Irresistible Chocolate Fudge Cake with Salted Caramel – Melt in Your Mouth!

Decadent chocolate fudge cake drizzled with salted caramel is a heavenly dessert that delights sweet lovers worldwide.

This cake offers rich and moist layers of chocolate goodness, making it an indulgent treat for anyone who tries it.

The deep cocoa flavors paired with silky caramel create a dessert experience that feels special and refined.

Warm chocolate meets salty-sweet caramel in perfect harmony, crafting a taste sensation you won’t forget.

Whether you’re baking at home or serving guests at a fancy event, this luxurious dessert is celebrated for its intense flavors and beautiful look.

Chocolate fudge cake with salted caramel transforms ordinary moments into extraordinary memories through its comforting allure.

Why Chocolate Fudge Cake With Salted Caramel Is A Must

• Effortless Elegance: Impress guests with a sophisticated dessert that looks professionally crafted yet surprisingly simple to make.
• Quick Prep Magic: Complete the entire cake in under 90 minutes, perfect for last-minute celebrations or spontaneous sweet cravings.
• Flavor Symphony: Combines rich dark chocolate, decadent salted caramel, and creamy buttercream for a multi-layered taste experience that delights every palate.
• Crowd-Pleasing Potential: Suitable for birthdays, anniversaries, or weekend gatherings – guaranteed to earn rave reviews from both kids and adults.

What You Need For Chocolate Fudge Cake With Salted Caramel

• Butter: Provides rich flavor and tender texture, room temperature works best.
• Sugar: Adds sweetness and helps create a light, soft cake crumb.
• Vanilla: Enhances overall flavor profile with warm, aromatic notes.
• Eggs: Binds ingredients and adds structure to the cake.
• Cocoa Powder: Delivers deep chocolate flavor and dark color.
• Hot Water: Helps bloom cocoa powder for intense chocolate taste.
• Flour: Provides structure and foundation for the cake.
• Baking Powder, Bicarbonate Soda: Ensures proper cake rise and light texture.
• Milk, Vinegar: Creates buttermilk substitute for moisture and tenderness.

• White Sugar, Brown Sugar: Essential for creating rich salted caramel sauce.
• Heavy Cream: Adds luxurious smoothness to caramel and ganache.
• Butter: Provides richness and helps create smooth caramel.
• Salt: Balances sweetness and enhances caramel flavor.
• Dark Chocolate: Creates decadent ganache with deep, intense flavor.
• Icing Sugar: Provides sweetness and structure for buttercream.

• Additional Butter: Base for smooth, creamy buttercream.
• Extra Salted Caramel: Used for layering and final decoration.
• Dark Chocolate Ganache: Used for topping and cascading effect.

How To Make Chocolate Fudge Cake With Salted Caramel

Step 1: Prepare Baking Workspace

• Preheat oven to 350°F
• Grease two 8-inch cake pans
• Line pans with parchment paper

Step 2: Cream Butter and Sugar

Beat butter, sugar, and vanilla until light and fluffy

Incorporate eggs one at a time, mixing thoroughly after each addition

Step 3: Build Chocolate Base

• Mix cocoa with hot water until smooth
• Gradually blend cocoa mixture into butter mixture
• Create buttermilk by adding vinegar to milk

Step 4: Combine Dry Ingredients

• Flour
• Baking powder
• Bicarbonate soda

Step 5: Create Cake Batter

Alternate adding dry ingredients and buttermilk to the mixture

Fold gently until fully incorporated

Step 6: Bake Cake Layers

Divide batter evenly between prepared pans

Bake for 23 minutes

Cool in pans for 10-15 minutes

Transfer to wire rack

Step 7: Craft Salted Caramel

Heat sugars in heavy-bottomed saucepan

Whisk in butter

Add heavy cream

Boil for one minute

Stir in salt

Cool completely

Step 8: Develop Dark Chocolate Ganache

Melt chocolate in microwave using 30-second intervals

Blend in heavy cream until smooth

Allow to cool slightly

Step 9: Whip Salted Caramel Buttercream

Beat butter until pale

Gradually add sifted icing sugar

Mix in cooled salted caramel

Chill for 10-15 minutes

Step 10: Assemble Masterpiece Cake

Layer cake with buttercream

Pipe buttercream borders

Drizzle salted caramel and ganache between layers

Top with chocolate ganache drip

Decorate with additional buttercream

Step 11: Serve and Delight

Cut and enjoy your luxurious chocolate creation

Helpful Notes For Chocolate Fudge Cake With Salted Caramel

• Prevent Dry Cake: Avoid overbaking by checking doneness with a toothpick – it should come out with a few moist crumbs, not completely clean.
• Boost Chocolate Flavor: Use high-quality cocoa powder and consider adding a tablespoon of espresso powder to intensify the chocolate taste without making the cake taste like coffee.
• Create Smooth Ganache: Ensure chocolate and cream are at similar temperatures to prevent splitting, and always stir gently in one direction for a silky-smooth texture.
• Control Caramel Consistency: Watch sugar carefully when making salted caramel – it can quickly burn; use a light-colored pan to monitor color changes and remove from heat immediately when it reaches a deep amber shade.
• Chill for Clean Layers: Refrigerate cake layers for 30 minutes before assembling to make them more stable and easier to handle, preventing crumbs from mixing into the frosting.

How To Store And Warm Chocolate Fudge Cake With Salted Caramel

• Refrigerate: Store cake covered in an airtight container for up to 5 days. Wrap tightly with plastic wrap to prevent drying out.
• Freeze: Individually wrap cake layers or whole cake in plastic wrap, then aluminum foil. Freeze for 2-3 months. Thaw overnight in refrigerator before serving.
• Room Temperature: Keep cake at room temperature for 1-2 days if serving soon. Cover with cake dome or large inverted bowl to maintain moisture.
• Reheating: Gently warm individual slices in microwave for 10-15 seconds. Avoid overheating to prevent drying out the rich chocolate cake.

What Pairs Nicely With Chocolate Fudge Cake With Salted Caramel

• Uncork Rich Red Wine: Select a full-bodied Cabernet Sauvignon or Merlot to complement the cake's intense chocolate flavor, cutting through the sweetness with robust tannins and deep fruit notes.
• Brew Smooth Coffee Companion: Opt for a dark roast espresso or French press coffee with slight nutty undertones, enhancing the cake's deep chocolate and salted caramel complexity.
• Match with Creamy Liqueur: Pour a shot of Baileys Irish Cream or Kahlúa, whose velvety texture and sweet undertones beautifully echo the cake's luxurious caramel and chocolate layers.
• Elevate with Sparkling Dessert Wine: Choose a chilled Moscato d'Asti or sweet Champagne, providing refreshing bubbles that cleanse the palate between rich, indulgent cake bites.

Fun Ways To Change Chocolate Fudge Cake With Salted Caramel

• Gluten-Free Chocolate Caramel Cake: Replace wheat flour with a blend of almond and rice flour, ensuring a moist, rich texture while catering to gluten-sensitive individuals.
• Vegan Chocolate Delight: Swap butter with coconut oil, eggs with flax eggs, and use dairy-free chocolate for a plant-based version that maintains the cake's decadent flavor profile.
• Low-Sugar Chocolate Caramel Treat: Substitute regular sugar with monk fruit sweetener or stevia, reducing overall sugar content while preserving the cake's indulgent essence.
• Nut-Free Chocolate Caramel Option: Use sunflower seed flour instead of almond flour and ensure all ingredients are nut-free for those with nut allergies, creating a safe and delicious alternative.

Questions About Chocolate Fudge Cake With Salted Caramel

• What makes the buttermilk in this recipe?

The recipe uses vinegar added to milk as a quick buttermilk substitute, which helps create a tender and moist cake texture.

• Why are the cake pans filled only ¼ full?

Filling the pans ¼ full ensures even baking and prevents the cake from overflowing, helping to create uniform, well-risen cake layers.

• How do I achieve smooth salted caramel?

Heat sugars slowly over medium heat, stirring occasionally, and avoid stirring too much to prevent crystallization. Add butter and cream gradually for a silky consistency.

• What's the trick to perfect ganache?

Melt chocolate in short microwave intervals, stirring between each, and mix in cream slowly to create a smooth, glossy finish without burning the chocolate.

Decadent Chocolate Fudge Cake with Salted Caramel Recipe

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4.8 from 25 reviews

• Total Time: 1 hour 30 minutes
• Yield: 12 1x

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Description

Chocolate Fudge Cake with Salted Caramel delivers rich, indulgent layers of pure chocolate bliss, melding deep cocoa intensity with silky caramel notes. Sweet meets salty in this irresistible dessert that promises pure culinary magic for those craving an extraordinary chocolate experience.

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Ingredients

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Cake Ingredients:

• 200 grams (7.05 ounces) butter, room temperature
• 3 eggs
• 1 ½ cups caster sugar
• 1 cup Dutch-processed cocoa
• 1 ½ cups plain cake flour
• 1 ½ cups milk
• 1 cup hot water
• 2 teaspoons baking powder
• 2 teaspoons bicarbonate soda
• 3 teaspoons vinegar
• 2 teaspoons vanilla extract

Chocolate Ganache Ingredients:

• 300 grams (10.58 ounces) dark chocolate
• 350 milliliters (11.83 fluid ounces) heavy cream

Frosting and Caramel Ingredients:

• 375 grams (13.23 ounces) butter, room temperature
• 3 cups sifted icing sugar
• 1 ½ cups salted caramel
• 180 grams (6.35 ounces) butter
• 1 cup brown sugar
• 1 cup caster sugar
• 1 cup heavy cream
• ½ to 1 teaspoon salt flakes

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Instructions

1. Prepare the oven by heating to 180°C (350°F) and prepare two 20cm cake pans with parchment paper, greasing and flouring the surfaces.
2. Cream butter, sugar, and vanilla in a large mixing bowl until the mixture becomes light and airy, creating a smooth base for the cake.
3. Incorporate eggs individually, thoroughly mixing after each addition to ensure a uniform texture.
4. Create a rich chocolate mixture by whisking cocoa with hot water until achieving a silky, smooth consistency, then gently fold into the butter mixture.
5. Activate buttermilk by adding vinegar to milk, allowing it to curdle and develop a tangy flavor.
6. Sift together dry ingredients – flour, baking powder, and bicarbonate soda – ensuring no lumps remain.
7. Gradually integrate dry ingredients and buttermilk into the batter, alternating between the two and ending with flour, folding gently to maintain a light texture.
8. Distribute batter evenly between prepared pans, filling each approximately one-quarter full.
9. Bake for 23 minutes, then allow cakes to cool in pans for 10-15 minutes before transferring to a wire rack.
10. For salted caramel, melt sugars in a heavy-bottomed saucepan, stirring occasionally until smooth and golden.
11. Whisk butter into the caramel, then carefully incorporate heavy cream off the heat, creating a luscious sauce.
12. Return caramel to heat, boil briefly, then remove and stir in salt for a complex flavor profile.
13. Prepare chocolate ganache by melting chocolate in short microwave intervals, stirring between each.
14. Blend heavy cream into the melted chocolate until achieving a glossy, smooth consistency.
15. Craft buttercream by beating butter until pale, then gradually adding sifted icing sugar and incorporating cooled salted caramel.
16. Assemble the cake by layering with buttercream, salted caramel, and ganache, creating intricate flavor combinations.
17. Finish by drizzling dark chocolate ganache over the top, allowing it to cascade elegantly down the cake’s sides.

Notes

• Precision matters when measuring cocoa and hot water for a smooth, rich chocolate base that prevents dry or crumbly cake texture.
• Replace regular milk with buttermilk substitute using vinegar to enhance cake’s moisture and create a tender crumb with deeper flavor complexity.
• Gentle folding technique prevents overworking batter, ensuring a light, soft cake with perfect rise and avoiding dense, tough results.
• Chilling buttercream before piping helps

• Prep Time: 50 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 564
• Sugar: 61g
• Sodium: 244mg
• Fat: 34g
• Saturated Fat: 21g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 108mg