Layer cake chocolate and Earl Grey tea {Give away inside!}

Using tea in a dessert may have sounded like a totally random idea, but it was actually one of the best I’ve ever had! I used an incredibly flavored organic Earl Grey tea and used it to flavor a light buttercream melting in the mouth. A few layers of extra fluffy chocolate cake, a few flowers from the flower district in Manhattan and tadaaaa, I got one of the best tasting and most beautiful cake I’ve made. My friends were thrilled about it and it was gone before I even realized!

Chocolate chiffon cake (makes 4 layers)
• 2 cups flour • 2x 1/3 cups granulated sugar • 3 teaspoons baking powder • 1 pinch of salt •  4 big egg yolks • 1/2 cup milk  •  1/4 cup vegetable oil • 6 egg whites •  2/3 cup cocoa powder •

  • Preheat the oven (320 Fahrenheit)
  • In a big bowl, sift together flour, cocoa powder, half of the sugar, baking powder and salt
  • In another big bowl, combine egg yolks, milk and vegetable oil. Once smooth, pour into the dry mix and stir well.
  • In a third (big) bowl – or directly in the mixer bowl, beat egg whites until they form stiff peaks, then add the other half of the sugar.
  • Gently fold the meringue, into the other mix, using a spatula.
  • Pour into several ungreased cakes pans and cook for 50 minutes.
  • Let cool upside down, on a cooling rack (or a cold oven shelf) then cut horizontally in as many pieces as needed.
  • Keep in a sealed box and/ or freeze for a future use (I find that icing the cake when just unfrozen easier. Do not try to ice when lukewarm).

Light Earl Grey Buttercream
• 4 sticks unsalted butter at room temperature • 3 tablespoon loose Earl grey tea • 5 egg whites •  1 cup 1/4 granulated sugar •  1 vanilla bean or drops of vanilla extract •

  • Combine half of the butter and the loose Earl grey tea in a small saucepan. (I used Earl Grey from Talbott, which is perfect).
  • Let simmer 5 minutes over low- heat then remove from heat and let steep 5 more minutes.
  • Strain the butter (using a fine-meshed sieve) to remove any residue and refrigerate until it reaches a softened butter consistency.
  • Pour egg whites and sugar in the bowl of a stand mixer (or any big bowl), and place over a saucepan half filled with water (bain-marie). Heat until the mix reaches 160 Fahrenheit, while always stirring.
  • When it reaches the temperature, remove from water, carefully fit the bowl into the mixer and beat the mixture on high speed until peaks (8 to 10 minutes) – the exterior of the bowl should be at room temperature.
  • Change the whisk for the paddle (or use a spatula) and slowly mix in the infused butter and the vanilla.
  • Keep beating (medium high) for 5 more minutes.
  • Pour in a piping bag and refrigerate for half an hour.

Montage

  • Remove the layers from the freezer ahead of time (30 minutes or so).
  • Using a spinning plate, pour a little bit of buttercream to make the first layer stick to the plate.
  • Spread evenly a small amount of buttercream on top of the first layer of cake. Add the second layer of cake on top, then another amount of buttercream, etc.
  • Spread the rest of the buttercream on top and on the sides of the layer cake and use a wide cake spatula to smooth it up.
  • Decorate and… enjoy!

• Give Away • • Give Away • • Give Away • • Give Away • • Give Away • • Give Away • • Give Away • 

Talbott and myself are offering you a bunch of delicious teas!!!

Try your luck:

  • The giveaway is open to US residents only, age 18 and up
  • To enter here: leave a comment and share this post on at least (1) social media of your choice.
  • To enter on Instagram: follow FoodEtcaetera and Talbotteas, comment any giveaway picture and invite 2 friends! (Entering on both Instagram and the blog will increase your chances!)
  • The Cher-et-Tendre will randomly pick a winner on November 23rd.
  • The giveaway will end November 20th, 11:59 pm(EST)

This recipe is part of a collaboration between FoodEtcaetera and Talbott teas, whom I received the tea from.
The recipe was created by FoodEtcaetera for this collaboration.

65 Responses

  1. On a du mal à trouver les mots tant ce gâteau est splendide ! Beaucoup de goût dans la décoration à ton actif ! Bravo ! j’ai l’air fin moi avec mon simple petit far aux pruneaux !! J’applaudis ! bonne fin de dimanche ! bises

  2. Wow. Just wow. This cake is absolutely stunning, Amy! I’ve heard of using teas in cake before, but I’ve never tried it myself. What a fun idea to let the tea steep in the melted butter for the frosting, though. I definitely need a slice of this cake in my life…like right now! 🙂

  3. Wow, dare I say that’s the most gorgeous cake I’ve ever laid eyes on! I don’t make cake in this house because my husband doesn’t care for it. I usually eat the damn thing by myself which is super bad for my already bloated waistline. But I can dream dammit. AND I can look at your gorgeous food photography all day! Simply stunning 🙂

    1. OMG Christina, this is one of the kindest comment I’ve ever received! I feel the pain, I could also eat all the thing by myself but boy, I would regret it right after! (Useful tip : when the hubby is away, I bring my bake goods to the office 🙂 ) Have a wonderful week end!

    1. Thank you so much Katherine! I’ve been looking around for tea based recipe recently, and you’re right, this seems to be something quite big in the food world. I somehow never thought about using it before this cake! Have a wonderful week end!

    1. merci de ton petit mot! Je suis une inconditionnelle du thé à boire, mais en pâtisserie, c’était une grande première (mais une excellente, je dois bien le dire!) Passe un excellent week end!

  4. La déco de ton layer cake est juste dingue. À chaque fois que je vois ce type de gâteau, je me dis que je dois essayer et à chaque fois, je me dis qu’avec mes deux mains gauches je vais faire un truc qui ressemblera plus à une couronne mortuaire qu’à un joli gâteau poétique ^^

    1. Merci Gwen, ton message est adorable. Le plus compliqué (pour moi) est d’aligner les couches pour que la dernière que se retrouve pas avec un angle de 45 degrés! Pour le reste, si le cake est bien froid, c’est assez facile de poser le glaçage!

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