Viral London Chocolate Caramel Cake
Viral London Chocolate Caramel Cake
Ingredients
For the Chocolate Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
For the Salted Caramel Filling
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 2 tablespoons unsalted butter, cut into pieces, at room temperature
- 1/2 teaspoon sea salt
- 1/2 teaspoon vanilla extract
For the Chocolate Ganache
- 8 ounces dark chocolate, finely chopped
- 1 cup heavy cream
- 1 tablespoon light corn syrup, (optional, for shine)
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.
⏱️ 3 min
- 3
Add the milk, vegetable oil, large eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, until well combined.
⏱️ 3 min
- 4
Carefully stir in the boiling water (the batter will be thin). Divide the batter evenly between the prepared cake pans.
⏱️ 2 min
- 5
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
⏱️ 40 min•🌡️ 350
- 6
To make the salted caramel: In a heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and continue to cook until the mixture turns a deep amber color. This can take 8-12 minutes. Watch carefully to prevent burning.
⏱️ 12 min
- 7
Remove the pan from the heat. Carefully and slowly pour in the warmed heavy cream while whisking constantly (the mixture will bubble vigorously). Add the butter pieces, sea salt, and vanilla extract. Whisk until smooth. Let the caramel cool completely to room temperature, about 1 hour. It will thicken as it cools.
⏱️ 65 min
- 8
To make the chocolate ganache: Place the finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream and light corn syrup (if using) over medium heat until it just begins to simmer around the edges. Do not boil.
⏱️ 5 min
- 9
Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes without stirring. Then, gently whisk from the center outwards until the ganache is smooth and glossy. Let it cool slightly until it's a pourable but thick consistency, about 30 minutes.
⏱️ 35 min
- 10
To assemble the cake: Once the cake layers are completely cool, place one cake layer on a serving plate or cake stand. Spread about half of the cooled salted caramel evenly over the top.
⏱️ 5 min
- 11
Place the second cake layer on top. Spread the remaining salted caramel over the second layer, leaving a small border around the edge.
⏱️ 3 min
- 12
Pour the slightly cooled chocolate ganache over the entire cake, allowing it to drip down the sides. Use an offset spatula to gently spread the ganache evenly over the top and sides.
⏱️ 5 min
- 13
Refrigerate the cake for at least 1 hour to allow the ganache and caramel to set before slicing and serving.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Viral London Chocolate Caramel Cake
For the Chocolate Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
For the Salted Caramel Filling
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 2 tablespoons unsalted butter, cut into pieces, at room temperature
- 1/2 teaspoon sea salt
- 1/2 teaspoon vanilla extract
For the Chocolate Ganache
- 8 ounces dark chocolate, finely chopped
- 1 cup heavy cream
- 1 tablespoon light corn syrup, (optional, for shine)
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.
⏱️ 3 min - 3
Add the milk, vegetable oil, large eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, until well combined.
⏱️ 3 min - 4
Carefully stir in the boiling water (the batter will be thin). Divide the batter evenly between the prepared cake pans.
⏱️ 2 min - 5
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
⏱️ 40 min•🌡️ 350 - 6
To make the salted caramel: In a heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and continue to cook until the mixture turns a deep amber color. This can take 8-12 minutes. Watch carefully to prevent burning.
⏱️ 12 min - 7
Remove the pan from the heat. Carefully and slowly pour in the warmed heavy cream while whisking constantly (the mixture will bubble vigorously). Add the butter pieces, sea salt, and vanilla extract. Whisk until smooth. Let the caramel cool completely to room temperature, about 1 hour. It will thicken as it cools.
⏱️ 65 min - 8
To make the chocolate ganache: Place the finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream and light corn syrup (if using) over medium heat until it just begins to simmer around the edges. Do not boil.
⏱️ 5 min - 9
Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes without stirring. Then, gently whisk from the center outwards until the ganache is smooth and glossy. Let it cool slightly until it's a pourable but thick consistency, about 30 minutes.
⏱️ 35 min - 10
To assemble the cake: Once the cake layers are completely cool, place one cake layer on a serving plate or cake stand. Spread about half of the cooled salted caramel evenly over the top.
⏱️ 5 min - 11
Place the second cake layer on top. Spread the remaining salted caramel over the second layer, leaving a small border around the edge.
⏱️ 3 min - 12
Pour the slightly cooled chocolate ganache over the entire cake, allowing it to drip down the sides. Use an offset spatula to gently spread the ganache evenly over the top and sides.
⏱️ 5 min - 13
Refrigerate the cake for at least 1 hour to allow the ganache and caramel to set before slicing and serving.
⏱️ 60 min