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