Prepare yourself for a journey into the heart of indulgence with our Salted Caramel and Dark Chocolate Fudge Cake. This masterpiece is a symphony of flavors that dances between the sweet allure of chocolate and the subtle, intriguing saltiness of caramel. It’s more than just a dessert; it’s a celebration of contrasts, a perfect balance that caters to the sophisticated palate. Wrapped in a lush salted caramel buttercream, each bite takes you deeper into a decadent experience you’ll want to relive over and over.
What You’ll Need
For the Chocolate Fudge Cake:
- 200g butter, at 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
For the Salted Caramel:
- 1 cup caster sugar
- 1 cup brown sugar
- 180g butter
- 1 cup heavy cream
- 1/2 to 1 teaspoon salt flakes
For the Dark Chocolate Ganache:
- 300g dark chocolate
- 350ml heavy cream
For the Salted Caramel Buttercream:
- 375g butter, at room temperature
- 3 cups sifted icing sugar
- 1 1/2 cups salted caramel
Let’s Get Baking!
1. Preparing the Chocolate Fudge Cake:
Preheat your oven to a cozy 180°C (356°F) and get two 20cm (8 inch) cake pans ready by greasing, flouring, and lining them with baking paper. In a large mixing bowl, whip the butter, sugar, and vanilla into a fluffy mixture before adding the eggs one at a time, ensuring they’re well-incorporated. Dissolve the cocoa in hot water to form a paste and gradually blend it into your mixture. Create a milk and vinegar mixture, and alternately add this with your sifted flour, baking powder, and bicarbonate to the main bowl. Divide your batter among the pans and bake each for 23 minutes. Allow them to cool in the pans for about 10-15 minutes, then transfer to a rack to cool completely.
2. Crafting the Salted Caramel:
In a sturdy saucepan, gently melt the caster and brown sugars until smooth. Introduce the butter and let it melt, then gradually whisk in the cream. Bring this concoction to a boil for a minute, then take off the heat, stir in the salt, and let it cool to thicken.
3. Making the Dark Chocolate Ganache:
Melt the dark chocolate in the microwave, stir in the cream until you achieve a smooth consistency. Let it cool until it reaches a pourable consistency.
4. Whipping up the Salted Caramel Buttercream:
In a bowl, whip the butter until it’s pale, sift in the icing sugar, and finally beat in the salted caramel. Pop it in the fridge until it’s firm enough to pipe.
5. Assembly:
Start with a layer of cake on your plate, pipe a border of buttercream around the edge, fill the center with more buttercream and a generous drizzle of salted caramel. Stack the next cake layer on top, alternate with a layer of ganache, and finish off with a final flourish of buttercream and a drizzle of ganache.
Ready to Serve
After a total prep and cooking time of 1 hour and 25 minutes, you’ll have a magnificent cake that serves 12 slices of pure bliss. This Salted Caramel and Dark Chocolate Fudge Cake is not just a dessert; it’s a statement piece that will elevate any dining experience. Enjoy the rich layers of moist chocolate cake, the velvety salted caramel, and the glossy ganache that ties it all together. Each slice promises an unforgettable blend of textures and tastes that will keep you coming back for more. So, grab your apron, and let’s dive into the delicious complexity of this exquisite cake.
