Steep 3 Earl Grey tea bags in 1 cup of boiling water for 10 minutes. Let it cool—this is the flavor base.
In a bowl, whisk 1¾ cups of flour, ¾ cup of cocoa powder, 1½ tsp of baking soda, and ½ tsp of salt. In another, combine 1 cup of sugar, ½ cup of brown sugar, 2 eggs, 1 cup of buttermilk, ½ cup of vegetable oil, 2 tsp of vanilla, and your cooled tea.
Slowly fold in the dry ingredients to the wet. Pour into a greased 9-inch round pan. Bake at 175°C for 30–35 minutes.
Scald ½ cup cream with 1 tea bag. Lift out bag, pour cream over 110 grams dark chocolate, stir until smooth.
When the cake is cold, frost with the ganache. Finish with edible flowers or a sprinkle of Earl Grey leaves for added pizzazz.