why make this recipe

Salted Caramel Chocolate Fudge Cake is the perfect blend of rich chocolate and sweet caramel flavors. It stands out for its moist texture and luxurious taste, making it an ideal choice for birthdays, celebrations, or any time you want to treat yourself. The combination of chocolate and salted caramel is popular, and you can impress friends and family with this delightful cake. It’s not just a dessert; it’s a delicious experience that everyone will love.

how to make Salted Caramel Chocolate Fudge Cake

Ingredients:

2 cups all-purpose flour
1.5 tsp baking powder
1.5 tsp baking soda
1 cup granulated sugar
⅔ cup light brown sugar
1 tsp salt
3 large eggs
⅔ cup vegetable oil
⅓ cup buttermilk
1 cup sour cream
¾ cup cocoa powder
2 tsp instant coffee
¾ cup boiling water
1 cup granulated sugar (for caramel sauce)
5 tbsp unsalted butter
½ cup heavy cream (warmed up)
¾ tsp salt (for caramel sauce)
1½ tsp vanilla (for caramel sauce)
200g dark chocolate
8 oz cream cheese
⅓ cup cocoa powder (for frosting)
1 cup powdered sugar
½ cup salted caramel sauce (from above)
1 cup heavy cream (cold)

Directions:

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a bowl, whisk together the flour, baking powder, baking soda, granulated sugar, brown sugar, and salt.
In a separate bowl, mix together the eggs, vegetable oil, buttermilk, sour cream, cocoa powder, and instant coffee.
Gradually add the dry ingredients to the wet mixture and mix well.
Slowly stir in the boiling water until everything is well blended.
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
To make the salted caramel sauce, heat 1 cup of granulated sugar in a saucepan over medium heat until melted. Then add the butter and stir.
Slowly pour in the warmed cream, whisk until smooth, and then stir in the salt and vanilla.
For the frosting, melt the dark chocolate and set it aside. Beat the cream cheese until smooth, then add cocoa powder, powdered sugar, and the salted caramel sauce, mixing well.
Fold in the melted chocolate and cold heavy cream until combined.
To assemble the cake, place one layer of chocolate cake on a plate, frost it with the caramel frosting, and drizzle with caramel sauce. Add the second cake layer on top, then frost the top and sides.

how to serve Salted Caramel Chocolate Fudge Cake

Slice the Salted Caramel Chocolate Fudge Cake into generous pieces and serve on dessert plates. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of extra salted caramel sauce on top adds a lovely touch.

how to store Salted Caramel Chocolate Fudge Cake

Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can refrigerate it for up to a week. Just make sure to cover it well to prevent it from drying out.

tips to make Salted Caramel Chocolate Fudge Cake

Make sure all ingredients are at room temperature for better mixing.
Don’t rush the caramel sauce; let it melt slowly to avoid burning.
If the batter seems too thick, add a little more buttermilk to reach the right consistency.
For easier layering, let the cakes cool completely before frosting.

variation

You can add nuts like chopped pecans or walnuts for some crunch. Alternatively, you can switch the dark chocolate for milk chocolate for a sweeter taste or use a different type of frosting, like a classic buttercream.

FAQs

1. Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them in the refrigerator. Frosting is best when fresh, but you can prepare it a few hours ahead as well.

2. Can I use a different type of flour?
All-purpose flour is recommended for this recipe. If you want to use a gluten-free option, use a 1:1 gluten-free flour blend.

3. How can I make the salted caramel sauce thicker?
If you want your caramel sauce thicker, let it cook a little longer until it reaches the desired consistency before taking it off the heat.