Earl Grey Cake


  1. Chocolate Sponge Cake
  2. Earl Grey Mousse
  3. Hazelnut Crunchy Cream
  4. Earl Grey Cream
Chocolate Sponge Cake
  • Mix all ingredients together with a whisk on low speed for 1 minute and high speed for 8 minutes.
  • Mix on low for 1 minute. 
  • Spread 1 kg sheets and bake at 475°F for 3-4 minutes.

Earl Grey Mousse
  • Soak the earl grey tea in 200g of heavy cream overnight. Strain. Push tea to remove as much liquid as possible. Use more cream to bring weight back to 200 grams. 
  • Soak gelatin sheets for 20 minutes in ice water. 
  • Bring milk and sugar to a boil and pour over milk chocolate. Stir to make a ganache. Add gelatin and stir to melt. Strain. 
  • Slowly whisk all the heavy cream into the milk chocolate mixture. Whip on the mixer until desired consistency.

Hazelnut Crunchy Cream
  • Melt chocolate and add the hazelnut compound and praline. 
  • Warm gently if the mixture is firm and can’t be spread. 
  • Add crispy flake and spread a very thin layer over a plastic sheet

Earl Grey Cream
  • Soak earl grey in 100g cream overnight.
  • Strain and bring weight back to 100g with more cream. 
  • Soak gelatin in ice water for 20 minutes. 
  • Heat 100g of cream and melt gelatin in cream. 
  • Temper cold cream slowly into the gelatin mixture. 
  • Add sugar and whip to pipe-able consistency.

  • Cut strips on chocolate sponge cake that will go ½ way up desired ring. 
  • Cut round disks that will fit inside the ring once the cake band has been placed.
  • Soak cake with vanilla soak. 
  • Place cake band around ring. 
  • Place cake disk inside ring. Fill ring with earl grey mousse to just over the top of the cake band. 
  • Cut hazelnut crunch rings that are the same size of the cake disk. Place hazelnut crunch over mousse. Freeze. 
  • Once frozen pipe earl grey cream around the edge of the ring. 
  • Freeze- unmold- thaw and decorate.


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