This Chocolate Caramel Cake is London's Most loved and considered the best chocolate cake in Town. This amazing cake recipe went viral for a reason. The combination of moist chocolate cake frosted with rich chocolate ganache and whipped salted caramel creates the perfect balance of sweet, salty and intense chocolate flavour. Learn how to make this London's Viral Chocolate Caramel Cake Recipe with step by step pictures, fail proof recipe.
London's Viral Chocolate Caramel Cake Recipe
If you've spent time on TikTok or Instagram, you've must have came across this London's viral chocolate caramel cake. It has taken over social media by storm, I am seeing them constantly on my feed which have brought me to a stage where I had to try my version of it. Remember the viral chocolate strawberry recipe that I tried.
Jump to:
I am happy that I did, because it was totally worth the hype. The combination of moist chocolate cake with the rich chocolate ganache and salted caramel frosting was heaven. It was unlike any cake that I have tasted in my life. So good! No wonder it has gone this viral.
About London's Viral Chocolate Caramel Cake
So first what makes this cake unique and special and why did it go this viral? This stunning layered cake is unlike other chocolate cake which are overly sweet. This chocolate caramel cake has the perfect balance of taste and texture.
The cake is super moist, so chocolaty and intense. It is frosted with two layers of frosting. One is a rich chocolate ganache which is dark, slightly bitter and so chocolate. The next one is whipped salted caramel which is a perfect balance of sweet, salty and bitter taste.
Together this chocolate caramel cake is a match made in food heaven. If you love baking and cakes, then I strongly recommend you to try this cake ASAP.
Similar Recipes
Now the next question who made this cake viral and why it is called London's viral cake?
British baker Edd Kimber, who is the winner of the first series of the Great British Bake off, created this chocolate caramel cake and featured it in this cookbook Chocolate baking. He is also known as The Boy Who Bakes.
Soon after, London's Populations bakery added this to their menu and they regularly sold out within minutes. Still There was long queues to get this cake which made it one of the most popular and best chocolate cake in London.
This popularity spread viral all over the world through social media which made baking enthusiast recreate this iconic cake. That's how it went viral.
Similar Chocolate Recipes
Now let's talk about this chocolate caramel cake recipe. When I first came across this recipe, I was so impressed so I recreated the next week itself. But my first attempt was a complete failure. My whipped salted caramel didn't hold and melted away which made my cake collapse.
So I changed the whipped caramel recipe multiple times through many trial and error and landed upon a fool proof recipe which has white chocolate. It was stable enough to hold the cake together and gave me a distinct caramel layer when sliced.
There were few things which I learned while making this recipe. First is make the ganache and whipped salted caramel frosting a day in advance. So it is cold when you want to frost. The cake and the frosting should be cold before assembling so there is no melting.
Assemble the cake in a parchment lined loaf pan, so when you fill and pipe the frosting, it doesn't leak all over and the cake doesn't collapse. Make sure to chill the cake in fridge time to time when you frost to prevent over heating of the frosting, specially the whipped caramel.
If you follow these steps, you should get the perfect cake without any fail. Finally I am ready to share this perfect fool proof recipe for London's viral chocolate caramel cake with you all.
Ingredients
- Plain Flour - I used plain all purpose flour for this recipe, using wheat flour will affect the texture of the cake.
- Sugar - regular granulated sugar is preferred in this recipe. Since this cake is already super moist, using brown sugar is not recommended.
- Cocoa - unsweetened finest quality of cocoa makes all the difference.
- Raising Agent - baking soda and baking powder helps make the cake rise and keeps it soft.
- Oil - I use refined sunflower oil when baking cakes. You can use any flavourless neutral oil like vegetable oil.
- Vanilla - pure vanilla enhances the chocolate taste.
- Salt - a small pinch of salt balance the taste of the chocolate cake.
- Buttermilk - I mixed regular milk with vinegar to make my own buttermilk.
- Hot Coffee - coffee and chocolate are perfect combination. A hint of coffee always enhances the chocolaty taste.
- Egg - you have no substitute for eggs in this recipe. It makes the cake staple and hold together.
- Chocolate Ganache - I used my homemade chocolate ganache recipe to decorate the cake. You can even make my chocolate ganache with milk.
- Whipped Salted Caramel Frosting - one of the main frosting used in this viral cake is whipped salted caramel. Make sure you make them at least a day in advance for ease.
Step by Step Pictures
Pre Preparation - Frostings Make a Day in Advance
1)You have to start making the chocolate ganache and whipped salted caramel at least a day in advance so it is all ready to assemble when the cake is baked. Check the respective linked recipe for method. Now let's bake the cake.
Making Homemade buttermilk and hot coffee
2)Preheat oven to 180 degree C (360 degree F). Line a 9x13 inch rectangle cake pan with parchment paper and set aside.
Start by making buttermilk and hot coffee. Here you can see, I am having milk and vinegar for buttermilk. Water and instant coffee powder for hot coffee.
3)Take milk and vinegar in a bowl and mix well. This is your buttermilk. Mix hot water with instant coffee in a separate bowl, this is your hot coffee. Set aside these two aside till needed.
Dry Ingredients
4)Take flour, sugar, baking powder, baking soda, salt, cocoa in a bowl and mix well using a whisk until it is evenly combine.
5)This is your dry ingredients, set aside.
Wet Ingredients
6)Take a larger mixing bowl. Add in egg, oil, vanilla, the mixed buttermilk.
7)Mix this really well. This is your wet ingredients.
Make Cake Batter
8)Now add in the dry ingredients.
9)Combine using a whisk until just mixed.
10)Pour in the hot coffee and mix well.
11)The batter will be thin.
Baking Cake
12)Now pour this into the prepared cake pan. Spread evenly and place it into the preheated oven.
13)Bake for 25 to 28 minutes until the cake is baked. Insert a tooth pick to check whether the cake is cooked, if the tooth pick comes out clean then the cake is baked.
14)Remove the cake from oven and allow to cool for 30 minutes in the pan. Now un-mould gently on a parchment lined tray. Set aside to cool completely. Place the cake in fridge for atleast 1 hour before assembling the final cake.
Now that the cake is baked and cooled. Let's assemble the cake. First we are going to make 3 layers of cake. So you have to use a sharp knife to cut the cake in 3 small rectangles. Once it is cut, set aside for a moment.
Assembling Viral Cake
15)I am using a loaf pan to assemble the cake. Since it is easy and there is less chance of the cake sliding off. Take a loaf pan, line it with some parchment paper, make sure there is some parchment over hanging so it easy to remove the cake from loaf pan.
Place one piece of the cake in the base of the loaf pan.
16)Spread an even layer of chocolate ganache. You can use a piping bag to apply an even layer. Once the ganache is added, spread it evenly using a spatula.
19)Now pipe a layer of the whipped salted caramel. Now spread it evenly with a spatula.
20)Place the second piece of the cake.
21)Repeat with ganache and whipped caramel.
22)Place the third layer of the cake. Press the cake gently inside the loaf pan. Now place the whole loaf pan into the fridge for at least 2 to 4 hours for the cake to set. This makes the frosting set so it will be easy to frost the entire cake.
Final Frosting
23)Once the cake has rested in fridge for couple of hours. Remove the cake from fridge. Now gently remove the entire cake from the loaf pan and place it on a plate or turn table.
24)Frost the entire cake with chocolate ganache, spread evenly to cover the top and sides.
25)Return the cake to fridge and let it set overnight.
26)The next day, you can slice and serve one of the most decadent chocolate caramel cake you have ever eaten in your life.
Expert Tips
Quality Ingredients - Use high quality cocoa and chocolate for making the cake and ganache, this step makes all the difference.
No over mixing - the batter for the cake will be thin. When mixing the batter, you have to be gently. Over mixing may result in dense cakes.
Use loaf pan trick - I am using a loaf pan to assemble the cake. Since it is easy and there is less chance of the cake sliding off. Take a loaf pan, line it with some parchment paper, make sure there is some parchment over hanging so it easy to remove the cake from loaf pan.
Keep it cold - The whipped caramel frosting has to be cold before piping over the cake. So it stays stable all the time. You can place the cake in fridge before frosting as well. Cold cakes and frosting is easy to assemble than room temperature ingredients.
Refrigeration - Since the cake is frosted with layers of ganache and whipped caramel. You have to keep the cake in fridge to prevent it from melting. Refrigerate the finished cake for at least 4 hours before slicing.
For Clean slices - When slicing Wipe your knife between cuts for clean, bakery-style slices.
Storage and Serving - Chocolate caramel cake freezes well upto 2 months. Thaw in fridge 2 days prior serving. You can make this cake upto 4 to 5 days ahead of time. Keep it covered in fridge. Enjoy this cake with some black coffee or tea for best taste.
FAQ
Q: What makes London's viral chocolate caramel cake different?
The perfect balance of sweet, chocolaty, salty taste and moist texture in this cake makes it different from the overly sweet cakes.
Q: Why is it called London's viral cake?
The cake gained widespread attention after British baker Edd Kimber (@theboywhobakes) featured the recipe in his cookbook Chocolate Baking.The cake became famous after going viral on social media when London bakery Populations Bakery began selling slices that regularly sold out within minutes.
Q: Can I make it ahead of time?
Absolutely, you can make this cake upto 4 to 5 days ahead of time. Keep it covered in fridge.
Q: Can I freeze the cake?
Absolutely, Chocolate caramel cake freezes well upto 2 months. Thaw in fridge 2 days prior serving.
Q: Should the cake be refrigerated?
Yes, since this cake uses whipped salted caramel as frosting. You have to store this cake in fridge all the time.
📖 Get Recipe
London's Viral Chocolate Caramel Cake Recipe
Equipment
Ingredients
Dry Ingredients
- 120 grams All Purpose Flour (1 cup)
- 150 grams Granulated Sugar (¾ cup)
- 30 grams Unsweetened Cocoa Powder
- 1 teaspoon Baking soda (Cooking soda)
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
Wet Ingredients
- 1 large Egg
- 60 ml Sunflower Oil (¼ cup)
- 1 teaspoon Vanilla Extract
For Making Buttermilk
- 120 ml Full Fat Milk (½ cup)
- 1 teaspoon Vinegar or Lemon Juice
For Making Hot Coffee
- 120 ml Hot water (½ cup)
- 1½ teaspoon Instant coffee Powder
For Frosting and Filling
- 1 batch Chocolate Ganache
- 1 batch Whipped Salted Caramel
Instructions
- You have to start making the ganache and whipped salted caramel at least a day in advance so it is all ready to assemble when the cake is baked. Check the respective linked recipe for method. Now let's bake the cake.
- Preheat oven to 180 degree C (360 degree F). Line a 9x13 inch rectangle cake pan with parchment paper and set aside.
- Start by making buttermilk and hot coffee. Take milk and vinegar in a bowl and mix well. This is your buttermilk. Mix hot water with instant coffee in a separate bowl, this is your hot coffee. Set aside these two aside till needed.
- Take flour, sugar, baking powder, baking soda, salt, cocoa in a bowl and mix well using a whisk until it is evenly combine. This is your dry ingredients, set aside.
- Take a larger mixing bowl. Add in egg, oil, vanilla, the mixed buttermilk. Mix this really well. This is your wet ingredients.
- Now add in the dry ingredients and combine using a whisk until just mixed. Pour in the hot coffee and mix well. The batter will be thin.
- Now pour this into the prepared cake pan.Spread evenly and place it into the preheated oven. Bake for 25 to 28 minutes until the cake is baked. Insert a tooth pick to check whether the cake is cooked, if the tooth pick comes out clean then the cake is baked.
- Remove the cake from oven and allow to cool for 30 minutes in the pan. Now un-mould gently on a parchment lined tray. Set aside to cool completely. Place the cake in fridge for atleast 1 hour before assembling the final cake.
- Now that the cake is baked and cooled. Let's assemble the cake. First we are going to make 3 layers of cake. So you have to use a sharp knife to cut the cake in 3 small rectangles. Once it is cut, set aside for a moment.
- I am using a loaf pan to assemble the cake. Since it is easy and there is less chance of the cake sliding off. Take a loaf pan, line it with some parchment paper, make sure there is some parchment over hanging so it easy to remove the cake from loaf pan.
- Place one piece of the cake in the base of the loaf pan. Spread an even layer of chocolate ganache. You can use a piping bag to apply an even layer. Once the ganache is added, spread it evenly using a spatula. Now pipe a layer of the whipped salted caramel. Now spread it evenly with a spatula.
- Place the second layer of the cake. Repeat with ganache and whipped caramel. Place the third layer of the cake. Press the cake gently inside the loaf pan. Now place the whole loaf pan into the fridge for at least 2 to 4 hours for the cake to set. This makes the frosting set so it will be easy to frost the entire cake.
- Once the cake has rested in fridge for couple of hours. Remove the cake from fridge. Now gently remove the entire cake from the loaf pan and place it on a plate or turn table. Frost the entire cake with chocolate ganache, spread evenly to cover the top and sides.
- Return the cake to fridge and let it set overnight. The next day, you can slice and serve one of the most decadent chocolate caramel cake you have ever eaten in your life.
Leave a Reply