Irresistible Chocolate Fudge Cake with Salted Caramel Buttercream

There’s nothing quite like the scent of freshly baked Chocolate Fudge Cake with Salted Caramel Buttercream, Salted Caramel, and Dark Chocolate Ganache wafting through your home. Just imagine digging into a slice of this decadently rich chocolate cake, enveloped in a cloud of silky salted caramel buttercream, with luxurious ganache cascading down its sides like a mouthwatering waterfall. It’s an experience that’s almost too good to be true—and definitely worthy of celebration.

I still remember the first time I stumbled upon this recipe, scrolling through my family’s old cookbook, and being seduced by the promise of chocolatey bliss. I decided to make it for a birthday party, completely neglecting the fact that my kitchen was half the size of a football field (okay, a slight exaggeration, but you get the point). The cake became the star of the show, making everyone ditch their plates and go in for seconds. You don’t just enjoy this cake; you savor it and relish every mocha-flavored bite, making it perfect for birthdays, anniversaries, or just because it’s Tuesday and you deserve a treat!

Ingredients for Chocolate Fudge Cake with Salted Caramel Buttercream, Salted Caramel & Dark Chocolate Ganache

Here’s what you’ll need to make this delicious Chocolate Fudge Cake with Salted Caramel Buttercream, Salted Caramel & Dark Chocolate Ganache:

200 g butter – Use unsalted butter for the cake and frosting; it allows you to control the saltiness and achieve a perfectly balanced flavor.

1 1/2 cups caster sugar – This super-fine sugar dissolves easily into the batter, keeping your cake light and airy.

2 teaspoons vanilla extract – Pure vanilla extract enhances the flavors and adds depth to the cake’s sweetness.

3 eggs – Eggs provide structure and moisture, helping the cake rise beautifully.

1 cup Dutch processed cocoa – Use high-quality cocoa for a rich chocolatey flavor that is essential to this cake’s success.

1 cup hot water – Adding hot water dissolves the cocoa and intensifies its flavor, resulting in a deeper chocolate taste.

1 1/2 cups milk – Whole milk keeps the cake moist and tender.

3 teaspoons vinegar – This simple ingredient reacts with baking soda to help the cake rise and adds tenderness.

1 1/2 cups plain cake flour – A must for light, airy cakes, cake flour has a lower protein content than all-purpose flour.

2 teaspoons baking powder – This leavening agent gives your cake the lift it needs.

2 teaspoons bicarbonate soda – Another leavening agent crucial for achieving a fluffy texture.

1 cup caster sugar (for salted caramel) – This will create the base for your gorgeously gooey salted caramel sauce.

1 cup brown sugar – Adds a further depth of flavor to the caramel, lending it richness and depth.

180 g butter (for salted caramel) – Be sure to use unsalted to maintain control over the salt balance in the final sauce.

1 cup heavy cream (for salted caramel) – Heavy cream gives the caramel its delightful creaminess.

1/2 to 1 teaspoon salt flakes – Use to taste for balancing the sweetness of the caramel.

300 g dark chocolate – Opt for high-quality dark chocolate to make your ganache luxurious and silky.

350 ml heavy cream (for ganache) – This adds richness to your ganache, creating a stunningly smooth texture.

375 g butter (for buttercream) – Unsalted butter ensures the frosting doesn’t sit too heavily with salt.

3 cups sifted icing sugar – Sifting helps prevent clumps, ensuring a perfectly smooth frosting.

1 1/2 cups salted caramel – This will be used in the buttercream and between the cake layers, adding sensational taste.

How to Make Chocolate Fudge Cake with Salted Caramel Buttercream, Salted Caramel & Dark Chocolate Ganache

Follow these simple steps to prepare this delicious Chocolate Fudge Cake with Salted Caramel Buttercream, Salted Caramel & Dark Chocolate Ganache:

Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F). Grease, flour, and line two 20cm (8-inch) cake pans with baking paper so that your cake layers release easily when baked.

Step 2: Make the Batter
In a large mixing bowl, beat the butter, caster sugar, and vanilla extract until the mixture is light and fluffy. This should take about 3-5 minutes; don’t rush this step!

Step 3: Add the Eggs
Add the eggs, one at a time, making sure to beat well after each addition until fully incorporated. You want a smooth batter, so patience is key here.

Step 4: Combine Dry Ingredients
In a separate bowl, mix the cocoa with hot water gradually, stirring until it becomes a thick paste. Integrate this cocoa paste into the butter mixture until well combined.

Step 5: Sour the Milk
In a mixing cup, combine vinegar with milk to create a soured milk. This will improve the cake’s texture, making it fluffier.

Step 6: Mix Flour and Milk
Sift together the plain flour, baking powder, and bicarbonate of soda into a bowl. Gradually add this dry mix to the butter mixture, alternating with the soured milk. Start and end with the flour. Mix until just combined.

Step 7: Bake the Cake
Divide the batter evenly between the prepared cake pans and bake for 23 minutes or until a toothpick inserted comes out clean. Allow the cakes to cool in the pans for 10-15 minutes before turning them out onto a wire rack.

Step 8: Make the Salted Caramel
In a saucepan over medium heat, combine the sugars. Stir occasionally until melted and golden brown. Remove from heat and whisk in the butter until melted, then slowly pour in the heavy cream. Watch for bubbles! Return to the heat and boil for 1 minute before mixing in the salt flakes.

Step 9: Prepare Dark Chocolate Ganache
Melt the dark chocolate in a large microwave-proof bowl, using 30-second intervals. Once melted, add heavy cream and stir until the ganache is glossy and smooth. Let it cool slightly.

Step 10: Whip Up the Buttercream
In a bowl, beat the 375 g butter until pale and fluffy. Gradually sift in icing sugar and beat. Add the cooled salted caramel and mix until combined. Refrigerate for about 10-15 minutes to firm up.

Step 11: Assemble the Cake
Place one layer of cake on a serving plate, piping a border of buttercream around the edge. Fill with a generous layer of caramel, then place the second layer on top. Repeat with buttercream and salted caramel, topping with the last layer.

Step 12: Decorate
Top with remaining piped buttercream and pour the ganache over, allowing it to drip down the sides. You should have a beautiful, indulgent masterpiece on your hands.

This splendid creation is sure to be the highlight of any gathering. Slice it up, gather your loved ones, and get ready to revel in chocolate heaven!

This showstopping Chocolate Fudge Cake with Salted Caramel Buttercream, Salted Caramel & Dark Chocolate Ganache delivers restaurant-quality results using simple ingredients you probably already have at home. The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds. Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest. Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.

Perfecting Chocolate Fudge Cake with Salted Caramel Buttercream, Salted Caramel & Dark Chocolate Ganache Cooking Process

To achieve the best results with Chocolate Fudge Cake with Salted Caramel Buttercream, Salted Caramel & Dark Chocolate Ganache, start by preparing your cake batter while preheating the oven. Bake the cake layers first, and while they cool, prepare the salted caramel and the buttercream.

Add Your Touch to Chocolate Fudge Cake with Salted Caramel Buttercream, Salted Caramel & Dark Chocolate Ganache

Feel free to customize your Chocolate Fudge Cake with Salted Caramel Buttercream, Salted Caramel & Dark Chocolate Ganache by using different types of chocolate or adding nuts for crunch. You can also swap in flavored extracts like almond or hazelnut for an extra twist.

Storing & Reheating Chocolate Fudge Cake with Salted Caramel Buttercream, Salted Caramel & Dark Chocolate Ganache

To store your Chocolate Fudge Cake with Salted Caramel Buttercream, Salted Caramel & Dark Chocolate Ganache, wrap it in plastic wrap or place it in an airtight container. For reheating, microwave a slice for about 10-15 seconds or enjoy it cold to appreciate the flavors.

I once baked this Chocolate Fudge Cake with Salted Caramel Buttercream for a friend’s birthday party, and the cake disappeared faster than I thought. Everyone was raving about it!

FAQs About Chocolate Fudge Cake with Salted Caramel Buttercream, Salted Caramel & Dark Chocolate Ganache

What is Chocolate Fudge Cake with Salted Caramel Buttercream, Salted Caramel & Dark Chocolate Ganache?

Chocolate Fudge Cake with Salted Caramel Buttercream, Salted Caramel & Dark Chocolate Ganache is a delightful dessert that combines rich chocolate layers with creamy buttercream and indulgent caramel. This cake features a moist fudge cake made with Dutch cocoa and is layered with a velvety salted caramel buttercream. Finally, a glossy dark chocolate ganache tops it off, creating a visually stunning and delicious treat for any occasion.

How long does it take to make Chocolate Fudge Cake with Salted Caramel Buttercream, Salted Caramel & Dark Chocolate Ganache?

The total time to prepare and bake this Chocolate Fudge Cake with Salted Caramel Buttercream, Salted Caramel & Dark Chocolate Ganache is approximately 1 hour and 25 minutes. This includes about 30 minutes of prep time and 55 minutes of cook time. Additionally, remember to allocate extra time if you plan to chill the buttercream or ganache before assembling the cake.

Can I make Chocolate Fudge Cake with Salted Caramel Buttercream, Salted Caramel & Dark Chocolate Ganache ahead of time?

Yes, you can definitely prepare Chocolate Fudge Cake with Salted Caramel Buttercream, Salted Caramel & Dark Chocolate Ganache ahead of time. You can bake the cake layers a day in advance and store them in an airtight container at room temperature. The caramel sauce and buttercream should also be made ahead and refrigerated. Just make sure to allow the components to come to room temperature before assembling your cake for the best results.

What are some variations of Chocolate Fudge Cake with Salted Caramel Buttercream, Salted Caramel & Dark Chocolate Ganache?

You can personalize Chocolate Fudge Cake with Salted Caramel Buttercream, Salted Caramel & Dark Chocolate Ganache in various ways. Try adding nuts, such as walnuts or pecans, for a crunchy texture. You could also swap the dark chocolate with white chocolate or milk chocolate for a different flavor profile. Additionally, consider using different flavored extracts like hazelnut or orange to give the traditional fudge cake a unique twist.

Conclusion for Chocolate Fudge Cake with Salted Caramel Buttercream, Salted Caramel & Dark Chocolate Ganache

In summary, Chocolate Fudge Cake with Salted Caramel Buttercream, Salted Caramel & Dark Chocolate Ganache is a decadent masterpiece that effortlessly marries rich chocolate flavors with luscious caramel goodness. Perfect for celebrations or simply satisfying your sweet tooth, this cake is sure to be a hit. With a little preparation and creativity, you can make this stunning dessert that leaves everyone asking for seconds. Don’t hesitate to try it out and enjoy the delightful reactions!

Chocolate Fudge Cake with Salted Caramel Buttercream, Salted Caramel and Dark Chocolate Ganache

Indulge in this delicious Chocolate Fudge Cake with Salted Caramel Buttercream, a treat that is sure to impress and satisfy any sweet tooth.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 12 slices

Course: Dessert Recipes

Cuisine: American

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Cake Ingredients

• 200 g butter
• 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 Ingredients

• 1 cup caster sugar (for salted caramel)
• 1 cup brown sugar
• 180 g butter (for salted caramel)
• 1 cup heavy cream (for salted caramel)
• 1/2 to 1 teaspoon salt flakes

Ganache Ingredients

• 300 g dark chocolate
• 350 ml heavy cream (for ganache)

Buttercream Ingredients

• 375 g butter (for buttercream)
• 3 cups sifted icing sugar
• 1 1/2 cups salted caramel

Equipment

• Stand mixer
• Heavy bottomed saucepan
• Microwave Oven
• Baking Pans
• Cooling Rack

Method

 

Cake Preparation

1. Preheat oven to 180°C. Grease, flour and line two 20cm/8 inch cake pans with baking paper.
2. In a large mixing bowl or stand mixer, beat the butter, sugar and vanilla until light and fluffy.
3. Add eggs, beating after each addition until incorporated.
4. In a separate bowl, mix cocoa with hot water a little at a time until it forms a thick paste. Gradually add to the butter mixture.
5. Add vinegar to milk to sour.
6. Sift together flour, baking powder and bicarbonate in a separate bowl.
7. Add the flour to the butter mixture in three lots, alternately with milk, starting and ending with flour. Fold the batter until fully incorporated.
8. Pour 1/4 of the batter into each of the prepared tins and bake for 23 minutes. Allow to cool for 10-15 minutes in the tins, then turn out to cool on a cooling rack.
9. Bake the remaining batter in the re-prepared tins.

Salted Caramel Preparation

1. For the salted caramel, add sugars to a heavy bottomed saucepan, stirring occasionally, until the sugars melt and become smooth.
2. Add butter and whisk until melted and stirred through.
3. Remove from heat and slowly pour in heavy cream. Return to heat and boil for 1 minute. Remove from heat and stir in salt. Allow to cool.

Dark Chocolate Ganache Preparation

1. For dark chocolate ganache, melt chocolate in a large microwave-proof bowl in 30 second intervals.
2. Once melted, add cream and stir until smooth. Allow to cool slightly.

Buttercream Preparation

1. For salted caramel buttercream, beat butter until light, fluffy, and paler in color.
2. Sift in icing sugar and beat well. Add salted caramel and beat until well combined.
3. Refrigerate for 10-15 minutes.

Assembly

1. To assemble, place one chocolate fudge cake layer on a baking paper or cake plate.
2. Pipe a border of large 'kisses' around the outside of the cake with buttercream.
3. Fill the interior with buttercream and spoon on a generous amount of salted caramel sauce. Repeat with all layers, alternating salted caramel sauce and dark chocolate ganache.
4. Top with more piped kisses and pour over ganache, encouraging it to drip over the sides.
5. Serve and enjoy!

Nutrition

Serving: 1slice

Notes

Feel free to customize your Chocolate Fudge Cake with different types of chocolate or add nuts for crunch.

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