Decadent Chocolate Fudge Cake with Salted Caramel and Dark Chocolate Ganache Delight
Indulge in the luxurious layers of this Chocolate Fudge Cake—a true masterpiece featuring rich Salted Caramel Buttercream, silky Salted Caramel, and a velvety Dark Chocolate Ganache. Whether it’s a special occasion or just because you deserve it, this cake promises an unforgettable treat!
Ingredients:
For the Chocolate Fudge Cake:
– 200g unsalted butter, softened
– 1 1/2 cups caster sugar
– 2 teaspoons pure vanilla extract
– 3 large eggs
– 1 cup Dutch-processed cocoa powder
– 1 cup hot water
– 1 1/2 cups milk
– 3 teaspoons white vinegar
– 1 1/2 cups cake flour
– 2 teaspoons baking powder
– 2 teaspoons bicarbonate of soda
For the Salted Caramel:
– 1 cup caster sugar
– 1 cup brown sugar
– 180g unsalted butter
– 1 cup heavy cream
– 1/2 to 1 teaspoon flaky sea salt
For the Dark Chocolate Ganache:
– 300g dark chocolate, finely chopped
– 350ml heavy cream
For the Salted Caramel Buttercream:
– 375g unsalted butter, softened
– 3 cups sifted icing sugar
– 1 1/2 cups prepared salted caramel
Instructions:
Chocolate Fudge Cake:
1. Preheat your oven to 180°C (350°F). Grease, flour, and line two 20 cm (8-inch) cake pans with baking paper.
2. In a large bowl, cream together the butter, caster sugar, and vanilla extract until the mixture is light and fluffy.
3. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
4. In a separate bowl, whisk the cocoa with hot water until smooth. Gradually mix this cocoa paste into the butter mixture.
5. Combine the vinegar and milk to create a buttermilk substitute.
6. Sift together the cake flour, baking powder, and bicarbonate of soda.
7. Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture. Begin and end with the dry ingredients, and mix just until incorporated.
8. Divide the batter evenly between the prepared cake pans and bake for 23 minutes, or until a skewer inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely.
Salted Caramel:
1. In a heavy-bottomed saucepan, melt the sugars over medium heat, stirring occasionally until fully dissolved and smooth.
2. Stir in the butter until completely melted and combined.
3. Remove the pan from the heat and slowly whisk in the heavy cream. Be careful as the mixture will bubble up.
4. Return to the heat and let it boil for about 1 minute. Stir in the flaky sea salt and set aside to cool.
Dark Chocolate Ganache:
1. Place the chopped dark chocolate in a heatproof bowl.
2. Heat the cream until just simmering, then pour it over the chocolate.
3. Let the mixture sit for a minute before stirring until the ganache is smooth and glossy.
4. Allow it to cool slightly; it should be pourable but not too hot.
Salted Caramel Buttercream:
1. In a mixing bowl, beat the softened butter until it’s light and fluffy.
2. Gradually add the sifted icing sugar, beating until smooth.
3. Mix in 1 1/2 cups of the cooled salted caramel until fully combined.
4. Chill the buttercream for 10-15 minutes until it’s firm enough to pipe.
Assembly:
1. Place the first layer of the Chocolate Fudge Cake on a serving plate or cake board.
2. Fill a piping bag fitted with a large open tip with Salted Caramel Buttercream. Pipe a border of large ‘kisses’ around the cake’s edge.
3. Spread a generous layer of buttercream inside the piped border, followed by a drizzle of Salted Caramel.
4. Repeat with the second cake layer, adding more Salted Caramel and Dark Chocolate Ganache between layers.
5. Finish the cake by piping more buttercream kisses on top and pouring the Dark Chocolate Ganache over the top, allowing it to cascade down the sides.
6. Slice and enjoy the indulgent layers of this extraordinary cake!
This Chocolate Fudge Cake is more than just dessert—it’s a show-stopping centerpiece that combines the perfect balance of sweet and salty, soft and crunchy, making every bite a blissful experience.
Prep Time: 30 mins
Cook Time: 55 mins
Total Time: 1 hour 25 mins
Servings: 12 slices
