VIRAL LONDON CAKE

CHOCOLATE SPONGE
Flour: 210 g
Cocoa powder: 64 g
Sugar: 400 g
Baking soda: 2 tsp
Baking powder: 1 tsp
Salt: ¾ tsp
Buttermilk: 240 g
Brewed coffee: 240 g
Vegetable oil: 108 g
Eggs: 2 (Large)
Vanilla extract: 1 tsp
Vinegar: 1 tsp



CHOCOLATE GANACHE
Couveture dark chocolate: 400g
Double cream: 400g (36-40% fat)
Honey: 2 Tablespoons
Cocoa powder: 10g
Sour cream: 55g


WHIPPED CARAMEL
Sugar: 500g
Heavy cream: 350g
Softened butter: 350g
Salt: 1tsp






CHOCOLATE SPONGE

1. Whisk all the dry ingredients (flour, cocoa powder, sugar, baking soda, baking powder, and salt) together in a large bowl.

2. Whisk in the oil, eggs, buttermilk, vinegar and vanilla extract until smooth.

3. Finish & Mix: Slowly stir in the hot brewed coffee until fully incorporated (batter will be thin).

4. Pour into two 25cm x 25cm prepared pan(s) and bake at 185°C for 12–15 minutes, or until a toothpick inserted in the center comes out clean.



CHOCOLATE GANACHE

1. Chop the 400g dark chocolate finely and place it in a heatproof bowl.

2. In a saucepan heat double cream over medium until it reaches 80–85°C (176–185°F).

3. Pour the hot cream mixture over the chocolate. Let it sit undisturbed for 1 minute, add cocoa, sourcream and honey and blend until smooth. Refrigirate for half an hour, or until the ganache reaches a spreadable consistency.


WHIPPED CARAMEL

1. Melt sugar in a pan over medium heat until completely liquid and deep amber.

2. Warm heavy cream to a simmer, then carefully whisk into the hot sugar (it will bubble vigorously).

3. Remove from heat and cool for 5 minutes.

4. Whisk in softened butter in two parts until fully incorporated, then stir in 1 tsp salt.

5. Transfer to a bowl and refrigerate for at least 4 hours until completely cold.

6. Whip with an electric mixer on medium-high until pale, light, and fluffy.



ASSEMBLY

1. Place the 12 cm x 25 cm cake ring directly onto your serving board or tray.

2. Cut four 12 cm x 25 cm sponge layers to fit tightly inside the ring.

3. Place the first sponge layer at the bottom of the ring. Spread an even layer of whipped caramel, followed by a layer of dark chocolate ganache.

4. Top with the second sponge and repeat the caramel and ganache layers. Continue this process for the third sponge layer, finishing with the fourth sponge layer on top.

5. Refrigerate the assembled cake for at least 2 hours to set completely before carefully removing the cake ring.