a sauce pan with the loose tea. Heat over medium heat until the butter melts then reduce to low and simmer for 5 minutes. Remove from heat and let the tea steep for another 5 minutes. Strain the butter through a fine mesh sieve over a bowl and refrigerate until soft.
Add tea infused butter and the other 1 cup of softened butter in the bowl of a stand mixer and mix until light and fluffy. Add vanilla and mix. Add confectioner's sugar 1 cup at a time and mix well. If the icing gets too thick, add a few Tablespoons of whole milk or cream until you get the desired consistency.
Ice the cake!
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
Place the sugar, corn syrup, and water in a heavy-bottomed saucepan. Stir to combine. Heat over high heat, occasionally swirling the pan, until it turns a medium golden amber color (about 8 to 10 minutes). The sugar mixture will begin to rapidly boil before slowing down and darkening in color. Remove the saucepan from the heat once the correct color is reached and the bubbles start to subside (the darker the color, the deeper the caramel flavor).
Slowly and carefully whisk in the cream. The mixture will foam up and sputter, so stand clear and keep stirring. Add the butter and continue to stir until melted. Add the salt and vanilla and stir to combine.
Pour the caramel into a heat-safe container and let it cool until it reaches your desired consistency or refrigerate until use. It will thicken as it cools. When ready, pour on cake!
Then comes the fun part....
Let's eat cake!