London's Viral Eggless Chocolate Caramel Cake
Eggless chocolate sponge layered with whipped salted caramel and glossy chocolate ganache
A rich, egg-free chocolate cake featuring moist cocoa sponge, silky whipped salted caramel, and luxurious dark chocolate ganache.
Equipment
Ingredients
Whipped Salted Caramel
sugar
150 g
unsalted butter
40 g
fresh cream
200 g
salt
0.6 g
Chocolate Ganache
dark chocolate (chopped)
300 g
fresh cream
300 g
unsalted butter
60 g
salt
1.5 g
Eggless Chocolate Sponge
thick curd
80 g
cold-pressed sunflower oil
120 g
organic sugar
140 g
milk
120 g
lemon juice
5 ml
all-purpose flour
180 g
cocoa powder
40 g
baking powder
4 g
baking soda
3 g
salt
1 g
Instructions
Caramelize the sugar
Heat sugar in a pan over medium heat until it melts and turns a deep amber color.
Add butter and cream
Add butter and whisk until fully combined. Slowly pour in the warm cream while whisking continuously.
Season and cool the caramel
Add salt and mix well. Strain if needed and allow it to cool completely.
Refrigerate and whip the caramel
Refrigerate for 4–6 hours or overnight. Whip the chilled caramel until light, fluffy, and pipeable.
Heat the cream
Heat cream until just simmering.
Combine chocolate and cream
Pour over chopped dark chocolate and let sit for 2 minutes.
Add butter and finish ganache
Add butter and salt. Mix until smooth and glossy and cover with cling film touching the surface.
Set the ganache
Let it set at room temperature or chill until spreadable.
Prepare wet ingredients
In a large bowl, whisk together thick curd, sunflower oil, organic sugar, milk, and lemon juice until smooth.
Mix dry ingredients
In another bowl, sift together all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
Combine wet and dry
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Bake the sponge
Pour the batter into a lined 6-inch cake pan and bake in a preheated oven at 180°C for 30-35 minutes or until a toothpick inserted comes out clean.
Cool the sponge
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Assemble the cake
Slice the cooled sponge horizontally if desired. Spread or pipe a layer of whipped salted caramel, then cover with chocolate ganache. Repeat layers if making a taller cake. Chill before serving.
Original recipe
Storage
Store in an airtight container. Ganache may firm up in the fridge; bring to room temperature before serving for best texture.
Notes
• The caramel needs time to chill before whipping - plan ahead.
• Do not overmix the sponge batter to keep it light.
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