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Earl Grey Cake With Chocolate-Rose Mousse & Dark Chocolate Frosting

Earl Grey Cake

1/2 cup whole milk

2 T earl grey tea (3-4 teabags)

3 egg whites, room temperature

1 tsp vanilla extract

1 cup flour

3/4 cup sugar

2 tsp baking powder

1/2 tsp salt

3 ounces unsalted butter, room temperature

Chocolate-Rosewater Mousse

(1/2 batch)

Dark Chocolate Frosting

3/4 cup cocoa powder, sifted

2 ounces unsalted butter, room temperature

1/4 cup honey

1 tsp vanilla

1/4 tsp salt

1/3 cup hot earl grey tea

3/4 cup powdered sugar, sifted

For the cake:

Grease two 6″ pans and line with parchment. Preheat oven to 350 F.  

1. Scald the milk, add the tea, and let steep a few minutes. Remove the tea bags.

2. In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Add the soft butter and mix on low until coarse crumbs form.

3. In a separate bowl, combine strained milk, egg whites, and vanilla. Add all but 1/4 cup of liquid ingredients to the stand mixer and blend on medium until light and fluffy, about 3 minutes. Pour in remaining milk mixture and blend until combined, 1 minute.  

4. Divide batter evenly between the two pans and bake for 25-30 minutes, until golden brown and beginning to pull away from the sides of the pan. Allow to cool completely.  

5. Invert and remove from pans, removing parchment from the bottom of the cake.

While waiting for your cakes to cool, you can make your chocolate-rosewater mousse.

For the frosting:

1. Cream together the cocoa powder and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until well blended, scraping the sides and bottom of the bowl as needed.  

2. Add the honey, vanilla, and salt; mix until smooth. Add the hot tea gradually, mixing on low and scraping the bowl part way through. Blend well.  

3. Add the powdered sugar, mixing on low until blended. Turn the speed up to medium and whip until smooth and creamy, 2-3 minutes.

To assemble:

1. Slice each cooled cake layer in half to make four layers. Spread mousse in between layers.  

2. Crumb coat the filled cake with a thin layer of chocolate frosting and chill in the refrigerator for at least 30 minutes.  

3. Apply final frosting as desired.

Cake can be enjoyed immediately with a cup of coffee or earl grey tea.  If not eating right away, store in the refrigerator and bring to room temperature before serving.

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