Chocolate Baking Dessert

Earl Grey chocolate layer cake

Name: Moist Earl Grey chocolate layer cake recipe
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 20
Ingredients: 280g raspberry jam; Finely grated zest of 1 lime, plus extra, to decorate; 1 tsp lime juice; Fresh raspberries, to decorate; 230g thickened cream; 30.00 ml Earl Grey tea leaves; 90g caster sugar; 90g glucose syrup; 2 platinum-strength gelatine leaves, soaked in cold water for 5 minutes; 120g unsalted butter, chopped, softened; 455g caster sugar; 180g unsalted butter, chopped, softened; 4 large eggs, at room temperature; 200g plain flour; 90g dark cocoa powder; 70.00 ml cornflour; 3/4 tsp baking powder; 1/2 tsp bicarb soda; 1/2 tsp fine salt; 225g buttermilk, at room temperature; 150g thickened cream; 15g glucose syrup; 150g dark (70%) chocolate, chopped; 15g unsalted butter, softened

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45m

1h 15m

Earl Grey chocolate layer cake — Brett Stevens

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by John Demetrios

Feb 27, 2026

“I first made this cake for my son’s birthday, and it quickly became my go-to celebration cake after receiving so many compliments. It’s easy to make, with components that can be prepared ahead, and simply finished with a chocolate ganache. I love how the delicate floral notes of the Earl Grey perfectly complement the tartness of the jam and the richness of the dark chocolate.” – John Demetrios.

You’ll need to start this recipe at least 4 hours ahead, and you’ll need 2 x 20cm round cake pans and a kitchen thermometer.

280g raspberry jam
Finely grated zest of 1 lime, plus extra, to decorate
1 tsp lime juice
Fresh raspberries, to decorate

Earl Grey caramel

230g thickened cream
1 1/2 tbs Earl Grey tea leaves
90g caster sugar
90g glucose syrup
2 platinum-strength gelatine leaves, soaked in cold water for 5 minutes
120g unsalted butter, chopped, softened

Chocolate cake

455g caster sugar
180g unsalted butter, chopped, softened
4 large eggs, at room temperature
1 1/3 cups (200g) plain flour
90g dark cocoa powder
3 1/2 tbs cornflour
3/4 tsp baking powder
1/2 tsp bicarb soda
1/2 tsp fine salt
225g buttermilk, at room temperature

Chocolate ganache

150g thickened cream
15g glucose syrup
150g dark (70%) chocolate, chopped
15g unsalted butter, softened

Method

1.

For the caramel, heat cream and tea leaves in a medium saucepan over medium heat, bring to the boil, then set aside immediately and stand for 15 minutes to infuse. Place sugar and glucose in a clean medium saucepan, stir to combine, then cook over medium heat, without stirring, for 10 minutes, or until a dark caramel.
2.

Reheat cream mixture, if necessary, until warm, then strain into the caramel. Whisk over low heat until smooth. Squeeze out water from gelatine and add to pan with 1/2 tsp fine salt. Whisk until smooth. Set aside until cooled down to 45°C-50°C on a kitchen thermometer. Add the softened butter and, using a handheld blender, whiz until there are no more streaks of butter. Strain into a large jug, cover and set aside to cool completely (see recipe notes).
3.

Preheat oven to 180°C/160°C fan‑forced. Grease base and sides of 2 x 20cm round cake pans and line base and sides with baking paper.
4.

To make the cake, in a stand mixer fitted with the paddle attachment, beat sugar and butter until light and fluffy. Add eggs, one at a time, and beat until each is incorporated, regularly scraping down side of bowl. Sift all dry ingredients and 1/2 tsp fine salt into a medium bowl. In three batches, add flour mixture and buttermilk alternately, making sure not to overmix. Divide between prepared pans and level surface with a spatula. Bake for 50-55 minutes, until a skewer inserted in centre comes out clean. Cool cakes in pan on a wire rack for 10 minutes, then turn out onto a wire rack lined with baking paper to cool completely.
5.

Mix the jam, lime zest and juice in a small bowl until combined.
6.

To assemble, halve each cake horizontally. Place one cake half on a wire rack set over a baking tray (to catch the ganache). Spread with one-third of the caramel, then with one-third of the jam, leaving a 5mm edge, as the caramel and jam will spread when you add a layer of cake. Top with another cake half and repeat with remaining jam, caramel and cake halves (see recipe notes).
7.

For the ganache, heat cream and glucose in a small saucepan over medium‑high heat, stirring until smooth and just below boiling point. Place chocolate in a heatproof bowl and pour over hot cream mixture. Stand for 5 minutes, then stir from the centre to slowly incorporate the cream mixture. Stir in butter until smooth and glossy. Stand for 5 minutes. Pour the ganache over the cake and use a spatula to fully cover top and sides with ganache. Set aside for ganache to set.
8.

Serve cake decorated with fresh raspberries and extra lime zest.

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Recipe Notes

If making the caramel in advance, once at room temperature, cover and pop it in the fridge. Bring to room temperature before assembling the cake so it’s easier to spread. Once assembled, chill the cake to firm up slightly. It will be easier to cover with ganache. Once covered in ganache, the cake can be stored, covered, in the fridge for up to 2 days. Bring to room temperature to serve.

Leftovers will keep, covered in the fridge, for up to 1 week.

If you don’t want to make such a big cake, halve the batter and cook it in 1 x 20cm cake pan for a two-layer cake.

The excess caramel and jam will keep in the fridge for up to 1 week. Use them in desserts or on pancakes, for a decadent brunch.