Chocolate Fudge Cake with Salted Caramel Buttercream

This Chocolate Fudge Cake is a dessert lover’s dream: layers of dark, moist cake paired with sweet and salty salted caramel buttercream, rich salted caramel sauce, and luscious dark chocolate ganache. Perfect for special occasions or indulgent cravings, this cake is sure to wow with its dramatic appearance and bold flavors. Whether you’re a chocolate fanatic or caramel enthusiast, this recipe brings pure cake magic to your table.

Why You’ll Love This Recipe

• Decadent Flavor Combination: The rich chocolate cake perfectly complements the sweet and salty notes of salted caramel and dark chocolate ganache.
• Showstopping Presentation: The layers of buttercream, caramel, and ganache make this cake as stunning as it is delicious.
• Perfect for Celebrations: Ideal for birthdays, anniversaries, or any special occasion.
• Customizable: You can adjust the sweetness or saltiness to your preference, making it uniquely yours.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chocolate Fudge Cake

• 200 g 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
• 180 g butter
• 1 cup heavy cream
• 1/2 to 1 teaspoon salt flakes

Dark Chocolate Ganache

• 300 g dark chocolate
• 350 ml heavy cream

Salted Caramel Buttercream

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

Directions

Chocolate Fudge Cake

1. Preheat your oven to 180°C (350°F). Grease, flour, and line two 20 cm (8-inch) cake pans with baking paper.
2. In a large mixing bowl or stand mixer, cream the butter, caster sugar, and vanilla until light and fluffy.
3. Add the eggs one at a time, beating after each addition.
4. In a separate bowl, mix the Dutch processed cocoa with hot water until it forms a thick paste. Gradually add this to the butter mixture.
5. Add vinegar to the milk to sour it.
6. Sift the flour, baking powder, and bicarbonate soda into a separate bowl. Add the dry ingredients to the butter mixture in three additions, alternating with the sour milk, beginning and ending with the flour. Mix until fully incorporated.
7. Divide the batter evenly, pouring half into the prepared cake pans. Bake for 23 minutes or until a toothpick comes out clean.
8. Cool the cakes in the pans for 10–15 minutes, then transfer to a cooling rack. Repeat with the remaining batter.

Salted Caramel

1. Combine caster sugar and brown sugar in a heavy-bottomed saucepan over medium heat. Stir occasionally until the sugar melts and becomes smooth.
2. Add the butter and whisk until fully melted. Remove from heat and slowly pour in the heavy cream, stirring continuously.
3. Return the saucepan to the heat and allow the caramel to boil for 1 minute. Remove from heat and stir in the salt.
4. Let the caramel cool before using.

Dark Chocolate Ganache

1. Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each interval, until fully melted.
2. Add the heavy cream to the melted chocolate and stir until smooth. Allow the ganache to cool slightly. It should be pourable but not hot.

Salted Caramel Buttercream

1. Beat the butter in a large bowl until light and fluffy. Gradually sift in the icing sugar and beat well.
2. Add 1 1/2 cups of the cooled salted caramel and beat until fully combined.
3. Chill the buttercream in the refrigerator for 10–15 minutes until slightly firmer and easy to pipe.

Assembly

1. Place one cake layer on a serving plate. Pipe a border of large buttercream “kisses” around the edge using a large open tip. Fill the interior with buttercream and drizzle with salted caramel sauce.
2. Add the second layer of cake and repeat, this time using dark chocolate ganache. Alternate layers with salted caramel and ganache.
3. For the top layer, pipe buttercream kisses around the edges and pour ganache over the top, encouraging it to drip down the sides.
4. Serve and enjoy!

Servings and Timing

• Servings: 12 slices
• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 25 minutes

Variations

• Double Chocolate: Add chocolate chips to the cake batter for extra indulgence.
• Spiced Twist: Add a pinch of cinnamon or espresso powder to the cake batter for a deeper flavor.
• Nutty Delight: Sprinkle crushed nuts between the layers for added crunch.
• Vegan Option: Use plant-based butter and dairy alternatives to make the recipe vegan.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
• Reheating: Allow the cake to come to room temperature before serving to enjoy the full flavor.

FAQs

1. Can I use regular cocoa instead of Dutch processed?

Yes, natural cocoa works well, but Dutch processed cocoa provides a deeper color and flavor.

2. How do I prevent the cake from sticking to the pans?

Grease and flour the pans thoroughly and line them with parchment paper.

3. Can I make the cake layers in advance?

Yes, bake the layers ahead of time and store them tightly wrapped at room temperature for 1 day or in the refrigerator for up to 3 days.

4. What’s the best chocolate for the ganache?

Use high-quality dark chocolate with at least 60% cocoa for the best results.

5. Can I make the caramel sauce ahead of time?

Absolutely! Store the caramel in an airtight container in the refrigerator for up to 2 weeks.

6. Can I use salted butter for the caramel?

Yes, but reduce the added salt to avoid overpowering the flavor.

7. What if my caramel sauce hardens?

Reheat it gently over low heat or in the microwave until pourable.

8. Can I use a different frosting?

Yes, whipped cream or a classic chocolate buttercream are great alternatives.

9. How do I get perfect ganache drips?

Use slightly cooled ganache and a spoon to control the drips around the edge.

10. Can I make this cake gluten-free?

Yes, substitute the flour with a 1:1 gluten-free baking mix.

Conclusion

This Chocolate Fudge Cake with Salted Caramel Buttercream, Salted Caramel, and Dark Chocolate Ganache is the ultimate dessert indulgence. With layers of rich chocolate, creamy buttercream, and gooey caramel and ganache, it’s a celebration in every bite. Whether you’re hosting a special event or simply treating yourself, this cake promises to impress and satisfy. Give it a try—you won’t regret it!

 

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