London Layer Cake

Chocolate Cake

Ingredients

• 225 g Sugar
• 150 g Eggs
• 150 g Low-protein flour
• 60 g Cocoa powder
• 6 g Baking powder
• 3 g Baking soda
• 2 g Salt

• 113 g Embassy Oceanic Dark Chocolate Couverture 65%
• 113 g Butter
• 225 g Milk

Method

1. Melt the Embassy Oceanic Dark Chocolate Couverture 65% and butter together, then add the milk. Blend with a hand blender until well combined.
2. Beat the sugar and eggs until they reach the ribbon stage and become pale in color. Transfer the mixture to a stainless steel bowl, then add one-third of the sifted dry ingredients and gently fold them in using a spatula.
3. Add one-third of the chocolate mixture and gently fold it in. Continue alternating between the remaining dry ingredients and the chocolate mixture until all ingredients are evenly combined.
4. Pour the batter into a 30 × 40 cm baking tray lined with parchment paper, then bake at 180°C for 10 minutes, or until fully cooked.

Sea Salt Whipped Caramel

Ingredients

• 160 g Sugar
• 185 g Glucose (1)
• 280 g Cream
• 88 g Milk
• 88 g Glucose (2)
• 6 g Sea salt
• 200 g Butter

Method

1. Cook the sugar and glucose (1) until they turn into a golden-brown caramel.
2. Heat the cream, milk, glucose (2), and sea salt, then gradually pour this mixture into the caramel while stirring constantly until fully combined. Cook for 5 minutes, then transfer to a stainless steel bowl.
3. Once the mixture cools to 50°C, add the softened butter and blend with a hand blender until completely smooth and emulsified.
4. Cover the surface of the caramel with plastic wrap (touching the surface), then let it rest in the refrigerator for 4 hours. Once it is partially set, whisk until it becomes lighter in color before use.

Chocolate Ganache

Ingredients

• 500 g Embassy Continental Dark Chocolate Couverture 75%
• 100 g Embassy Azalea Milk Chocolate Couverture 34%
• 600 g Fresh cream
• 80 g Butter
• 40 g Glucose

Method

1. Heat the fresh cream, pour it over the chocolate mixture, and let it sit until the chocolate is completely melted.
2. Add the glucose and butter, then blend with a hand blender until the mixture is fully emulsified.
3. Allow the chocolate ganache to partially set so it is easier to handle during assembly.

Assembly

1. Cut the chocolate cake using a 15.5 cm cake ring to yield 4 cake layers.
2. Place down the first layer of chocolate cake, pipe 150 g of chocolate ganache on top, and spread it evenly.
3. Pipe 150 g of whipped caramel over the chocolate ganache and spread it evenly.
4. Place the next layer of chocolate cake on top of the whipped caramel, then pipe the ganache followed by the whipped caramel again. Repeat this layering process until you have placed the third layer of chocolate cake.
5. Place the fourth chocolate cake layer on top of the final layer of whipped caramel, then coat the entire cake with the remaining chocolate ganache until smooth and neat. Finish by decorating as desired.