This grownup chocolate cake is flavored with Earl Grey tea. I love the way the citrusy aroma, which comes from bergamot orange, pairs with chocolate. Although I am very fond of this combination, I think of the cream filling, the cake, and the frosting as separates and use them along with other fillings, cakes, and frostings in various combos defined by the occasion — so don’t hesitate to mix and match. Be aware that the Earl Grey cream, like most cream fillings, must be chilled thoroughly before you can whip it.
This grownup chocolate cake is flavored with Earl Grey tea. I love the way the citrusy aroma, which comes from bergamot orange, pairs with chocolate. Although I am very fond of this combination, I think of the cream filling, the cake, and the frosting as separates and use them along with other fillings, cakes, and frostings in various combos defined by the occasion — so don’t hesitate to mix and match. Be aware that the Earl Grey cream, like most cream fillings, must be chilled thoroughly before you can whip it.
172 grams unsalted butter (room temperature, plus extra for the pans)
342 grams sugar
2 eggs (room temperature)
85 grams unsweetened cocoa powder
1½ cups buttermilk
FOR THE FROSTING
228 grams extra bitter chocolate (chopped)
4 large egg whites
100 grams sugar
1½ grams kosher salt
226 grams unsalted butter (room temperature)
FOR THE EARL GREY CREAM
3⅗ ounces milk chocolate (chopped)
2¼ cups heavy cream
10 grams loose earl grey tea (6 tea bags)
FOR THE CAKE
10 ounces all-purpose flour (plus extra for the pan)
1½ teaspoons baking soda
3 teaspoons baking powder
1 tablespoon Diamond Crystal kosher salt
6 ounces unsalted butter (room temperature, plus extra for the pans)
12 ounces sugar
2 eggs (room temperature)
3 ounces unsweetened cocoa powder
1½ cups buttermilk
FOR THE FROSTING
8 ounces extra bitter chocolate (chopped)
4 large egg whites
3½ ounces sugar
½ teaspoon kosher salt
8 ounces unsalted butter (room temperature)
Method
Devil's Food Cake with Earl Grey Cream is a guest recipe by Claudia Fleming with Catherine Young so we are not able to answer questions regarding this recipe
To start the Earl Grey cream, put the milk chocolate in a heatproof bowl. Combine the cream and tea in a saucepan and bring to a simmer over medium-high heat. Pour the hot flavored cream over the chocolate, let it sit until the chocolate begins to melt, about 1 minute, then whisk until the mixture is smooth. Set the mixture aside to steep for 30 minutes, then strain the cream through a fine sieve into a clean bowl. Cover the cream directly with plastic wrap (to prevent a skin from forming) and chill thoroughly, at least 8 hours and up to 24 hours.
To start the cake, preheat the oven to 350°F. Butter the bottoms and sides of two 9-inch cake pans, line them with parchment paper, then butter and lightly flour the paper.
Sift the flour with the bicarbonate of soda, baking powder, and salt into a bowl. In the bowl of a stand mixer, using the paddle attachment, cream the butter with the sugar on medium-high speed until the mixture is light and fluffy, about 6 minutes, stopping periodically to scrape down the bowl.
With the mixer running, add the eggs one at a time, scraping the bowl after each addition. Turn off the mixer, scrape the bowl again, then add the cocoa powder. Mix on low until combined and scrape down again. Add a third of the flour mixture, mix on low until the flour is incorporated, then add ¾ cup of the buttermilk. Scrape the bowl and repeat, alternating dry ingredients and buttermilk, scraping in between, and ending with the flour mixture. (This process ensures even distribution and prevents overmixing.) Divide the batter evenly among the prepared pans and smooth the tops. Gently tap the pans on the counter to eliminate air bubbles.
Bake the cakes until they are springy, beginning to pull from the sides, and a cake tester inserted in the middle comes out clean, about 30 minutes. Cool the cakes in the pans for 30 minutes, then turn them out onto wire racks to cool completely.
To make the chocolate buttercream, melt the chocolate in a heatproof bowl set over, but not touching, a pot of simmering water, stirring occasionally. Remove the chocolate from the heat and allow it to come to room temperature.
Combine the egg whites, sugar and salt in the bowl of a stand mixer. Put the mixer bowl over a pot of simmering water (take care that the bowl doesn't touch the water). Whisk the mixture continuously until the sugar dissolves and the egg whites froth and whiten, about 6 minutes (the temperature will be about 150°F).
Replace the mixer bowl in the machine and, using the whisk attachment, whip the whites on medium-high until the outside of the bowl no longer feels warm and the whites are stiff and glossy, 5 to 10 minutes. Scrape down the bowl and switch to the paddle attachment. With the mixer on high, add the butter, a piece or two at a time. When half of the butter has been incorporated, stop the mixer and scrape down the bowl, then resume mixing and add the remaining butter. (Expect that midway through, the mixture will look lumpy and broken, but continue gradually adding butter and the frosting will come together.) When all the butter has been added, turn off the mixer and scrape down the bowl.
Add the room-temperature melted chocolate. Mix on low, pausing to scrape the bowl as needed, then continue to mix in the chocolate. To finish the Earl Grey cream, whip it until it is stiff.
To assemble the cake, trim the top of each layer with a serrated knife so it is level, then slice each cake in half horizontally to create 4 layers. Place the first layer on a cake stand or cardboard round. Spread the surface with a third of the Earl Grey cream. Place a second layer of cake on the first and spread it with another third of the cream. Repeat, topping it with the third cake and finishing with the remaining cream. Place the final layer on the cake, then, using an offset spatula, begin frosting the sides. Fill your spatula with buttercream and mound frosting on top of the cake. Smooth the surface, then begin working your way around the sides of the cake, always in the same direction, refilling your spatula as you go and creating an evenly coated surface. Fill in any bare spots, smooth the sides, then smooth the top a final time. Slice and serve.
To start the Earl Grey cream, put the milk chocolate in a heatproof bowl. Combine the cream and tea in a saucepan and bring to a simmer over medium-high heat. Pour the hot flavored cream over the chocolate, let it sit until the chocolate begins to melt, about 1 minute, then whisk until the mixture is smooth. Set the mixture aside to steep for 30 minutes, then strain the cream through a fine sieve into a clean bowl. Cover the cream directly with plastic wrap (to prevent a skin from forming) and chill thoroughly, at least 8 hours and up to 24 hours.
To start the cake, preheat the oven to 350°F. Butter the bottoms and sides of two 9-inch cake pans, line them with parchment paper, then butter and lightly flour the paper.
Sift the flour with the baking soda, baking powder, and salt into a bowl. In the bowl of a stand mixer, using the paddle attachment, cream the butter with the sugar on medium-high speed until the mixture is light and fluffy, about 6 minutes, stopping periodically to scrape down the bowl.
With the mixer running, add the eggs one at a time, scraping the bowl after each addition. Turn off the mixer, scrape the bowl again, then add the cocoa powder. Mix on low until combined and scrape down again. Add a third of the flour mixture, mix on low until the flour is incorporated, then add ¾ cup of the buttermilk. Scrape the bowl and repeat, alternating dry ingredients and buttermilk, scraping in between, and ending with the flour mixture. (This process ensures even distribution and prevents overmixing.) Divide the batter evenly among the prepared pans and smooth the tops. Gently tap the pans on the counter to eliminate air bubbles.
Bake the cakes until they are springy, beginning to pull from the sides, and a cake tester inserted in the middle comes out clean, about 30 minutes. Cool the cakes in the pans for 30 minutes, then turn them out onto wire racks to cool completely.
To make the chocolate buttercream, melt the chocolate in a heatproof bowl set over, but not touching, a pot of simmering water, stirring occasionally. Remove the chocolate from the heat and allow it to come to room temperature.
Combine the egg whites, sugar and salt in the bowl of a stand mixer. Put the mixer bowl over a pot of simmering water (take care that the bowl doesn't touch the water). Whisk the mixture continuously until the sugar dissolves and the egg whites froth and whiten, about 6 minutes (the temperature will be about 150°F).
Replace the mixer bowl in the machine and, using the whisk attachment, whip the whites on medium-high until the outside of the bowl no longer feels warm and the whites are stiff and glossy, 5 to 10 minutes. Scrape down the bowl and switch to the paddle attachment. With the mixer on high, add the butter, a piece or two at a time. When half of the butter has been incorporated, stop the mixer and scrape down the bowl, then resume mixing and add the remaining butter. (Expect that midway through, the mixture will look lumpy and broken, but continue gradually adding butter and the frosting will come together.) When all the butter has been added, turn off the mixer and scrape down the bowl.
Add the room-temperature melted chocolate. Mix on low, pausing to scrape the bowl as needed, then continue to mix in the chocolate. To finish the Earl Grey cream, whip it until it is stiff.
To assemble the cake, trim the top of each layer with a serrated knife so it is level, then slice each cake in half horizontally to create 4 layers. Place the first layer on a cake stand or cardboard round. Spread the surface with a third of the Earl Grey cream. Place a second layer of cake on the first and spread it with another third of the cream. Repeat, topping it with the third cake and finishing with the remaining cream. Place the final layer on the cake, then, using an offset spatula, begin frosting the sides. Fill your spatula with buttercream and mound frosting on top of the cake. Smooth the surface, then begin working your way around the sides of the cake, always in the same direction, refilling your spatula as you go and creating an evenly coated surface. Fill in any bare spots, smooth the sides, then smooth the top a final time. Slice and serve.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.