NG TV NEWS | WEEKLY SPECIAL
VIRAL LONDON CAKE: THE CHOCOLATE-CARAMEL TREND
By Chef Romi | NG TV News
From social-media feeds to bakery counters, the Viral London Cake has become a dessert trend worth trying. Its appeal lies in a simple but effective combination: moist chocolate sponge, light whipped salted caramel and a glossy chocolate ganache. The contrast of rich chocolate with lightly salted caramel gives the cake its distinctive character.
INGREDIENTS
For the Chocolate Sponge
- 150g all-purpose flour
- 40g cocoa powder
- 140g powdered sugar
- 1¼ tsp baking powder
- ½ tsp baking soda
- 100g neutral oil
- 100g buttermilk
- 2 eggs
- 100g hot water mixed with 1 tsp instant coffee
For Salted Caramel
- 150g sugar
- 40g butter
- 200g cream
- A pinch of salt
For Chocolate Ganache
- 200g dark chocolate
- 200g cream
- 50g butter
METHOD
Bake the sponge:
Preheat the oven to 180°C. Whisk the eggs, oil and buttermilk. Sift the flour, cocoa powder, sugar, baking powder and baking soda. Combine the wet and dry mixtures, then add the hot coffee-water. Pour into a lined cake tin and bake for 30–35 minutes. Cool completely before cutting into layers.
Prepare the caramel:
Heat the sugar with water until it turns golden. Carefully add butter, followed by warm cream. Stir until smooth, add salt and cool completely. For the signature texture, chill the caramel before whipping it with cream.
Make the ganache:
Pour hot cream over chopped chocolate. Let it stand briefly, add butter and stir until smooth and glossy.
Assemble:
Place one sponge layer on a cake board, add whipped salted caramel and a layer of ganache. Repeat with the remaining sponge. Finish with ganache and refrigerate until set.
CHEF ROMI’S BAKERY NOTE
The secret is balance, not excess. Keep the sponge moist, the caramel light and the ganache smooth. The slight saltiness should cut through the sweetness rather than dominate it.
NG TV NEWS | WEEKLY SPECIAL
Recipe & Presentation: Chef Romi
Disclaimer: This is a home-baking adaptation of the viral London Cake trend. Recipes and techniques may vary.
