London Fog Cloud Cake

For the Classic Chocolate Cake:

• 2 ½ cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 2 ½ teaspoons baking powder
• ¾ teaspoon baking soda
• 1 teaspoon salt
• ½ cup plus 2 tablespoons grapeseed or canola oil
• 2 cups granulated sugar
• 2 large eggs
• 1 large egg yolk
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract
• 1 ½ cups whole milk
• 1 cup hot strong-brewed coffee

For the Earl Grey Buttercream:

• 2 cups unsalted butter, at room temperature
• ¼ cup loose Earl Grey tea
• ½ cup plus 2 tablespoons (150 ml) egg whites, from about 4 to 5 large eggs
• 1 ¼ cups granulated sugar
• 1 ½ teaspoons vanilla bean paste, or seeds from ½ vanilla bean

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

Instructions

Make the Chocolate Cake:

1. Preheat your oven to 350 degrees F (175 degrees C). Thoroughly grease and flour three 8-inch cake pans, then set them aside. This ensures your cakes will release perfectly.
2. In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Sifting helps to aerate the dry ingredients and prevent lumps. Set this mixture aside.
3. Using the bowl of a stand mixer fitted with the paddle attachment, beat together the grapeseed or canola oil and granulated sugar on medium speed for approximately 2 minutes until well combined and slightly lightened. While the mixer is still running, gradually add the large eggs, egg yolk, vanilla extract, and almond extract. Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are fully incorporated.
4. With the mixer on low speed, add the dry flour mixture in three alternating batches with the whole milk, starting and ending with the flour mixture. Mix until just combined after each addition. Be careful not to overmix. Stop the mixer and scrape down the bowl once more. With the mixer on low, carefully stream in the hot, strong-brewed coffee. Mix on medium-low speed for no more than 30 seconds, or just until the batter is smooth and uniformly combined. The coffee enhances the chocolate flavor without making the cake taste like coffee.
5. Evenly divide the prepared batter among your three greased and floured 8-inch pans. Bake for 23 to 25 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool on a wire rack for 10 to 15 minutes in their pans before carefully inverting them onto the wire rack to cool completely. Cooling completely is crucial before frosting.

Make the Earl Grey Buttercream:

1. In a small saucepan, combine 1 cup of the unsalted butter with the loose Earl Grey tea leaves. Heat this mixture over medium heat until the butter is completely melted. Once melted, reduce the heat to low and gently simmer for 5 minutes, allowing the butter to infuse deeply with the tea flavor. Remove the saucepan from the heat and let the tea steep for an additional 5 minutes. Carefully strain the butter through a fine-mesh sieve set over a clean bowl to remove all tea leaves. Refrigerate the infused butter until it reaches the same softened consistency as room temperature butter, typically 20 to 30 minutes. Don’t worry if a few tiny flecks of tea remain; they add to the charm!
2. In the clean, dry bowl of your stand mixer, combine the egg whites and granulated sugar. Whisk them together by hand until well combined. Fill a medium saucepan with a few inches of water and place it over medium-high heat to create a double-boiler. Place the mixer bowl directly on top of the saucepan, ensuring the bottom of the bowl does not touch the simmering water. Continuously whisking intermittently, heat the egg white mixture until it registers approximately 155-160 degrees F (68-71 degrees C) on a candy thermometer, or until it is hot to the touch and the sugar crystals have completely dissolved (rub a small amount between your fingers; it should feel smooth). Carefully remove the mixer bowl from the heat and immediately attach it to your stand mixer.
3. Using the whisk attachment, beat the warm egg white mixture on high speed for 8 to 10 minutes. Continue beating until it forms medium-stiff, glossy peaks. When the meringue is ready, the outside of the mixer bowl should have returned to room temperature, and no residual heat should be escaping from the meringue at the top of the bowl. Stop the mixer and swap out the whisk attachment for the paddle attachment.
4. With the mixer on low speed, gradually add the vanilla bean paste (or vanilla bean seeds), the tea-infused butter, and the remaining 1 cup of unsalted butter, adding a couple of tablespoons at a time. Continue mixing until all the butter is fully incorporated and the mixture looks fluffy. Once incorporated, increase the mixer speed to medium-high and beat until the buttercream becomes beautifully silky smooth and light, a process that usually takes about 3 to 5 minutes. If it appears curdled at any point, keep beating; it will come together!

Make the Salted Caramel Sauce:

1. In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Stir gently with a wooden spoon or spatula to ensure all ingredients are moistened.
2. Heat the mixture over high heat. Resist the urge to stir vigorously once it starts boiling, as this can cause crystallization. Instead, occasionally swirl the pan to ensure even cooking. Continue heating until the mixture transforms into a lovely medium golden amber color, which typically takes about 8 to 10 minutes. The sugar mixture will begin to boil rapidly, then slow down and gradually darken in color. Remove the saucepan from the heat immediately once the desired color is reached and the intense bubbling begins to subside. Remember, the darker the color, the deeper and more complex the caramel flavor will be, but be careful not to burn it!
3. Slowly and with extreme caution, whisk in the heavy cream. Be prepared for the mixture to foam up vigorously and sputter, releasing steam. Stand clear of the pan and continue stirring steadily to combine.
4. Add the diced unsalted butter and continue to stir until it is completely melted and smoothly incorporated into the caramel. Finally, add the sea salt (or to taste) and vanilla extract, stirring one last time to combine all the flavors.
5. Pour the warm salted caramel into a heat-safe container, such as a glass jar. Let it cool at room temperature until it reaches your desired consistency for drizzling or serving. It will thicken significantly as it cools. For longer storage, refrigerate until ready to use; it can be gently reheated if it becomes too firm.

Assemble the Cake:

1. Place the first cooled cake layer on your chosen cake plate or serving dish. Using an offset spatula, spread an even layer of approximately ½ to ¾ cup of the luscious Earl Grey buttercream over the top.
2. Carefully place the next cake layer on top, pressing gently to secure. Repeat the frosting process. Finish by placing the final cake layer on top. Frost the entire cake with the remaining buttercream, creating a smooth, even coating. If you desire a striped finish, gently run an icing comb around the sides of the cake. Refrigerate the cake until the frosting is set, about 15 to 20 minutes, to ensure a firm surface for the caramel drip.
3. Once the cake is chilled, gently warm your salted caramel sauce if needed, until it’s a pourable consistency. Starting with about ½ cup, pour the caramel sauce over the top of the chilled cake, allowing it to gracefully drip over the edges for that irresistible visual appeal. Add more caramel as necessary to achieve your desired look and flavor intensity. Serve immediately or store in the refrigerator.