London Cake | Ultimate Chocolate Caramel Cake | Moist, Rich & Easy Recipe

London Cake | Ultimate Chocolate Caramel Cake | Moist, Rich & Easy 🍰 Today we’re making a decadent Chocolate Caramel Layer Cake — moist, rich, and filled with silky chocolate ganache and whipped caramel cream. This dessert is perfect for celebrations, family gatherings, or whenever you want a show stopping cake that tastes even better than it looks. ✨ What You’ll Learn in This Video: • How to make a smooth, glossy chocolate ganache • How to prepare a whipped caramel cream • How to bake a moist chocolate sheet cake • How to assemble perfect, clean layers Ingredients: ✨ Caramel Cream 150 g sugar 150 g heavy cream 40 g butter A pinch of salt Heat the cream until hot (but not boiling). In a separate pan, melt the sugar until it reaches a deep amber color. Add the butter and mix until smooth. Carefully pour in the hot cream — it will bubble up — then reduce the heat. Stir for about one minute until fully combined. Add the salt, transfer to a bowl, and chill for a few hours. Once cold, whip the caramel briefly until lighter in color and creamy. 🍫 Chocolate Ganache 350 g dark chocolate 350 g heavy cream 45 g butter Heat the cream until hot, then remove from the heat. Add the chocolate, making sure it’s fully covered by the cream. Let it sit for 5 minutes, then mix until glossy and smooth. Add the butter and blend until fully incorporated. Transfer to a bowl, cover the surface with plastic wrap and chill for a few hours. 🍰 Moist Chocolate Cake 160 g flour 40 g cocoa powder 200 g sugar 1 tsp baking soda A pinch of salt 2 eggs 80 ml vegetable oil 160 ml buttermilk 160 ml hot coffee Combine the sugar, flour, cocoa, baking soda, and salt. I recommend sifting the flour and cocoa powder to prevent lumps in the batter. In another bowl, whisk the eggs, oil, and buttermilk. Add the dry ingredients, then thin the batter with the hot coffee. Pour into a 40×30 cm tray and bake at 180°C for 12–15 minutes. Cut the cooled cake into 3 equal layers. 🎂 Assembly Place the first cake layer on your board. Spread ¼ of the chocolate ganache, then pipe ⅓ of the caramel cream. Repeat with the second layer. Finish with a smooth layer of chocolate ganache on top. (My video uses 4 layers, but all quantities are for 3 layers) 💡 Tips for Best Results • Chill both creams before assembling the cake • Whip the caramel only after it’s fully cold • Use hot coffee for a deeper chocolate flavor • Level your cake layers for a clean finish 📣 If you enjoyed this recipe… Don’t forget to 👍 like, 🔔 subscribe, and leave a comment telling me how your cake turned out. Your support helps me bring more delicious recipes to the channel!