Earl Grey Cake Layers
1. Preheat oven to 350 degrees F. Butter two 8-inch cake pans. Line the bottom with parchment paper and grease.

2. Steep 3 tablespoons for 8g of the Earl Grey tea in boiling water for about 5-7 minutes. Discard the steeped tea leaves. Meanwhile, grind the remaining 1.5 teaspoons of 2g of Earl Grey tea to a rough powder. Combine with the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix buttermilk, oil, eggs, and vanilla extract together. Fold the dry ingredients into the wet. When the batter is just combined, add the hot tea.

3. Divide the batter evenly between the two pans and bake for 35-40 minutes or until a cake tester comes out clean. Leave in the pans for 30 minutes, then remove and cool cake rounds completely on a rack.

Earl Grey Syrup
1. Get the Earl grey tea and place into tea bags. Tie tea bag strings onto a skewer. Place the sugar and water in a small saucepan. Submerge tea bags in the saucepan’s contents and rest skewer on top of the saucepan. Bring contents to a boil and then reduce to a simmer. Cook until liquid achieves a syrupy texture.

Earl Grey Frosting
1. To make the frosting, whisk mascarpone, heavy cream, powdered sugar, and 45 grams or 3 tablespoons of Earl Grey syrup together until thick and creamy.

Assemble
1. Brush the remaining Earl Grey syrup evenly between the two cake layers. Poke small holes in the cake to ensure that the syrup imbibes completely. Place one cake round on a cake stand or plate. Spread a portion of the frosting and then place the second cake layer on top. Frost the top and sides of the cake. Optional, decorate sides with crushed chocolate wafer cookies.