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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

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

Scale

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

Find it online: https://garlicpan.com/decadent-chocolate-fudge-cake-with-salted-caramel-recipe/