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Decadent Chocolate Fudge Cake with Salted Caramel Recipe

ByMadison
Jump to Recipe· 4.6 from 17 reviews

If you’ve been daydreaming about the ultimate chocolate indulgence, let me introduce you to my **Decadent Chocolate Fudge Cake with Salted Caramel Recipe**—it’s a total game changer. Imagine layers of rich, moist chocolate fudge cake paired with silky salted caramel buttercream, topped with luscious dark chocolate ganache that drips decadently down the sides. This recipe has earned its spot as a favorite in my kitchen, and I promise once you try it, you’ll be hooked too. Ready to impress your friends or just treat yourself? Let’s dive in!

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Why This Recipe Works

  • Perfect Texture Balance: The cocoa paste and vinegar milk trick create a moist, fudgy crumb every time.
  • Layered Flavor Explosion: Salted caramel buttercream paired with dark ganache brings complexity and depth to each bite.
  • Show-Stopping Presentation: Piping buttercream kisses and dripping ganache is easier than it looks but wow-worthy.
  • Adaptable Method: You can prep the salted caramel and ganache ahead, so cake day isn’t overwhelming.
Decadent Chocolate Fudge Cake with Salted Caramel, chocolate fudge cake recipe, salted caramel cake, chocolate dessert, decadent chocolate cake with caramel - This image shows a tall, four-layer chocolate cake on a white marbled surface. Each dark brown chocolate cake layer is thick and moist, separated evenly by light tan cream dollops that look smooth and fluffy. The top of the cake is fully covered with the same cream dollops around the edge, and dark, glossy chocolate sauce drips thickly down the sides, creating a shiny, rich look. The chocolate sauce also pools slightly at the base of the cake, blending with the cream and cake layers. The background is dark with soft light hitting the cake, making it stand out. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Decadent Chocolate Fudge Cake with Salted Caramel Recipe plays a crucial role—whether it’s building the tender crumb of the cake, balancing sweetness with salt, or creating a silky smooth finish. Let’s break down why I trust these ingredients and a few shopping tips to get you started on the right foot.

Decadent Chocolate Fudge Cake with Salted Caramel, chocolate fudge cake recipe, salted caramel cake, chocolate dessert, decadent chocolate cake with caramel - Flat lay of a small mound of smooth room temperature butter, a few whole uncracked brown eggs with clean shells, a small heap of fine caster sugar crystals, a small pile of glossy brown sugar, a scattering of light brown plain cake flour, a small mound of Dutch processed cocoa powder, a small white ceramic bowl filled with hot water, another white bowl with fresh milk, a tiny white bowl containing a few salt flakes, a small white bowl with thick heavy cream, a few square pieces of rich dark chocolate, a small white bowl of sifted icing sugar, and a small white bowl of golden salted caramel sauce, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Butter: Using room temperature butter ensures it creams well, giving the cake lightness and smoothness in the buttercream.
  • Caster Sugar: Its fine texture dissolves quickly, helping to keep the cake tender and the caramel glossy.
  • Vanilla Extract: Just a dash brightens the chocolate flavors beautifully.
  • Eggs: Eggs bind everything and add moisture, they’re key for the cake’s structure.
  • Dutch Processed Cocoa: It gives a rich, mellow chocolate flavor without acidity, perfect for balancing the salted caramel.
  • Hot Water: The heat helps the cocoa fully release its flavor and dissolve properly into a paste.
  • Milk: Added with vinegar to create a buttermilk effect, boosting the cake’s tenderness.
  • Vinegar: Reacts with baking soda to help the cake rise and become fluffy.
  • Plain Cake Flour: Light and soft flour keeps the cake from being heavy or tough.
  • Baking Powder & Bicarbonate Soda: Together, they create the perfect lift for a moist crumb.
  • Brown Sugar: Adds extra depth and caramel notes into the salted caramel sauce.
  • Heavy Cream: Enriches both the caramel and ganache with a luxurious texture.
  • Salt Flakes: A sprinkle cuts through the sweetness and enhances all the chocolatey richness.
  • Dark Chocolate: Use good quality dark chocolate for the ganache—it melts smoother and tastes deeper.
  • Icing Sugar: Sifted to keep the buttercream silky smooth and easy to pipe.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Decadent Chocolate Fudge Cake with Salted Caramel Recipe is like a blank canvas—you can personalize it depending on what you love or have on hand. Over time, I’ve made a few tweaks that helped me dial it in perfectly, and I encourage you to play around, too.

  • Variation: Adding a splash of strong espresso to the cocoa paste really intensifies the chocolate flavor without making it taste like coffee—give it a go if you want a richer hit.
  • Dietary Swaps: You can replace butter with vegan margarine and use plant-based cream alternatives—I’ve done this with great success for friends with dietary needs.
  • Seasonal Flair: Top with fresh raspberries or sprinkle chopped toasted nuts between layers for extra texture and festive color.
  • Sweetness Level: If you like it less sweet, reduce the icing sugar slightly and up the salt flakes in the caramel—that salty-sweet combo is magic.

Step-by-Step: How I Make Decadent Chocolate Fudge Cake with Salted Caramel Recipe

Step 1: Prepare Your Pans and Preheat Oven

Start by preheating your oven to 180°C (350°F). This is crucial for even baking. Then, grease your cake pans well, dust lightly with flour, and line the bottoms with baking paper. This prep means your cakes will slide out cleanly later—trust me, it saves a lot of frustration!

Step 2: Cream Butter, Sugar & Vanilla

In a large bowl or stand mixer, beat the room temperature butter, caster sugar, and vanilla extract until it’s light and fluffy—about 3–5 minutes. This step traps air, making your cake beautifully soft, so don’t rush!

Step 3: Add Eggs, One at a Time

Beat in the eggs one by one, making sure each is fully incorporated before adding the next. This helps prevent the batter from curdling and ensures smooth mixing.

Step 4: Make Your Cocoa Paste

In a separate bowl, stir cocoa powder into hot water a little at a time until it forms a thick, smooth paste. This step unlocks the cocoa’s full flavor, so definitely don’t skip it.

Step 5: Mix Wet and Dry Ingredients Alternately

Add the cocoa paste gradually into your butter mixture. Then, mix the vinegar into the milk to ‘sour’ it. Sift the flour, baking powder, and bicarbonate soda together. Now, in three parts, add the dry ingredients alternately with the sour milk, starting and ending with the flour. Fold gently — you want everything combined without overmixing.

Step 6: Bake in Batches

Pour a quarter of the batter into each prepared tin and bake for about 23 minutes. Since this batter makes enough for four layers, you’ll bake two at a time and then repeat once the first two cool and you’ve prepped the pans again. The cakes are done when a skewer comes out clean but still moist.

Step 7: Whip Up the Salted Caramel

In a heavy-bottomed saucepan, melt caster and brown sugars over medium heat, stirring occasionally until smooth and amber in color. Add butter and whisk until melted through. Slowly pour in the heavy cream off the heat (be careful—it might bubble). Return to heat and boil for 1 minute. Remove and stir in salt flakes. Let cool completely before using to avoid runny buttercream.

Step 8: Make Dark Chocolate Ganache

Melt dark chocolate in 30-second bursts in the microwave, stirring in between. Once smooth, pour in the heavy cream and mix until combined. Let it cool slightly—it should be pourable but not hot—perfect for that signature drip.

Step 9: Salted Caramel Buttercream Magic

Beat butter until pale and fluffy, then sift in icing sugar and combine well. Add 1½ cups of your cooled salted caramel and beat until bright and creamy. Pop it in the fridge for 10–15 minutes to firm up so it’s easy to pipe those pretty buttercream kisses.

Step 10: Assemble Like a Pro

Set one cake layer on your serving plate. Pipe a border of large buttercream kisses around the edge using a big open piping tip. Fill the center with buttercream, then spoon over a generous layer of salted caramel sauce. Repeat with remaining layers, alternating buttercream, caramel, and a little ganache here and there. Top with more piped kisses, then pour ganache over the top, nudging it gently to drip down the sides. Let it settle, and enjoy the masterpiece you created!

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Pro Tips for Making Decadent Chocolate Fudge Cake with Salted Caramel Recipe

  • Don’t Skip The Cocoa Paste: It’s a small step but makes a huge difference to the chocolate intensity and texture.
  • Temperature Matters: Room temperature butter and eggs blend better—if yours are cold, pop them in warm water briefly to soften before starting.
  • Pipe Buttercream While Slightly Chilled: This gives you more control and cleaner, sharper buttercream kisses without sagging.
  • Avoid Runny Ganache: Let the ganache cool to just pourable before adding to your cake, or it’ll drip too fast and pool at the bottom.

How to Serve Decadent Chocolate Fudge Cake with Salted Caramel Recipe

Decadent Chocolate Fudge Cake with Salted Caramel, chocolate fudge cake recipe, salted caramel cake, chocolate dessert, decadent chocolate cake with caramel - A close-up of a dark chocolate layer cake with four thick layers, each separated by creamy light brown frosting with a smooth texture. The cake slice on a white plate shows the soft, moist texture of the chocolate cake and the creamy, fluffy filling inside. The whole cake in the background is decorated with evenly spaced dollops of the same light brown frosting on the top edge of each layer, with chocolate sauce dripping down the sides. A silver fork rests on the plate beside the cake slice. The scene is set on a white marbled surface with two white bowls behind the cake, each holding sauces that have dripped slightly on their sides. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep garnishes simple to let the cake shine. A sprinkle of flaky sea salt on top adds that extra hint of salty crunch I adore. Sometimes I’ll add a few edible gold flakes or chocolate shards for a bit of elegance if it’s a special occasion.

Side Dishes

This cake is rich, so I serve it with some lightly whipped cream or a scoop of vanilla bean ice cream to balance the flavors. Fresh berries on the side add a refreshing, tart contrast that brightens every bite.

Creative Ways to Present

For birthdays or holidays, I’ve decorated the top with piped rosettes and scattered caramel popcorn for fun texture and surprise. On other occasions, a drizzle of white chocolate or fresh mint sprigs add that wow factor. Don’t hesitate to make it your own—it’s part of the joy!

Make Ahead and Storage

Storing Leftovers

I store leftovers covered in the fridge, tightly wrapped with plastic wrap or in an airtight container to keep the cake moist and the buttercream firm. It usually keeps beautifully for up to 4 days—if it lasts that long!

Freezing

If I want to save some for later, I slice the cake layers individually, wrap them well in plastic wrap and foil, and pop them in the freezer. You can freeze just the layers or the whole assembled cake without ganache for up to 2 months. Let it thaw overnight in the fridge before frosting or serving.

Reheating

Since it’s a cake, reheating is usually not needed, but if you like, a few seconds in the microwave (10-15 seconds) with a damp paper towel over your slice can warm it up without drying. This just melts the buttercream a touch for an ultra-decadent experience.

FAQs

  1. Can I make the Decadent Chocolate Fudge Cake with Salted Caramel Recipe gluten-free?

    Absolutely! Substitute the plain cake flour with a gluten-free blend that includes xanthan gum for structure. The texture will be slightly different but still deliciously fudgy. Just make sure to test baking times as they can vary.

  2. How do I prevent the salted caramel from crystallizing?

    When making your salted caramel, avoid stirring too much once the sugar dissolves and begins to color—stir gently only when adding butter and cream. Also, using a heavy-bottomed pan ensures even heat to prevent burnt spots that cause crystallization.

  3. Can I use milk chocolate instead of dark chocolate for the ganache?

    You can, but I recommend dark chocolate for its rich, slightly bitter flavor that balances the sweetness of the salted caramel. Milk chocolate ganache will be sweeter and less intense but still tasty if that’s your preference!

  4. What’s the best way to slice this cake neatly?

    Use a sharp serrated knife and wipe it clean with a warm, damp cloth between each slice. Chilling the cake for at least 30 minutes beforehand helps the layers firm up, making slicing much easier without smudging the frosting.

Final Thoughts

This Decadent Chocolate Fudge Cake with Salted Caramel Recipe is one of those special creations I turn to when I want to wow guests or celebrate something sweet. It’s rich but balanced, impressive but doable, and totally worth every minute of effort. I know you’ll enjoy every bite as much as I do—and seeing the smiles around your table makes it even sweeter. So go ahead, treat yourself and your loved ones to this chocolate salty-sweet dream—I can’t wait to hear how yours turns out!

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Decadent Chocolate Fudge Cake with Salted Caramel Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 17 reviews
  • Author: Madison
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western
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Description

A decadent Chocolate Fudge Cake layered with rich Salted Caramel Buttercream, luscious Salted Caramel sauce, and finished with a smooth Dark Chocolate Ganache drizzle. Perfectly moist and intensely chocolatey, this cake offers a delightful balance of sweet and salty flavors making it ideal for special occasions or indulgent dessert lovers.

Ingredients

Chocolate Fudge Cake

  • 200g butter, room temperature
  • 1 1/2 cups caster sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1 cup Dutch processed cocoa
  • 1 cup hot water
  • 1 1/2 cups milk
  • 3 teaspoons vinegar
  • 1 1/2 cups plain cake flour
  • 2 teaspoons baking powder
  • 2 teaspoons bicarbonate soda

Salted Caramel

  • 1 cup caster sugar
  • 1 cup brown sugar
  • 180g butter
  • 1 cup heavy cream
  • 1/2 to 1 teaspoon salt flakes

Dark Chocolate Ganache

  • 300g dark chocolate
  • 350ml heavy cream

Salted Caramel Buttercream

  • 375g butter, room temperature
  • 3 cups sifted icing sugar
  • 1 1/2 cups salted caramel (prepared)

Instructions

  1. Prepare Cake Pans: Preheat your oven to 180°C. Grease, flour and line two 20cm (8 inch) cake pans with baking paper to prevent sticking.
  2. Make Cake Batter: In a large mixing bowl or stand mixer, beat together 200g butter, 1 1/2 cups caster sugar, and 2 teaspoons vanilla extract until light and fluffy. Add 3 eggs one at a time, beating well after each addition.
  3. Mix Cocoa Paste: In a separate bowl, mix 1 cup Dutch processed cocoa with 1 cup hot water a little at a time until it forms a smooth thick paste. Gradually add this cocoa paste to the butter mixture, mixing well.
  4. Sour Milk: Add 3 teaspoons vinegar to 1 1/2 cups milk to sour it, set aside for a few minutes.
  5. Sift Dry Ingredients: Sift together 1 1/2 cups plain cake flour, 2 teaspoons baking powder, and 2 teaspoons bicarbonate soda.
  6. Combine Batter: Alternately add the sifted flour and soured milk to the butter mixture in three parts, starting and ending with the flour, gently folding until fully incorporated without overmixing.
  7. Bake Cake Layers: Divide the batter equally, pouring 1/4 of it into each prepared cake pan, bake for 23 minutes or until a skewer inserted comes out clean. Cool in pans for 10-15 minutes, then transfer to a cooling rack. Repeat with remaining batter using re-prepared pans.
  8. Make Salted Caramel: In a heavy bottom saucepan, combine 1 cup caster sugar and 1 cup brown sugar. Stir occasionally over medium heat until sugars melt into a smooth amber liquid. Remove from heat, add 180g butter, and whisk until melted and combined. Slowly pour in 1 cup heavy cream while stirring. Return to heat and boil for 1 minute. Remove from heat, stir in 1/2 to 1 teaspoon salt flakes, then allow to cool completely before use.
  9. Prepare Dark Chocolate Ganache: In a microwave-safe bowl, melt 300g dark chocolate in 30-second intervals, stirring between each, until smooth. Add 350ml heavy cream and stir until fully combined and silky. Let cool slightly until pourable but not hot.
  10. Make Salted Caramel Buttercream: Beat 375g butter until pale and fluffy. Gradually sift in 3 cups icing sugar, beating well to combine. Add 1 1/2 cups of the prepared salted caramel and beat until fully incorporated. Refrigerate for 10-15 minutes until the buttercream firms slightly and is pipeable.
  11. Assemble the Cake: Place one cake layer on a cake board or plate. Using a piping bag fitted with a large open tip, pipe a border of large buttercream ‘kisses’ around the edge. Fill the interior with buttercream using an offset spatula, then spoon a generous layer of salted caramel sauce over it. Repeat layering with remaining cake layers, alternating salted caramel and ganache between layers. Top the final layer with piped kisses and pour the ganache over the top, using a spatula to encourage it to drip down the sides.
  12. Serve: Allow the cake to set slightly before slicing into 12 generous slices and serving. Enjoy your rich and indulgent Chocolate Fudge Cake with Salted Caramel Buttercream and Ganache!

Notes

  • Ensure all ingredients, especially butter, are at room temperature for smooth mixing and good texture.
  • Use Dutch processed cocoa for a richer chocolate flavor and darker color.
  • If salted caramel seems too runny after cooling, refrigerate briefly before using to achieve better consistency in the buttercream.
  • When melting chocolate for ganache, avoid overheating as it might scorch or seize; stirring well after each microwave interval helps.
  • You can substitute vinegar with lemon juice for souring milk if desired; it helps tenderize the cake.
  • For cleaner layers, chill the cake layers briefly before assembly.
  • Store the cake refrigerated and bring to room temperature before serving for best texture and flavor.

Nutrition

  • Serving Size: 1 slice
  • Calories: 550 kcal
  • Sugar: 45 g
  • Sodium: 150 mg
  • Fat: 35 g
  • Saturated Fat: 20 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 55 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 110 mg

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