Description
Indulge in this decadent Salted Caramel Chocolate Fudge Cake, a rich layered dessert featuring moist chocolate cake, luscious fudge frosting, and a homemade salted caramel drizzle. Perfect for celebrations or an elegant treat, this American classic combines deep cocoa and buttery caramel flavors for an unforgettable experience.
Ingredients
Scale
For the Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee (or hot water)
For the Fudge Frosting:
- 1 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream
For the Salted Caramel:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter (cut into cubes)
- 1/2 cup heavy cream
- 1 teaspoon sea salt
Instructions
- Prepare Cake Batter: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt to combine the dry ingredients.
- Add Wet Ingredients: Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry mix. Beat until the batter is smooth and well combined.
- Incorporate Hot Coffee: Slowly add the hot coffee (or hot water) to the batter, mixing until the batter becomes smooth and slightly thin.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
- Make Fudge Frosting: Beat softened butter until creamy. Sift powdered sugar, cocoa powder, and salt together, then gradually add to the butter while mixing. Add vanilla extract and heavy cream, beating until smooth and spreadable.
- Prepare Salted Caramel: In a saucepan over medium heat, melt sugar while stirring constantly until it turns amber-colored. Carefully add cubed butter and stir until fully melted. Slowly pour in heavy cream (expect bubbling), stir to combine, then cook for another 1-2 minutes. Remove from heat and stir in sea salt. Allow caramel to cool to room temperature.
- Assemble the Cake: Place one cake layer on a serving plate. Spread with fudge frosting and drizzle with salted caramel. Top with the second cake layer, frost the entire cake with remaining fudge frosting, and drizzle additional caramel on top. Optionally, sprinkle with sea salt flakes for extra flavor. Chill the cake slightly before slicing for neat cuts.
Notes
- Salted caramel can be made ahead and stored in the fridge up to one week; warm slightly before drizzling.
- This cake pairs beautifully with vanilla ice cream or fresh berries for added freshness.
- Ensure the caramel cools adequately before drizzling to prevent it from running excessively.
- Use freshly brewed hot coffee for best flavor depth in the cake batter.
