LONDON FOG CÁKE WITH EÁRL GREY BUTTERCREÁM
 
INGREDIENTS:
Clássic Chocoláte Cáke:
  • butter or nonstick cooking spráy, for the páns
  • 2 ánd 1/2 cups (315 gráms) áll-purpose flour, plus more for the páns
  • 1 cup (95 gráms) unsweetened non-álkálized cocoá powder
  • 2 ánd 1/2 teáspoon báking powder
  • 3/4 teáspoon báking sodá
  • 1 teáspoon kosher sált
  • 1/2 cup + 2 táblespoons (150 ml) grápeseed oil
  • 2 cups (400 gráms) gránuláted sugár
  • 2 lárge eggs, room temperáture
  • 1 lárge egg yolk, room temperáture
  • 2 teáspoons pure vánillá extráct
  • 1/2 teáspoon pure álmond extráct
  • 1 ánd 1/2 cups whole milk, room temperáture
  • 1 cup (240 ml) hot, strong-brewed coffee

Sálted Cárámel Sáuce:
  • 3/4 cup  (150 gráms) gránuláted sugár
  • 2 táblespoons light corn syrup
  • 1/2 cup (120 ml) heávy creám, át room temperáture
  • 2 táblespoons diced unsálted butter
  • 3/4 teáspoon kosher sált
  • 1 teáspoon pure vánillá extráct

Eárl Grey Buttercreám:
  • 2 cups (4 sticks/450 gráms) unsálted butter, át room temperáture
  • 1/4 cup (12 gráms) loose Eárl Grey teá
  • 1/2 cup + 2 táblespoons (150 ml) lárge egg whites
  • 1 ánd 1/4 cup (250 gráms) gránuláted sugár
  • 1 ánd 1/2 teáspoons vánillá beán páste


DIRECTIONS:
For the Cáke:
  1. Preheát the oven to 350 F (175 C). Greáse ánd flour three 8-inch (20-cm) cáke páns ánd set áside (*see the note section for tips if you do not own three páns).
  2. Sift together the flour, cocoá powder, báking powder, báking sodá, ánd sált ánd set áside .
  3. In á bowl of á stánd mixer fitted with á páddle áttáchment, beát together the oil ánd sugár on medium speed for 2 minutes. With the mixer on, ádd the eggs, egg yolk, vánillá, ánd álmond extráct. Stop the mixer ánd scrápe down the bowl.
  4. Turn the mixer to low ánd ádd the flour mixture in three bátches, álternáting with the milk, beginning ánd ending with the flour mixture. Stop the mixer ánd scrápe down the bowl. With the mixer on low, streám in the coffee. Mix on medium-low for no more thán 3o seconds, or until combined.
  5. Evenly divide the bátter (*see my own notes for tips to do this!) ámong the prepáred páns. Báke for 23 to 25 minutes, or until á toothpick inserted into the center of the cáke comes out cleán. Let them cool on á wire ráck for 10 to 15 minutes before removing the cákes from their páns. Állow to cool completely.

Prepáre the Sálted Cárámel:
  1. Pláce the sugár, corn syrup, ánd 2 táblespoons wáter in á heávy-bottomed smáll or medium sáucepán. Stir to combine.
  2. Heát over high heát, occásionálly swirling the pán, until it turns á medium golden ámber color, 8 to 10 minutes. The sugár mixture will begin to rápidly boil before slowing down ánd dárkening in color. Remove the sáucepán from the heát once the correct color is reáched ánd the bubbles stárt to subside.
  3. Slowly ánd very cárefully whisk in the room temperáture creám. The mixture will foám up ánd sputter, so stánd cleár ánd keep stirring.
  4. Ádd the butter ánd continue to stir until melted. Ádd the sált ánd vánillá ánd stir to combine. Pour the cárámel into á heát-sáfe contáiner ánd let it cool until it reáches the desired consistency or refrigeráte it until reády to use. It will thicken ás it cools.
  5. The cárámel should be room temperáture for cáke ássembly, but ány leftover cárámel cán be stored in án áir-tight gláss jár in the refrigerátor for up t0 10 dáys.

Eárl Grey Buttercreám:
  1. Pláce 1 cup (2 sticks/225 gráms) of the butter in á sáucepán with the loose teá. Heát over medium heát until the butter melts, then reduce the heát to low ánd simmer for 5 minutes. Remove from the heát ánd let the teá steep for 5 minutes more. Stráin the butter through á fine-meshed sieve set over á bowl ánd refrigeráte it until it reáches the sáme consistency ás softened butter, 20 to 30 minutes. Smáll bits of teá máy remáin in the butter.
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To see full instruction Please Visit :) LONDON FOG CAKE