1. Preheat the oven to 180°C / gas 4. To make the cake, place the Earl Grey teabags in a cup and cover with the boiling water. Leave the tea to stew for 5 minutes, and then strain the tea and discard the tea leaves, leaving a really strong tea to cool a little. Grease and line a 22-23com spring form cake tin with butter and a disc of greaseproof paper. Place all the cake ingredients, including the tea, into a food processor and blend until you have a smooth batter. Pour the batter into the cake tin and level out the surface. Bake in the oven for 50 minutes, or until you can stick a metal skewer into the centre and it comes out clean. Leave to cool in its tin, covered with a clean towel, for two hours.
2. To make the Earl Grey cream, place the Earl Grey tea in a small pan and cover with the boiling water. Leave the tea to stew for 5 minutes, and then strain the tea. Add the sugar to the tea, bring to the boil and boil for 2 minutes or until syrupy. Leave to cool for 10 minutes then whisk into the cream cheese.
3. Slice the cooled cake in to 3 horizontal layers. Spread the bottom layer with half the Earl Grey Cream. Replace the middle layer of cake. Spread over remaining cream and replace the top.
4. Melt the chocolate for the icing in a microwave with the double cream and honey, stir until blended leave to cool. Pour he chocolate icing over the cake. Using a spatula, gently tease the icing around the edges until the whole cake is iced. It looks beautiful if you draw swirls through it.
5. To make the gold dust, melt the sugar in a small dry frying pan. Once starting to caramelise, put the tea leaves into the caramel and stir the loose tea leaves through. Take off the heat immediately and pour onto a sheet of greaseproof paper. Leave to cool for 10 minutes, then grind up in a pestle and mortar until it becomes golden and dusty. Sprinkle over the top of the cake and serve.

Photo copyright of Hilary Moore and Divine Chocolate.