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
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Step-by-Step Guide
Follow this detailed guide to ensure success. First, prepare your cake pans meticulously to prevent sticking. When making the caramel, use a heavy-bottomed saucepan and watch the sugar closely to avoid burning. For the ganache, ensure the cream is hot but not boiling when poured over the chopped chocolate. When assembling, chill the cake layers before stacking to make them easier to handle. Use a piping bag with a large round tip for the buttercream border to create a sturdy dam for the fillings.
Serving Suggestions
This decadent cake is perfect for celebrations. Serve each slice with a dollop of extra whipped cream and a sprinkle of sea salt flakes. For a complete dessert experience, pair it with a scoop of vanilla bean ice cream or a strong espresso. The cake can be stored in an airtight container at room temperature for up to two days or refrigerated for up to five days; let it come to room temperature before serving for the best texture and flavor.
How-to Summary
To summarize, this cake is built in four key stages: bake the chocolate fudge layers, prepare the salted caramel sauce, make the dark chocolate ganache, and whip the salted caramel buttercream. The assembly involves stacking the layers with buttercream and caramel fillings, creating a ganache drip, and finishing with piped buttercream. The result is a show-stopping, multi-textured dessert.
Frequently Asked Questions
Can I use natural cocoa powder instead of Dutch-processed?
It’s not recommended. Dutch-processed cocoa is alkalized, resulting in a richer color and milder flavor that is crucial for this recipe’s deep fudge taste.
My caramel seized when I added the cream. What happened?
The cream was likely too cold. Ensure your heavy cream is at room temperature or slightly warmed before slowly drizzling it into the hot sugar mixture while stirring constantly.
How can I make the ganache drip effect?
Let the ganache cool until it’s thick but still pourable. Test the consistency on the side of your cake stand first. Use a spoon or squeeze bottle to apply drips around the edge, then fill in the top center.
Can I make components ahead of time?
Yes. The cake layers can be baked, wrapped tightly, and frozen for up to a month. The salted caramel can be refrigerated for two weeks. Bring everything to room temperature before assembling.
Why did my cake layers sink in the middle?
This is often due to overmixing the batter after adding the dry ingredients, which develops too much gluten. Fold until just combined. Also, ensure your baking powder and soda are fresh.
Common Mistakes to Avoid
- Using cold ingredients for the cake batter, which can prevent proper emulsification and lead to a dense texture.
- Overbaking the cake layers. Check a few minutes before the timer, as ovens vary. The cakes should spring back when lightly touched.
- Adding the icing sugar to the buttercream without sifting it, which can result in a grainy texture.
- Attempting to assemble the cake with warm components, causing the fillings to melt and the layers to slide.
- Not allowing the caramel to cool completely before adding it to the buttercream, which can melt the butter and make the frosting too soft.
Conclusion
This Chocolate Fudge Cake with Salted Caramel Buttercream is an ultimate indulgence, perfectly balancing rich chocolate, sweet caramel, and a hint of salt. While it involves several components, each step is manageable and contributes to the spectacular final result. By following the detailed guide and avoiding common pitfalls, you can create a professional-quality, stunning cake that is sure to impress any guest and satisfy the most intense chocolate craving.