Chocolate Fudge Cake

1. Preheat oven to 180°C (350°F). Grease, flour, and line two 20cm (8-inch) cake pans with parchment paper.
2. In a large mixing bowl, beat butter, sugar, and vanilla until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. In a separate bowl, mix cocoa with hot water until smooth, then gradually add to the butter mixture.
5. Add vinegar to milk to create buttermilk substitute.
6. Sift together flour, baking powder, and bicarbonate soda in a separate bowl.
7. Add the dry ingredients and buttermilk alternately to the batter, starting and ending with the flour. Fold until fully incorporated.
8. Divide batter evenly between the two pans, filling each ¼ full, and bake for 23 minutes.
9. Let cakes cool in the pans for 10-15 minutes, then transfer to a wire rack.
10. Re-grease pans and bake the remaining batter in the same way.

11. Salted Caramel

    1. In a heavy-bottomed saucepan, heat both sugars over medium heat, stirring occasionally, until melted and smooth.
    2. Add butter and whisk until fully incorporated.
    3. Remove from heat and slowly stir in heavy cream.
    4. Return to heat and boil for 1 minute, then remove and stir in salt.
    5. Let cool completely before using.

    Dark Chocolate Ganache

    1. Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring in between.
    2. Stir in heavy cream until smooth.
    3. Let cool slightly—ganache should be pourable but not too hot.

    Salted Caramel Buttercream

    1. Beat butter until pale and fluffy.
    2. Gradually add sifted icing sugar and beat well.
    3. Mix in 1½ cups of cooled salted caramel and beat until smooth.
    4. Chill for 10-15 minutes until slightly firmer for piping.

    Assembly

    1. Place one cake layer on a serving plate.
    2. Pipe a border of buttercream “kisses” around the edge.
    3. Fill the center with a layer of buttercream, then spoon on salted caramel sauce.
    4. Repeat for each layer, alternating between salted caramel and ganache.
    5. Top with piped buttercream and pour over dark chocolate ganache, allowing it to drip down the sides.

    Serve & Enjoy!