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ลอนดอนเค้กช็อกโกแลตคาราเมล
ลอนดอนเค้กช็อกโกแลตคาราเมล
Inspired by the viral chocolate cake from London, this recipe is my own interpretation of the famous dessert. It features moist chocolate cake layered generously with silky chocolate ganache and a light whipped caramel buttercream. By increasing the number of cake and filling layers, every slice offers the perfect balance of cake and filling. While it may not replicate the original exactly, this version delivers a rich and memorable chocolate cake experience in its own unique way.
Chocolate Cake
Ingredients
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All-purpose flour265 g
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Tulip Gold cocoa powder60 g
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Milk powder15 g
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Baking powder1½ tsp
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Baking soda1½ tsp
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Salt1 tsp
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Sugar180 g
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Brown sugar180 g
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Milk250 ml
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Lemon juice1 tsp
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Eggs2
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Rice bran oil125 ml
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Vanilla extract2 tsp
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Hot water250 ml
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Instant coffee1 tbsp
How to cook
- Prepare the chocolate ganache by combining the dark chocolate and whipping cream in a heatproof bowl. Microwave in 30-second intervals, stirring between each interval until smooth. Stir in the softened butter until fully incorporated. Let the ganache stand at room temperature until thick enough to pipe.
- Preheat the oven to 180°C with top and bottom heat. Line the bases of three 7-inch round cake pans with parchment paper.
- Stir the lemon juice into the milk and let stand for 5 minutes. Dissolve the instant coffee in the hot water and set aside.
- Place the flour, cocoa powder, milk powder, baking powder, baking soda, salt, sugar, and brown sugar in a food processor or blender. Pulse briefly until evenly combined, then transfer to a mixing bowl.
- Whisk together the eggs, rice bran oil, vanilla, and the milk mixture. Pour into the dry ingredients and whisk until just combined. Gradually add the hot coffee mixture and continue whisking until the batter is smooth.
- Divide the batter evenly among the prepared pans, about 460 g per pan. Tap each pan gently once or twice to release any large air bubbles. Bake for about 30 minutes, or until a skewer inserted into the center comes out clean. Cool completely.
- To make the whipped caramel buttercream, place the sugar in a saucepan over medium heat. Allow it to melt into a caramel, gently swirling the pan occasionally. Add the butter and stir until melted, then pour in the whipping cream and stir until smooth. Remove from the heat, add the white chocolate, and stir until completely melted.
- Blend the caramel mixture with an immersion blender until smooth. Place the bowl over an ice bath, stirring occasionally until completely cooled.
- Whip the cooled caramel mixture with a whisk attachment until light, fluffy, and pipeable. Transfer to a piping bag.
- Transfer the chocolate ganache to a piping bag.
- Trim the domed tops from the cakes, then slice each cake horizontally into 2 layers, creating a total of 6 cake layers.
- Place the first cake layer on a cake board or serving plate. Pipe a thin layer of chocolate ganache over the surface and smooth it evenly. Pipe a layer of whipped caramel buttercream on top and smooth. Repeat with the remaining layers, finishing with the sixth cake layer.
- Frost the top and sides of the cake with the remaining chocolate ganache. Refrigerate for about 1 hour before slicing and serving.