📖 Instructions

1. First, grease and flour two 8-inch round cake pans. Preheat your oven to 350°F (175°C). This initial step is crucial, trust me, you don't want your cake stuck to the pan like glue!
2. In a small bowl, combine 3 Earl Grey tea bags with 1/2 cup of hot milk. Let steep for 15 minutes. This infuses the milk with that lovely bergamot flavor.
3. Remove the tea bags, squeezing out as much liquid as possible. Discard the tea bags. Think of it as giving those bags a well-deserved retirement.
4. In a large bowl, cream together 1 cup (2 sticks) of unsalted butter and 1 3/4 cups of granulated sugar until light and fluffy. This usually takes about 3-5 minutes with a stand mixer. It should look like a cloud of buttery goodness.
5. Beat in 3 large eggs one at a time, then stir in 1 teaspoon of vanilla extract. Make sure each egg is fully incorporated before adding the next. No one wants eggy pockets in their cake!
6. In another bowl, whisk together 2 1/2 cups of all-purpose flour, 3/4 cup of unsweetened cocoa powder, 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 1/2 teaspoon of salt. This ensures everything is evenly distributed. We don't want a salty surprise.
7. Gradually add the dry ingredients to the wet ingredients, alternating with the Earl Grey-infused milk and 1/2 cup of buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; overmixing leads to a tough cake.
8. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. They should look nice and even, ready for their oven debut.
9. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Ovens vary, so keep an eye on them. A slightly underbaked cake is better than a dry one!
10. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Patience is a virtue here. Warm cake crumbles easily.
11. While the cakes are cooling, prepare the chocolate ganache. Place 8 ounces of semi-sweet chocolate chips in a heatproof bowl.
12. In a saucepan, heat 1 cup of heavy cream until it just begins to simmer. Pour the hot cream over the chocolate chips. You want it hot, but not boiling over!
13. Let it sit for 1 minute, then stir until smooth and glossy. If the chocolate doesn’t melt completely, you can microwave it in 30-second intervals, stirring in between, until smooth. Be cautious with the microwave though, you don't want to burn the chocolate.
14. Let the ganache cool slightly, until it thickens to a spreadable consistency. This usually takes about 30 minutes. If it gets too thick, just warm it up slightly.
15. Once the cakes are completely cool, level them with a serrated knife if necessary. This ensures a stable and beautiful cake.
16. Place one cake layer on a serving plate or cake stand. Spread a generous layer of chocolate ganache over the top.
17. Top with the second cake layer, and spread the remaining ganache over the entire cake, creating a smooth and even surface. Feel free to get creative with swirls and designs!
18. Refrigerate the cake for at least 30 minutes to allow the ganache to set. This makes slicing easier and the cake extra delicious.
19. Before serving, let the cake sit at room temperature for about 15 minutes to soften the ganache slightly. Enjoy every bite!