Viral London Chocolate Cake (Eggless)

Ingredients

• 400 g plain flour
• 70 g Dutch cocoa powder (For the chocolate sponge)
• 15 g baking powder
• 6 g baking soda
• 5 g salt (For the chocolate sponge)
• 300 g caster sugar (For the chocolate sponge)
• 180 g neutral oil (For the chocolate sponge)
• 300 g milk (For the chocolate sponge)
• 220 g plain yogurt (For the chocolate sponge)
• 120 g dark chocolate, melted (For the chocolate sponge)
• 10 g vanilla (For the chocolate sponge)
• 18 g white vinegar (Add last to the batter)
• 180 g milk (For the chocolate soak)
• 20 g caster sugar (For the chocolate soak)
• 8 g cocoa powder (For the chocolate soak)
• salt (A pinch, for the chocolate soak)
• 500 g caster sugar (For the whipped salted caramel)
• 300 g whipping cream (Warm before adding to the caramel)
• 350 g unsalted butter (Softened; for the whipped salted caramel)
• 6 g fine sea salt (For the whipped salted caramel)
• 1200 g dark chocolate (Large ganache batch, recommended; the source also gives a small-batch alternative of 400 g)
• 990 g whipping cream (For the large ganache batch; fresh cream may be used)
• 75 g unsalted butter (For the large ganache batch)

Steps

1. 1

   Preheat a fan oven to 160–165°C (320–329°F). Line a 40 × 60 cm baking tray with parchment paper, leaving enough overhang to lift out the sponge.

2. 2

   In a large bowl, whisk together the plain flour, Dutch cocoa powder, baking powder, baking soda, and 5 g salt until evenly combined and free of obvious lumps.

3. 3

   In a separate bowl, whisk together the caster sugar, neutral oil, milk, yogurt, melted dark chocolate, and vanilla until smooth and evenly blended. Do not add the vinegar yet.

4. 4

   Pour the wet mixture into the dry ingredients and mix just until a smooth batter forms. Avoid prolonged mixing once no dry flour remains.

5. 5

   Add the white vinegar last and mix it through promptly and evenly.

6. 6

   Spread the batter in an even layer in the lined 40 × 60 cm tray. Bake for 12–15 minutes, until the sponge is set and a tester inserted in the center comes out without wet batter. Cool completely in the tray or on a rack.

7. 7

   For the chocolate soak, combine the milk, 20 g sugar, 8 g cocoa powder, and a pinch of salt in a small saucepan. Heat gently, stirring, until the sugar and cocoa have dissolved; do not boil. Cool completely.

8. 8

   For the salted caramel, place the 500 g caster sugar in a saucepan over medium heat. Melt it until it becomes a deep amber caramel, watching closely so it does not burn.

9. 9

   Slowly whisk the warm whipping cream into the caramel. Add it gradually because the mixture will bubble vigorously. Continue whisking until smooth.

10. 10

    Let the caramel mixture cool until warm rather than hot. Add the softened butter gradually, whisking after each addition until incorporated, then mix in the fine sea salt.

11. 11

    Chill the salted caramel completely. Once cold, whip it until light, airy, and spreadable.

12. 12

    For the large ganache batch, heat the 990 g whipping cream in a saucepan until steaming but not boiling.

13. 13

    Pour the hot cream over the 1200 g dark chocolate. Leave it undisturbed for 1 minute so the chocolate can soften.

14. 14

    Stir or blend the cream and chocolate from the center outward until completely smooth. Add the 75 g butter and blend again until glossy and fully incorporated.

15. 15

    Cool the ganache until it reaches a thick, spreadable consistency. If it is too fluid, allow it to cool longer; if it becomes too firm, warm it gently.

16. 16

    Trim the cooled sponge if necessary and cut it into 4 equal layers.

17. 17

    Place the first sponge layer on a serving board or flat tray. Lightly brush or spoon over some of the cooled chocolate soak, taking care not to saturate the sponge.

18. 18

    Spread a thin, even layer of chocolate ganache over the soaked sponge.

19. 19

    Spread a layer of whipped salted caramel over the ganache.

20. 20

    Repeat the sponge, chocolate soak, thin ganache layer, and whipped salted caramel sequence two more times, using three sponge-and-filling layers in total.

21. 21

    Place the final sponge layer on top and lightly apply the remaining chocolate soak.

22. 22

    Cover the assembled cake with a thin chocolate ganache crumb coat, sealing in loose crumbs. Chill briefly if needed to firm the coating.

23. 23

    Apply the final chocolate ganache coating, smoothing the top and sides as desired.

24. 24

    Chill the finished cake overnight before serving. Use a sharp knife for clean slices.

Notes

The source lists a small ganache batch of 400 g dark chocolate, 330 g whipping cream, and 25 g butter, but recommends the 3× large batch used here. Keep the cake chilled overnight for the best flavor and clean slices. The finished cake contains dairy and gluten but no eggs.

Nutrition per serving

• dessert
• cake
• eggless
• chocolate
• layer cake
• baked
• make-ahead
• vegetarian