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Decadent Chocolate Fudge Cake with Salted Caramel Magic

Indulge in a rich chocolate fudge cake paired with salted caramel buttercream for the ultimate dessert experience.
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Prep Time 30 minutes
Cook Time 23 minutes
Cooling Time 15 minutes
Total Time 1 hour 8 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chocolate Fudge Cake Ingredients
  • 200 g Butter Add unsalted for better control.
  • 1.5 cups Caster Sugar Superfine sugar works as a substitute.
  • 2 tsp Vanilla Extract Opt for pure for best results.
  • 3 units Eggs Ensure at room temperature for better incorporation.
  • 1 cup Dutch Processed Cocoa Natural cocoa is a possible alternative.
  • 1 cup Hot Water Enhances cocoa's flavor.
  • 1.5 cups Milk Full-fat is recommended for richness.
  • 3 tsp Vinegar Lemon juice can be used as a substitute.
  • 1.5 cups Plain Cake Flour Cake flour is preferred.
  • 2 tsp Baking Powder Check freshness for optimal rising.
  • 2 tsp Bicarbonate of Soda Works with vinegar to help the cake rise.
Salted Caramel Buttercream Ingredients
  • 375 g Butter Beat until light and fluffy.
  • 1 cup Brown Sugar Can use more caster sugar if desired.
  • 350 ml Heavy Cream Use full-fat for the best texture.
  • 0.5 tsp Salt Flakes Adjust according to taste.
Ganache Ingredients
  • 300 g Dark Chocolate High-quality chocolate is ideal.
  • 1 cup Heavy Cream Combines with chocolate to create a smooth ganache.

Equipment

  • 8-inch round cake pans
  • Mixing Bowls
  • Electric mixer
  • Saucepan
  • Double boiler

Method
 

Baking Your Cake
  1. Preheat your oven to 180°C (350°F) and prepare two 8-inch round cake pans.
  2. Cream 200g of softened butter and 1.5 cups of caster sugar together until light and fluffy.
  3. Add the three room-temperature eggs one at a time, mixing well after each addition.
  4. Combine 1 cup of Dutch processed cocoa with 1 cup of hot water in a separate bowl until thick paste forms.
  5. Sift 1.5 cups of plain cake flour with 2 tsp of baking powder and bicarbonate of soda.
  6. Gradually mix the sifted flour mixture and soured milk into the cocoa mixture until combined.
  7. Pour the batter evenly into prepared pans and bake for about 23 minutes.
  8. Cool the cakes in the pans for 10-15 minutes before transferring to a cooling rack.
Making the Buttercream and Ganache
  1. Prepare salted caramel by melting 1 cup of brown sugar, adding 375g of butter and 350ml of heavy cream.
  2. Melt 300g of dark chocolate and mix in 1 cup of heavy cream until smooth for the ganache.
  3. Beat 375g of softened butter for buttercream until light and fluffy. Gradually add sugar and cooled salted caramel.
Assembling the Cake
  1. Layer one cake round on a plate, spread salted caramel buttercream, and drizzle with ganache.
  2. Repeat with the second cake layer, adding remaining buttercream and ganache for a stunning finish.
  3. Allow to set for a few minutes before serving and enjoy your decadent creation.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for optimal mixing. Adjust the salt in the buttercream to your taste.

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