London's Viral Chocolate Caramel Cake
Equipment
Ingredients
Whipped Salted Caramel
Sugar
150 g
Unsalted butter
40 g
Fresh cream
200 g
Salt
0.125 tsp
Chocolate Ganache
Dark chocolate
300 g
Fresh cream
300 g
Unsalted butter
60 g
Salt
0.25 tsp
Eggless Chocolate Sponge
Thick curd
80 g
Cold-pressed sunflower oil
120 g
Organic sugar
140 g
Milk
120 g
Lemon juice
1 tsp
All-purpose flour
180 g
Cocoa powder
40 g
Baking powder
1 tsp
Baking soda
0.5 tsp
Salt
1 pinch
Instructions
Prepare whipped salted caramel
Make the salted caramel base for whipping.
Add butter and cream to caramel
Incorporate butter and warm cream into the caramel.
Season and strain caramel
Add salt and strain caramel if needed.
Cool and refrigerate caramel
Cool caramel completely then refrigerate.
Whip caramel
Whip chilled caramel until light and fluffy.
Prepare chocolate ganache
Make chocolate ganache for filling and topping.
Combine chocolate and cream
Pour hot cream over chocolate and rest.
Finish ganache
Add butter and salt, mix until glossy.
Set ganache
Cover and let ganache set until spreadable.
Mix wet ingredients for sponge
Combine curd, oil, sugar, milk and lemon juice.
Mix dry ingredients for sponge
Combine flour, cocoa, baking powder, baking soda and salt.
Combine wet and dry sponge ingredients
Mix wet and dry ingredients to form batter.
Bake the sponge
Pour batter into 6-inch pan and bake.
Cool the sponge
Let sponge cool completely before assembly.
Assemble the cake
Layer sponge with caramel and ganache.
Original recipe
Storage
Store assembled cake in refrigerator. Bring to room temperature before serving for best texture.
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