Description
This decadent Chocolate Fudge Cake features layers of rich chocolate cake paired with luscious salted caramel buttercream, drizzled with smooth dark chocolate ganache. Perfect for special occasions or a luxurious dessert treat.
Ingredients
Scale
Chocolate Fudge 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
Salted Caramel
- 1 cup caster sugar
- 1 cup brown sugar
- 180g butter
- 1 cup heavy cream
- 1 teaspoon salt flakes
Dark Chocolate Ganache
- 300g dark chocolate
- 350ml heavy cream
Salted Caramel Buttercream
- 375g butter, room temperature
- 3 cups sifted icing sugar
- 1 1/2 cups salted caramel (prepared from above)
Instructions
- Prepare Cake Batter: Preheat oven to 180°C. Grease, flour, and line two 20cm cake pans with baking paper. In a large mixing bowl or stand mixer, beat 200g butter, 1 1/2 cups caster sugar, and 2 teaspoons vanilla extract until light and fluffy. Add 3 eggs one at a time, beating well after each addition. In a separate bowl, mix 1 cup Dutch processed cocoa with 1 cup hot water to form a thick paste; gradually add to the butter mixture. Add 3 teaspoons vinegar to 1 1/2 cups milk to sour. Sift together 1 1/2 cups plain cake flour, 2 teaspoons baking powder, and 2 teaspoons bicarbonate soda.
- Combine Ingredients: Alternate adding the sifted flour mixture and soured milk to the butter mixture in three parts, starting and ending with flour. Fold gently until fully incorporated.
- Bake Cake Layers: Pour 1/4 of the batter into each prepared cake pan and bake for 23 minutes. Cool in pans for 10-15 minutes, then transfer to a cooling rack. Repeat baking with remaining batter in re-prepared pans.
- Make Salted Caramel: In a heavy-bottomed saucepan, add 1 cup caster sugar and 1 cup brown sugar; stir occasionally until sugars melt and become smooth. Add 180g butter and whisk until melted. Remove from heat and slowly pour in 1 cup heavy cream. Return to heat and boil for 1 minute. Remove from heat and stir in 1 teaspoon salt flakes. Allow to cool before use.
- Prepare Dark Chocolate Ganache: Melt 300g dark chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Add 350ml heavy cream and mix until combined. Let cool slightly until pourable but not hot.
- Make Salted Caramel Buttercream: Beat 375g butter until light and pale. Sift in 3 cups icing sugar and beat well until fluffy. Add 1 1/2 cups of the cooled salted caramel and beat until combined. Refrigerate for 10-15 minutes until firmer and pipeable.
- Assemble Cake: Place one cake layer on a plate or baking paper. Using a piping bag fitted with a large open tip, pipe a border of large buttercream ‘kisses’ around the edge. Fill the interior with buttercream using an offset spatula, then spoon a generous amount of salted caramel sauce over it. Repeat layering with remaining cake layers, alternating salted caramel sauce and dark chocolate ganache. Top with more piped buttercream kisses and pour ganache over the cake, encouraging it to drip down the sides.
- Serve: Allow ganache to set slightly, slice into 12 servings, and enjoy this rich, indulgent dessert.
Notes
- Use Dutch processed cocoa for a smoother, richer chocolate flavor in the cake.
- Souring the milk with vinegar adds tenderness and aids in cake rise.
- Ensure the salted caramel is cool before adding to buttercream to prevent melting.
- Refrigerate buttercream before piping for best consistency and shape.
- Use an offset spatula for smooth frosting application between layers.
- You can substitute salt flakes with fine sea salt if preferred.
- The ganache should be pourable but not hot to ensure smooth coverage and beautiful drips.
- Let cake layers cool completely to avoid melting the buttercream when assembling.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 560 kcal
- Sugar: 45 g
- Sodium: 180 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 115 mg
