SWEET TASTES OF BERGAMOT
Begins on page 33
Chocolate Bergamot Layer Cake p.33
Makes 1 (8-inch) cake
1½ cups whole buttermilk
4 Earl Grey tea bags
½ cup unsalted butter, melted and cooled slightly
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
2½ cups all-purpose flour
6 tablespoons Dutch process cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
6 ounces semisweet chocolate, melted and cooled slightly
Caramelized White Chocolate Buttercream (recipe follows)
Lavender Ganache (recipe follows)
Garnish: edible blooms, dried lavender
1. In a medium saucepan, heat buttermilk over medium-low heat just until bubbles start to form around edges (do not boil). Remove from heat and add tea; cover and let steep for 20 minutes. Remove tea bags, squeezing to extract as much liquid as possible. Let cool to room temperature.
2. Preheat oven to 350°. Spray 2 (3-inch-tall) 8-inch round cake pans with baking spray with flour. Set aside.
3. In a medium bowl, place melted butter. Whisk in granulated sugar, brown sugar, eggs, and vanilla extract.
4. In a separate medium bowl, whisk together flour, Dutch process cocoa, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with infused buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in melted chocolate until combined. Pour into prepared pans.
5. Bake until tops are dry and a wooden pick inserted in centers comes out clean, 40 to 45 minutes. Let cool in pans for10 to 15 minutes. Remove from pans and let cool completely on wire racks.
Reserve ½ cup Caramelized White Chocolate Buttercream for piping, and then spread remaining frosting between layers and over top and sides of cake. Spread top with Lavender Ganache, allowing excess to drip down sides. Using a round decorating tip*, pipe dollops of reserved buttercream around edge of cake. Garnish with