Every month, I bake a cake for the people at work who have birthdays that month. For November, the birthday girls picked this cake.
In case you haven’t had one, a London Fog is a tea latte made with Earl Grey tea, steamed milk , and vanilla syrup.
This cake – I found the recipe here on The Cake Blog – is layers of rich, moist chocolate cake with Earl Grey-infused Italian buttercream and topped with a salted caramel drizzle. It’s rich but not heavy, and the flavors go remarkably well together.
The floral notes from the bergamot in the tea hangs back and really comes through after the notes of chocolate and caramel have subsided. It’s a very sophisticated flavor profile, but my teenagers loved it too.
I made the caramel sauce the night before I was going to make the cake and frosting.
One note, when you infuse the tea with the first cup of butter, the butter becomes bright green. It’s beautiful but slightly weird. Once you combine the infused butter with the meringue, the frosting becomes a gorgeous pale green with little flecks from the vanilla bean and some tea leaves that make it through the mesh strainer.
Bakary Blog 