Salted Caramel Chocolate Fudge Cake

Why Make This Recipe

This Salted Caramel Chocolate Fudge Cake is more than just a dessert; it’s a celebration of flavors and textures. The rich chocolate cake pairs perfectly with the smooth salted caramel and creamy fudge frosting, making it a perfect choice for special occasions or simply to satisfy your sweet tooth. Whether you’re a baking novice or an experienced chef, this recipe is straightforward and offers a delicious reward at the end.

How to Make Salted Caramel Chocolate Fudge Cake

Ingredients

For the Chocolate Cake:

• 2 cups all-purpose flour (260g), sifted
• 1.5 tsp baking powder
• 1.5 tsp baking soda
• 1 cup granulated sugar (200g)
• ⅔ cup light brown sugar (135g)
• 1 tsp salt
• 3 large eggs, ideally room temperature
• ⅔ cup vegetable oil (133g)
• ⅓ cup buttermilk (80g) – mix ⅓ cup whole milk (80g) + 1 teaspoon vinegar to make your own
• 1 cup sour cream (240g), ideally room temperature
• ¾ cup cocoa powder, Dutch processed preferred (75g)
• 2 tsp instant coffee
• ¾ cup boiling water (180g)

For the Salted Caramel Sauce:

• 1 cup granulated sugar (200g)
• 5 tbsp unsalted butter (70g)
• ½ cup heavy cream, warmed up (120g)
• ¾ tsp salt
• 1½ tsp vanilla

For the Chocolate Caramel Fudge Frosting:

• 200g dark chocolate (70%)
• 8 oz cream cheese, room temperature (226g)
• ⅓ cup cocoa powder (33g)
• 1 cup powdered sugar (100g)
• ½ cup salted caramel sauce from above
• 1 cup heavy cream, cold (240g)

Directions

Chocolate Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, granulated sugar, brown sugar, and salt.
3. In another bowl, mix eggs, vegetable oil, buttermilk, sour cream, cocoa powder, and instant coffee.
4. Gradually add the dry ingredients to the wet mixture. Mix until smooth.
5. Carefully stir in the boiling water until blended.
6. Divide the batter between the prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean. Let it cool.

Salted Caramel Sauce:

1. In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts into an amber liquid.
2. Once melted, add the butter and stir until melted.
3. Slowly pour in the warmed heavy cream, whisking until smooth.
4. Remove from heat and stir in salt and vanilla. Let cool.

Chocolate Caramel Fudge Frosting:

1. Melt the dark chocolate in a heatproof bowl over boiling water.
2. In a separate bowl, beat cream cheese until smooth. Add cocoa powder, powdered sugar, and salted caramel sauce. Mix well.
3. Once the chocolate is cooled, add it to the cream cheese mixture. Finally, fold in the cold heavy cream until fluffy.

Assembly

1. Place one layer of chocolate cake on a serving plate. Spread a layer of chocolate caramel fudge frosting on top.
2. Add salted caramel sauce over the frosting.
3. Top with the second layer of cake and frost the top and sides with the chocolate caramel fudge frosting. Drizzle more salted caramel sauce on top.

How to Serve Salted Caramel Chocolate Fudge Cake

This cake is best served at room temperature. Slice it up and enjoy with a dollop of whipped cream or some additional salted caramel sauce for an extra treat. It pairs well with a hot cup of coffee or tea.

How to Store Salted Caramel Chocolate Fudge Cake

Store the cake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn.

Tips to Make Salted Caramel Chocolate Fudge Cake

• Make sure your ingredients are at room temperature for better mixing.
• To avoid a dry cake, do not overmix the batter once you add the boiling water.
• Allow the cake to cool completely before frosting to prevent melting the frosting.

Variation

For a different twist, try adding chopped nuts to the frosting or using a different type of chocolate, such as milk chocolate, for a sweeter taste. You can also incorporate layers of fruit, like raspberries, to balance the richness.

FAQs

1. Can I use cake flour instead of all-purpose flour?
Yes, you can use cake flour for a lighter texture. Adjust the amount slightly, as cake flour is more absorbent.

2. How can I make the salted caramel sauce ahead of time?
You can make the salted caramel sauce a week in advance and store it in the refrigerator. Just reheat it before using.

3. Can I substitute the sour cream?
Yes, you can use plain yogurt or cottage cheese as a substitute for sour cream to get a similar texture and flavor.