Some cakes are good, and then some cakes are next level. This Chocolate Fudge Cake is exactly that—a rich, decadent masterpiece layered with silky salted caramel buttercream, gooey homemade caramel, and a glossy dark chocolate ganache that melts in your mouth. Every bite is a perfect balance of sweet, salty, and chocolatey goodness. Trust me, if you love indulgent desserts, this one’s a game-changer!
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Why You’ll Love This Cake
This isn’t just any chocolate cake—it’s the ultimate fudge cake experience. Whether you’re celebrating a special occasion or just treating yourself, this cake delivers big on flavor, texture, and pure indulgence.
Ultra Moist & Rich: A deep, chocolatey cake with a melt-in-your-mouth texture.
Salted Caramel Magic: Sweet, buttery, and just the right amount of saltiness.
Luscious Buttercream: Smooth, fluffy, and infused with caramel goodness.
Dark Chocolate Ganache: A glossy, velvety finish that takes it over the top.
Showstopper Worthy: Perfect for birthdays, celebrations, or when you just need something amazing.
Ingredients in Chocolate Fudge Cake
Here’s what makes this cake absolutely irresistible:
Chocolate Cake: A rich blend of cocoa powder, butter, eggs, and buttermilk for that deep, fudgy texture.
Salted Caramel Buttercream: Creamy butter, powdered sugar, and homemade salted caramel whipped into a silky frosting.
Homemade Salted Caramel: Butter, sugar, cream, and sea salt come together for a luscious drizzle.
Dark Chocolate Ganache: A dreamy mix of dark chocolate and heavy cream for a smooth, glossy topping.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
How to Make Chocolate Fudge Cake with Salted Caramel Buttercream
Bake the Cake: Start by mixing your dry and wet ingredients, then bake in preheated cake pans until set. Let them cool completely before assembling.
Make the Salted Caramel: Cook sugar and butter until golden, then stir in cream and sea salt. Let it cool slightly before using.
Prepare the Buttercream: Beat butter until fluffy, then gradually mix in powdered sugar and a generous drizzle of salted caramel.
Make the Ganache: Heat heavy cream and pour over chopped dark chocolate, stirring until smooth and glossy.
Assemble the Cake: Layer the cakes with salted caramel buttercream, drizzle caramel between layers, and coat the entire cake with frosting.
Ganache Drip & Finish: Pour the ganache over the top and let it drip down the sides. Garnish with extra caramel, chocolate shavings, or sea salt flakes for the ultimate touch.
How to Serve Chocolate Fudge Cake
This cake is pure indulgence on its own, but here are some ways to make it even better:
With Ice Cream: Serve with a scoop of vanilla or salted caramel ice cream.
With Espresso: A strong espresso or coffee balances the richness perfectly.
Extra Toppings: Add chocolate curls, caramel drizzle, or a sprinkle of flaky sea salt.
Chilled or Room Temp: It’s just as good chilled as it is at room temperature—try both and see which you prefer!
Additional Tips
Use Good Chocolate: Quality dark chocolate makes all the difference in the ganache.
Make Ahead: Bake the cake layers a day ahead and store them wrapped in plastic wrap.
Salted Caramel Tip: Let the caramel cool before adding to the buttercream to avoid melting the frosting.
Smooth Ganache: Stir gently to avoid air bubbles and ensure a silky texture.
Storage Tips: Keep the cake in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.
FAQ Section
Q1: Can I make this cake ahead of time?
A1: Absolutely! Bake the cake layers a day in advance and store them wrapped in plastic. Assemble the next day for the best results.
Q2: Can I freeze this cake?
A2: Yes! Wrap individual slices or whole layers in plastic wrap and freeze for up to 3 months.
Q3: What’s the best way to get a smooth ganache drip?
A3: Let the ganache cool slightly before pouring, and use a spoon or piping bag for controlled drips.
Q4: Can I use store-bought caramel?
A4: Yes, but homemade caramel adds a richer, more buttery flavor.
Q5: How do I make my buttercream extra fluffy?
A5: Beat the butter for at least 3-5 minutes before adding powdered sugar—it makes a huge difference!
Q6: Can I make this cake gluten-free?
A6: Yes, just substitute the all-purpose flour with a gluten-free blend.
Q7: What’s the best way to cut clean slices?
A7: Use a hot knife (dip it in hot water and wipe dry) for smooth, clean cuts.
Q8: Can I make this into cupcakes?
A8: Definitely! Just adjust the baking time to about 18-22 minutes.
Q9: How do I store leftover caramel?
A9: Keep it in a jar in the fridge for up to 2 weeks. Warm it slightly before using.
Q10: What’s the best type of chocolate for ganache?
A10: A high-quality dark chocolate (70% cocoa or more) gives the best depth of flavor.
Final Thoughts
This Chocolate Fudge Cake with Salted Caramel Buttercream is everything a chocolate lover could ask for—rich, decadent, and completely unforgettable. Whether you’re making it for a birthday, a special occasion, or just because you deserve a treat, this cake is sure to impress.
Print
Chocolate Fudge Cake with Salted Caramel
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Chocolate Fudge Cake is rich, moist, and layered with silky salted caramel buttercream, homemade salted caramel sauce, and a luscious dark chocolate ganache. Perfect for celebrations or whenever you need a show-stopping dessert!
Ingredients
Chocolate Fudge 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 soda
Salted Caramel
- 1 cup caster sugar
- 1 cup brown sugar
- 180g butter
- 1 cup heavy cream
- 1/2 to 1 tsp 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
Instructions
Chocolate Fudge Cake
- Preheat oven to 180°C (350°F). Grease, flour, and line two 20cm (8-inch) cake pans with parchment paper.
- In a large mixing bowl, beat butter, sugar, and vanilla until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- In a separate bowl, mix cocoa with hot water until smooth, then gradually add to the butter mixture.
- Add vinegar to milk to create buttermilk substitute.
- Sift together flour, baking powder, and bicarbonate soda in a separate bowl.
- Add the dry ingredients and buttermilk alternately to the batter, starting and ending with the flour. Fold until fully incorporated.
- Divide batter evenly between the two pans, filling each ¼ full, and bake for 23 minutes.
- Let cakes cool in the pans for 10-15 minutes, then transfer to a wire rack.
- Re-grease pans and bake the remaining batter in the same way.
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Salted Caramel
- In a heavy-bottomed saucepan, heat both sugars over medium heat, stirring occasionally, until melted and smooth.
- Add butter and whisk until fully incorporated.
- Remove from heat and slowly stir in heavy cream.
- Return to heat and boil for 1 minute, then remove and stir in salt.
- Let cool completely before using.
Dark Chocolate Ganache
- Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring in between.
- Stir in heavy cream until smooth.
- Let cool slightly—ganache should be pourable but not too hot.
Salted Caramel Buttercream
- Beat butter until pale and fluffy.
- Gradually add sifted icing sugar and beat well.
- Mix in 1½ cups of cooled salted caramel and beat until smooth.
- Chill for 10-15 minutes until slightly firmer for piping.
Assembly
- Place one cake layer on a serving plate.
- Pipe a border of buttercream “kisses” around the edge.
- Fill the center with a layer of buttercream, then spoon on salted caramel sauce.
- Repeat for each layer, alternating between salted caramel and ganache.
- Top with piped buttercream and pour over dark chocolate ganache, allowing it to drip down the sides.
Serve & Enjoy!
Notes
- Use good-quality dark chocolate for the best ganache.
- If buttercream is too soft, refrigerate before piping.
- Store in the fridge but serve at room temperature for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 48g
- Sodium: 310mg
- Fat: 38
- Saturated Fat: 23g
- Unsaturated Fat: 13g
- Trans Fat: 0 g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 6 g
- Cholesterol: 85mg