Viral London Chocolate Cake

Viral London Chocolate Cake 

(a rich chocolate sponge layered with whipped salted caramel ganache, chocolate ganache, and a glossy chocolate coating).

🛒 Ingredients

1. Chocolate Ganache (For Frosting & Filling)

 * Dark chocolate: 200g

 * Milk chocolate: 100g

 * Whipping cream: 180g - 200g

 * Butter: 30g

2. Whipped Salted Caramel Ganache

 * Sugar: 130g

 * Butter: 80g

 * Salt: ¼ tsp

 * White chocolate: 120g

 * Whipping cream (room temperature): 200g (divided into two 100g portions)

3. Moist Chocolate Sponge Cake

 * All-purpose flour: 140g (approx. 1 ¼ cups)

 * Sugar: 130g

 * Cocoa powder: 30g

 * Baking powder: 1 ½ tsp

 * Baking soda: ½ tsp

 * Salt: ¼ tsp

 * Eggs: 2

 * Oil or melted butter: 100g

 * Yogurt or buttermilk: 100g

 * Hot water + coffee powder: 100g hot water mixed with 1 tsp instant coffee

 * A few drops of chocolate essence/vanilla

👩‍🍳 Instructions

Phase 1: Prepare the Ganaches

 * Chocolate Ganache: Place the dark and milk chocolate in a heatproof bowl. Heat the whipping cream until hot (do not let it boil), then pour it over the chocolate. Let it sit for a few minutes, add the butter, and stir until completely smooth and glossy. Use an immersion blender to remove any lumps. Cover with cling film touching the surface and let it set at room temperature.

 * Salted Caramel Base: Place the 130g of sugar in a pan over medium heat and cook until it melts into a rich medium-amber caramel. Add 80g of butter and stir until melted. Turn off the heat.

 * Whipped Salted Caramel Ganache: Slowly pour the first 100g of room-temperature whipping cream into the caramel while stirring continuously (watch out for bubbling). Allow it to cool down slightly, then add the salt. Pour this warm caramel mixture over the white chocolate and blend with an immersion blender until smooth. Add the remaining 100g of room-temperature cream and blend again. Chill this mixture, then whip it right before assembly until light and fluffy.

Phase 2: Bake the Chocolate Cake

 * Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

 * Mix Wet Ingredients: In a separate bowl, whisk together the eggs, oil (or melted butter), yogurt (or buttermilk), and vanilla/chocolate essence until smooth.

 * Combine: Pour the wet ingredients into the dry ingredients and mix gently. Finally, pour in the hot coffee water and mix until you get a smooth, fluid batter.

 * Bake: Pour the batter into a lined baking pan/loaf tin and bake at 180°C (350°F) for about 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely, then trim and cut it into three equal layers that fit your loaf pan.

Phase 3: Assembly

 * Layering in a Loaf Pan: Line a loaf pan with cling film (leaving plenty hanging over the sides to wrap later).

 * First Layer: Place the first cake layer into the bottom of the pan. Lightly moisten it with a spoonful of milk.

 * Add Fillings: Spread a layer of the smooth chocolate ganache, followed by a thick, even layer of the whipped salted caramel ganache.

 * Repeat: Place the second cake layer on top, moisten lightly, and add another round of chocolate ganache and whipped salted caramel ganache.

 * Final Layer & Chill: Top with the final third cake layer. Wrap tightly with the excess cling film and refrigerate the cake (preferably overnight) so it sets into clean, sharp layers.

 * Final Coating: Unmold the chilled cake onto a wire rack and pour the remaining smooth chocolate ganache evenly all over the top and sides to create that iconic glossy bakery finish. Slice and serve!