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Decadent Chocolate Fudge Cake with Salted Caramel Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 21 reviews
  • Author: Lily
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Description

This decadent Chocolate Fudge Cake with Salted Caramel Buttercream, Salted Caramel Sauce, and Dark Chocolate Ganache is a rich, indulgent dessert perfect for special occasions. Layers of moist cocoa-infused cake are filled and topped with luscious salted caramel buttercream, gooey salted caramel sauce, and a silky dark chocolate ganache for a show-stopping treat.

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. Preheat and Prepare Pans: Preheat the oven to 180°C. Grease, flour, and line two 20cm/8 inch cake pans with baking paper.
  2. Make Cake Batter: In a large bowl or stand mixer, beat butter, caster sugar, and vanilla extract until light and fluffy. Add eggs one at a time, beating after each addition until fully incorporated.
  3. Prepare Cocoa Paste: In a separate bowl, mix Dutch processed cocoa with hot water gradually until it forms a thick paste. Add this cocoa paste gradually to the butter mixture and mix well.
  4. Sour Milk: Add vinegar to milk and let it sour for a minute.
  5. Sift Dry Ingredients: Sift together flour, baking powder, and bicarbonate of soda in a separate bowl.
  6. Combine Batter: Add the sifted dry ingredients to the butter mixture in three parts, alternating with the soured milk, starting and ending with the flour mixture. Fold gently until fully incorporated.
  7. Bake Cake Layers: Pour a quarter of the batter into each prepared cake tin and bake for 23 minutes. Cool in the tins for 10-15 minutes, then turn out onto a cooling rack. Re-grease, flour, and line the pans, then bake the remaining batter similarly.
  8. Make Salted Caramel: In a heavy-bottomed saucepan, melt caster and brown sugars over medium heat, stirring occasionally until smooth. Whisk in butter until melted and combined. Remove from heat, slowly add heavy cream, then return to heat and boil for 1 minute. Remove from heat and stir in salt flakes. Allow to cool before use.
  9. Make Dark Chocolate Ganache: Melt dark chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Stir in heavy cream until combined. Let cool slightly until pourable but not hot.
  10. Make Salted Caramel Buttercream: Beat butter until pale and fluffy. Sift in icing sugar and beat well. Add 1 1/2 cups of the cooled salted caramel and beat until fully combined. Refrigerate for 10-15 minutes to firm slightly.
  11. Assemble Cake: Place one cake layer on a cake plate or baking paper. Fill a piping bag fitted with a large open tip with salted caramel buttercream and pipe large kisses around the edge. Use an offset spatula to fill the center with buttercream, then spoon a generous amount of salted caramel sauce inside. Repeat layering with cake, alternating fillings of salted caramel sauce and dark chocolate ganache between layers.
  12. Finish Cake: Pipe more buttercream kisses on top and pour over the dark chocolate ganache, encouraging it to drip over the edges with a spatula. Serve and enjoy.

Notes

  • Use Dutch processed cocoa for a deep chocolate flavor and better color.
  • Souring the milk with vinegar ensures the cake is tender and helps activate the baking soda.
  • Allow caramel and ganache to cool properly before assembling to avoid melting the buttercream.
  • Use a good quality dark chocolate with at least 60% cocoa for a smooth, rich ganache.
  • Refrigerate buttercream if it becomes too soft during assembly.
  • If preferred, decorate the cake with extra salt flakes for a beautiful salted effect.

Nutrition

  • Serving Size: 1 slice
  • Calories: 600 kcal
  • Sugar: 45 g
  • Sodium: 180 mg
  • Fat: 40 g
  • Saturated Fat: 20 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 55 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 110 mg

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