Chocolate Fudge Cake with Salted Caramel Buttercream is a delightful dessert that will satisfy any sweet tooth. This cake features a rich chocolate base complemented by a creamy salted caramel buttercream, making it a perfect treat for celebrations or everyday indulgence. Whether you’re trying to impress guests or just enjoying a cozy afternoon at home, this cake is sure to please.

Why Make This Recipe

This Chocolate Fudge Cake is not only delicious but also easy to make. The combination of rich chocolate and salty caramel creates a flavor balance that is simply irresistible. Plus, it provides a great opportunity to practice baking skills and impress your friends and family with a homemade treat. Making it from scratch also allows you to use high-quality ingredients, ensuring a cake that is as good as it gets!

How to Make Chocolate Fudge Cake with Salted Caramel Buttercream

Ingredients

Cake:
- 200g butter, room temperature
- 1 1/2 cups caster sugar
- 2 tsp vanilla extract
- 3 eggs
- 1 cup Dutch-processed cocoa
- 1 cup hot water
- 1 1/2 cups milk
- 3 tsp vinegar
- 1 1/2 cups plain cake flour
- 2 tsp baking powder
- 2 tsp bicarbonate of soda
Salted Caramel:
- 1 cup caster sugar
- 1 cup brown sugar
- 180g butter
- 1 cup heavy cream
- 1/2 to 1 tsp salt flakes
Ganache:
- 300g dark chocolate
- 350ml heavy cream
Buttercream:
- 375g butter, room temperature
- 3 cups sifted icing sugar
- 1 1/2 cups salted caramel

Directions

Preheat your oven to 180°C (350°F). Grease, flour, and line two 20cm (8-inch) cake pans.
In a mixing bowl, beat together the butter, caster sugar, and vanilla until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
In a separate bowl, mix the cocoa with hot water to create a paste. Add this paste to the butter mixture.
Combine vinegar with the milk and set this mixture aside.
Mix the remaining cake ingredients together and then combine everything until just mixed. Pour into prepared pans.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
To make the salted caramel, combine the caster sugar, brown sugar, and butter in a saucepan. Heat until melted. Slowly stir in the heavy cream and add salt to taste.
For the ganache, heat the heavy cream and pour it over chopped dark chocolate. Mix until smooth.
For the buttercream, beat the butter until creamy, then gradually mix in the icing sugar. Add salted caramel to your taste.
Allow the cakes to cool completely. Layer the cakes with salted caramel buttercream and top with the ganache.

How to Serve Chocolate Fudge Cake with Salted Caramel Buttercream

Serve this cake at room temperature. You can slice it and top each piece with extra salted caramel or chocolate ganache for an extra special treat. It pairs wonderfully with a cup of coffee or tea.

How to Store Chocolate Fudge Cake with Salted Caramel Buttercream

Store any leftovers in an airtight container at room temperature for up to 3 days. If you live in a warmer climate, consider refrigerating the cake to keep it fresh for a longer time. Just be sure to let it come to room temperature before serving for the best taste and texture.

Tips to Make Chocolate Fudge Cake with Salted Caramel Buttercream

Be sure all your ingredients are at room temperature for better mixing.
Use high-quality cocoa powder and chocolate for deeper flavor.
Let your cakes cool completely before frosting to prevent the buttercream from melting.
Adjust the salt in the caramel to your taste; some like it saltier than others!

Variation

You can add chopped nuts such as pecans or walnuts to the cake batter for added texture. Alternatively, you could replace the chocolate ganache with a simple chocolate glaze for a lighter finish.

Frequently Asked Questions

Can I make this cake ahead of time?
- Yes, you can bake the cakes ahead of time and store them wrapped tightly in cling film. Just frost them on the day you plan to serve.
What type of cocoa powder should I use?
- Dutch-processed cocoa powder is recommended for a richer flavor, but you can also use natural cocoa powder if that’s what you have.
Can I freeze the cake?
- Yes, you can freeze the unfrosted cake layers for up to 2 months. Just make sure to wrap them well in plastic wrap and foil to prevent freezer burn. Thaw in the refrigerator before frosting and serving.