Becky got herself a big girl job and she’s moving away. tears. we’re all gonna miss this little lady, so we had a big old send off dinner and this cake. fudgy chocolate cake, earl grey buttercream icing and it’s topped with salted caramel sauce. amazing.
the process however, is a little lengthy, but worth it! so don’t let it intimidate you. and the caramel sauce… a bit runnier than i’d like. but it did the trick, i’ll attempt to rework that eventually.
for the cake.
2-1/2 c cake flour
1 c special dark cocoa powder
2-1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 canola oil
2 c granulated sugar
2 large eggs
1 egg yolk
2 tsp vanilla extract
1/2 tsp almond extract
1-1/2 c whole milk
1 c strong brewed coffee (cooled)
for the icing.
2 c butter
1/4 c loose lavender earl grey tea
1-1/4 powdered sugar
1-1/2 tsp vanilla extract
for the salted caramel sauce.
3/4 c granulated sugar
2 tbsp light corn syrup
2 tbsp water
1/2 c heavy cream
2 tablespoons unsalted butter, diced
1 tsp himalayan sea salt
1 tsp vanilla extract
for the caramel sauce.
(i’d recommend doing this step first. the sauce needs time to cool).
in a heavy bottomed sauce pan, combine sugar, corn syrup and water.
over high heat, occasionally swirl the pan, until it turns a boil rapidly before darkening in color. watch it though it gets dark very quickly. remove from the heat once the perfect hue is reached and the bubbles start to subside. add the butter and stir, but be careful! it’s going to sputter. slowly whisk in the heavy cream. add salt.
pour caramel sauce in a glass jar, or heat safe bowl and refrigerate for about an hour.
for the cake.
preheat over to 350 degrees. grease and flour three 8-inch cakes pans and set aside.
whisk together the flour, cocoa powder, baking powder, baking soda, and salt and set aside.
using a stand mixer, with the paddle attachment beat together the oil and sugar on medium speed for 2 minutes.
with the mixer on, add the eggs, egg yolks, vanilla, and almond extract. stop the mixer to scrape down sides of the bowl.
turn the mixer on low and add the flour mixture in small batches, alternating with the milk. scrape down the bowl as needed.
with the mixer on low, gently pour in the coffee. mix on until combined, don’t go overboard, it’ll make for a tough, dense cake.
divide the batter evenly among the prepared cake pans. bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. let them cool 30 minutes before removing the cakes from their pans.
for the icing.
heat butter and loose tea over medium heat until butter melts, reduce the heat to low and simmer for a few minutes. remove from the heat and let the tea steep for 15 minutes (or more for stronger flavor). strain the butter through a fine mesh sieve refrigerate it resembles softened butter, about 30 minutes. tiny bits of tea will remain in the butter, but that’s okay.
using a stand mixer, with the whisk attachment, add vanilla to the tea butter. in half cup increments, add powdered sugar and whip until light and fluffy.
place one of the three cakes on a cake plate or pretty dish. using a spatula, spread about 1/2 c of icing, top with the next cake layer and repeat. i like to put a little extra on the very top. let set in the fridge for about 15 minutes. pour caramel sauce over the top just before serving.