I Made The Viral London Chocolate Cake I finally did it! I…
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I Made The Viral London Chocolate Cake
I finally did it! I tried the Viral London Chocolate Cake and it is sooo worth the hype!
I mean at the end of the day, it's chocolate cake with chocolate ganache frosting and whipped salted caramel, how can it not be good!!
Most of the recipes I saw online used a basoc chocolate ganache for the frosting, but I used my chocolate fudge frosting because it's so much harder to mess up, unlike chocolate ganache (my opinion btw) and I also used an eggless chocolate cake recipe, because I just love the texture of this cake! So rich and fluffy!
The recipe is below:
For the Chocolate Cake
165 g all-purpose flour
1 tsp baking powder
¼ tsp salt
95 g Greek yogurt room temperature
175 g granulated sugar
1 tsp vanilla extract
¼ tsp baking soda
56 g unsalted butter cubed
65 g vegetable oil
180 g whole milk
1 tsp instant coffee
40 g unsweetened cocoa powder
For the Chocolate Fudge Frosting
170 g heavy cream
250 g dark or semi-sweet chocolate chopped
150 g unsalted butter cubed
60 g powdered sugar
½ tsp instant coffee
7 g unsweetened cocoa powder
1 tsp vanilla extract
For the Whipped Caramel
130 g granulated sugar
35 g unsalted butter
170 g heavy cream
½ tsp salt
For the Chocolate Simple Syrup
100 g hot water
20 g granulated sugar
1 tsp unsweetened cocoa powder
Instructions
Caramel (day ahead): Melt sugar in a saucepan over medium-low, swirling (don't stir) until melted and amber. Add butter, whisk in. Carefully add cream (it'll steam/bubble). Simmer 2-3 min, stir in salt. Cool 10 min, cover, refrigerate 6+ hrs (overnight best).
Frosting: Heat cream until just simmering. Add butter, powdered sugar, coffee, vanilla, cocoa, chocolate. Whisk until smooth. Chill \~1 hr until spreadable.
Cake: Preheat 180°C/350°F. Whisk flour, baking powder, salt. Melt butter, oil, milk, coffee together; whisk in cocoa powder off heat (blooms it), cool. Separately whisk yogurt, sugar, baking soda, vanilla. Alternate adding cocoa mixture and dry ingredients into yogurt mix, ending with dry, don't overmix. Pour into greased/lined 9x13 pan, bake \~20 min (toothpick clean). Cool completely, then cut into 4 equal rectangles lengthwise.
Syrup: Mix hot water, sugar, cocoa until dissolved. Cool.
Whip caramel: Once fully chilled, whip with mixer until light, fluffy, and pale.
Assemble: Brush each cake layer with syrup. Pipe a frosting border around the edge, fill center with whipped caramel, spread. Stack layers, repeat. Top layer gets syrup + full frosting coat on top/sides. Chill 10 min before final smoothing, then 20-30 min before serving.
Tips: Caramel must be fully chilled before whipping or it won't whip. Frosting can be made ahead, soften at room temp 1-2 hrs, or microwave briefly if too firm. Don't skip the syrup, makes the cake extra moist.
#food #drink
source
I finally did it! I tried the Viral London Chocolate Cake and it is sooo worth the hype!
I mean at the end of the day, it's chocolate cake with chocolate ganache frosting and whipped salted caramel, how can it not be good!!
Most of the recipes I saw online used a basoc chocolate ganache for the frosting, but I used my chocolate fudge frosting because it's so much harder to mess up, unlike chocolate ganache (my opinion btw) and I also used an eggless chocolate cake recipe, because I just love the texture of this cake! So rich and fluffy!
The recipe is below:
For the Chocolate Cake
165 g all-purpose flour
1 tsp baking powder
¼ tsp salt
95 g Greek yogurt room temperature
175 g granulated sugar
1 tsp vanilla extract
¼ tsp baking soda
56 g unsalted butter cubed
65 g vegetable oil
180 g whole milk
1 tsp instant coffee
40 g unsweetened cocoa powder
For the Chocolate Fudge Frosting
170 g heavy cream
250 g dark or semi-sweet chocolate chopped
150 g unsalted butter cubed
60 g powdered sugar
½ tsp instant coffee
7 g unsweetened cocoa powder
1 tsp vanilla extract
For the Whipped Caramel
130 g granulated sugar
35 g unsalted butter
170 g heavy cream
½ tsp salt
For the Chocolate Simple Syrup
100 g hot water
20 g granulated sugar
1 tsp unsweetened cocoa powder
Instructions
Caramel (day ahead): Melt sugar in a saucepan over medium-low, swirling (don't stir) until melted and amber. Add butter, whisk in. Carefully add cream (it'll steam/bubble). Simmer 2-3 min, stir in salt. Cool 10 min, cover, refrigerate 6+ hrs (overnight best).
Frosting: Heat cream until just simmering. Add butter, powdered sugar, coffee, vanilla, cocoa, chocolate. Whisk until smooth. Chill \~1 hr until spreadable.
Cake: Preheat 180°C/350°F. Whisk flour, baking powder, salt. Melt butter, oil, milk, coffee together; whisk in cocoa powder off heat (blooms it), cool. Separately whisk yogurt, sugar, baking soda, vanilla. Alternate adding cocoa mixture and dry ingredients into yogurt mix, ending with dry, don't overmix. Pour into greased/lined 9x13 pan, bake \~20 min (toothpick clean). Cool completely, then cut into 4 equal rectangles lengthwise.
Syrup: Mix hot water, sugar, cocoa until dissolved. Cool.
Whip caramel: Once fully chilled, whip with mixer until light, fluffy, and pale.
Assemble: Brush each cake layer with syrup. Pipe a frosting border around the edge, fill center with whipped caramel, spread. Stack layers, repeat. Top layer gets syrup + full frosting coat on top/sides. Chill 10 min before final smoothing, then 20-30 min before serving.
Tips: Caramel must be fully chilled before whipping or it won't whip. Frosting can be made ahead, soften at room temp 1-2 hrs, or microwave briefly if too firm. Don't skip the syrup, makes the cake extra moist.
#food #drink
source
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