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London Fog Cake – chocolate cake with Earl Grey buttercream and salted caramel, a recipe from Layered by Tessa Huff. Preheat over to 350 degrees. Grease and flour three 8-inch cakes pans and set aside. Sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside. In the bowl of a stand mixer fitted with paddle attachment, beat together the oil and sugar on medium speed for 2 minutes.
Today’s layer cake recipe is one that is near and dear to my heart. It comes straight from the pages of my new cookbook, “ Layered: Baking, Building, and Styling Spectacular Cakes .” After nearly two years in the making, I am so excited to share it here on The Cake Blog.
Tea-flecked and silky smooth, Earl Grey buttercream is slathered between layers of classic chocolate cake before being blanketed over the entire thing. The cake layers themselves are extremely moist and versatile – the quintessential cake to fulfill any chocolate craving. To top it all off, homemade Salted Caramel Sauce!
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