Description
Chocolate Fudge Cake with Salted Caramel Buttercream
Ingredients :
For the Chocolate Fudge Cake:
200g butter, room temperature
1 ½ cups caster sugar
2 tsp vanilla extract
3 eggs
1 cup Dutch-processed cocoa
1 cup hot water
1 ½ cups milk
3 tsp vinegar
1 ½ cups plain cake flour
2 tsp baking powder
2 tsp bicarbonate of soda
For the Salted Caramel:
1 cup caster sugar
1 cup brown sugar
180g butter
1 cup heavy cream
½ to 1 tsp salt flakes
For the Dark Chocolate Ganache:
300g dark chocolate
350ml heavy cream
For the Salted Caramel Buttercream:
375g butter, room temperature
3 cups sifted icing sugar
1 ½ cups salted caramel (from the recipe above)
Directions :
Make the Chocolate Fudge Cake:
Preheat oven to 180°C (350°F). Grease, flour, and line two 20cm (8-inch) cake pans.
Beat butter, caster sugar, and vanilla until light and fluffy. Add eggs one at a time, mixing well after each addition.
In a bowl, mix cocoa with hot water to make a paste, and add to the butter mixture.
Mix vinegar into the milk and set aside.
Sift flour, baking powder, and bicarbonate of soda. Gradually add dry ingredients to the butter mixture, alternating with the milk. Fold until just combined.
Divide the batter between pans and bake for 23 minutes or until a skewer comes out clean. Let cool completely.
Make the Salted Caramel:
In a heavy-bottomed saucepan, heat the sugars until melted and smooth. Stir in butter until combined.
Remove from heat and slowly add heavy cream while stirring. Return to heat for 1 minute to thicken, then stir in salt. Let cool.
Make the Dark Chocolate Ganache:
Melt dark chocolate in the microwave in 30-second intervals, stirring between each. Stir in heavy cream until smooth. Let cool slightly to a pourable consistency.
Make the Salted Caramel Buttercream:
Beat butter until fluffy and light. Sift in icing sugar and continue beating.
Add salted caramel and mix until smooth. Refrigerate for 10-15 minutes until firmer.
Assemble the Cake:
Place one cake layer on a plate. Pipe a border of salted caramel buttercream around the edge.
Fill the center with buttercream and salted caramel sauce. Repeat with the next layer, alternating with dark chocolate ganache.
Pipe buttercream on top and drizzle the ganache to create a drip effect.
Enjoy this indulgent, rich chocolate cake!
Prep Time: 30 mins | Cook Time: 60 mins | Total Time: 1 hr 30 mins
Kcal: 650 kcal per serving | Servings: 12
#lovealletherecipes
