Indulge in the ultimate dessert experience with this Decadent Chocolate Fudge Cake with Salted Caramel Buttercream. This cake combines rich, moist layers of chocolate fudge with the luxurious sweetness of salted caramel. Topped with a glossy dark chocolate ganache, every slice is a perfect balance of sweet and salty decadence. Whether for a special occasion or a treat-yourself moment, this cake will impress even the most discerning dessert lovers.
Ingredients
For the 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
For the Salted Caramel:
- 1 cup caster sugar
- 1 cup brown sugar
- 180g butter
- 1 cup heavy cream
- 1/2 to 1 teaspoon salt flakes
For the Dark Chocolate Ganache:
- 300g dark chocolate, chopped
- 350ml heavy cream
For the Salted Caramel Buttercream:
- 375g butter, room temperature
- 3 cups sifted icing sugar
- 1 1/2 cups salted caramel (prepared from above recipe)
Instructions
- Prepare the Cake Layers : Preheat your oven to 180°C (350°F) and grease and line three 8-inch round cake pans. In a large bowl, cream the butter, caster sugar, and vanilla extract until light and fluffy. Add eggs one at a time, mixing well after each addition. In a separate bowl, mix the cocoa and hot water until smooth. Let it cool slightly. Combine milk and vinegar in a small bowl, letting it curdle for about 5 minutes. Gradually add the cocoa mixture and milk mixture to the creamed butter, alternating with the sifted dry ingredients (flour, baking powder, bicarbonate soda). Mix until the batter is smooth and lump-free. Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a skewer inserted in the center comes out clean. Let the cakes cool completely.
- Make the Salted Caramel : In a medium saucepan over medium heat, melt the caster sugar and brown sugar, stirring occasionally, until the mixture turns a deep amber color.Add the butter and stir until melted. Slowly pour in the cream while whisking continuously.Simmer the mixture for 2-3 minutes, then stir in the salt flakes to taste. Let the caramel cool to room temperature.
- Prepare the Dark Chocolate Ganache : Heat the heavy cream in a saucepan until it just begins to simmer (do not boil).Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly until it reaches a spreadable consistency.
- Make the Salted Caramel Buttercream : In a large mixing bowl, beat the butter until creamy and pale. Gradually add the sifted icing sugar, one cup at a time, beating well after each addition.Add the salted caramel and continue to beat until the buttercream is smooth and fluffy.
- Assemble the Cake : Place one cake layer on a serving plate or cake stand. Spread an even layer of salted caramel buttercream over the top. Repeat with the second layer and top with the final cake layer.Cover the entire cake with a thin crumb coat of buttercream and refrigerate for 30 minutes.Once chilled, spread a thick layer of dark chocolate ganache over the cake, letting it drip slightly down the sides for a dramatic effect.Decorate with additional salted caramel drizzle or chocolate shavings, if desired.
Conclusion
This Decadent Chocolate Fudge Cake with Salted Caramel Buttercream is a show-stopping dessert that’s as stunning as it is delicious. With its moist chocolate layers, silky buttercream, and rich ganache topping, it’s a masterpiece for chocolate and caramel lovers alike. Perfect for celebrations or any moment worth savoring!
Decadent Chocolate Fudge Cake with Salted Caramel Buttercream”
A rich chocolate fudge cake layered with saltedcaramel buttercream and topped with dark chocolate ganache. A perfectlybalanced dessert for chocolate and caramel enthusiasts.
Ingredients
For the 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
For the Salted Caramel:
- 1 cup caster sugar
- 1 cup brown sugar
- 180 g butter
- 1 cup heavy cream
- 1/2 to 1 teaspoon salt flakes
For the Dark Chocolate Ganache:
- 300 g dark chocolate chopped
- 350 ml heavy cream
For the Salted Caramel Buttercream:
- 375 g butter room temperature
- 3 cups sifted icing sugar
- 1 1/2 cups salted caramel prepared from above recipe
Instructions
- Prepare the Cake Layers : Preheat your oven to 180°C (350°F) and grease and line three 8-inch round cake pans. In a large bowl, cream the butter, caster sugar, and vanilla extract until light and fluffy. Add eggs one at a time, mixing well after each addition. In a separate bowl, mix the cocoa and hot water until smooth. Let it cool slightly. Combine milk and vinegar in a small bowl, letting it curdle for about 5 minutes. Gradually add the cocoa mixture and milk mixture to the creamed butter, alternating with the sifted dry ingredients (flour, baking powder, bicarbonate soda). Mix until the batter is smooth and lump-free. Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a skewer inserted in the center comes out clean. Let the cakes cool completely.
- Make the Salted Caramel : In a medium saucepan over medium heat, melt the caster sugar and brown sugar, stirring occasionally, until the mixture turns a deep amber color. Add the butter and stir until melted. Slowly pour in the cream while whisking continuously. Simmer the mixture for 2-3 minutes, then stir in the salt flakes to taste. Let the caramel cool to room temperature.
- Prepare the Dark Chocolate Ganache : Heat the heavy cream in a saucepan until it just begins to simmer (do not boil). Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly until it reaches a spreadable consistency.
- Make the Salted Caramel Buttercream : In a large mixing bowl, beat the butter until creamy and pale. Gradually add the sifted icing sugar, one cup at a time, beating well after each addition. Add the salted caramel and continue to beat until the buttercream is smooth and fluffy.
- Assemble the Cake : Place one cake layer on a serving plate or cake stand. Spread an even layer of salted caramel buttercream over the top. Repeat with the second layer and top with the final cake layer. Cover the entire cake with a thin crumb coat of buttercream and refrigerate for 30 minutes. Once chilled, spread a thick layer of dark chocolate ganache over the cake, letting it drip slightly down the sides for a dramatic effect. Decorate with additional salted caramel drizzle or chocolate shavings, if desired.