By Bring Chocolate Fudge Cake with Salted Caramel Buttercream, Salted Caramel, and Dark Chocolate Ganache to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Chocolate Fudge Cake with Salted Caramel Buttercream, Salted Caramel, and Dark Chocolate Ganache captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chocolate Fudge Cake with Salted Caramel Buttercream, Salted Caramel, and Dark Chocolate Ganache becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Chocolate Fudge Cake:
200g butter, room temperature
1 1/2 cups caster sugar
2 teaspoons vanilla extract
3 large eggs
1 cup Dutch-processed cocoa powder
1 cup hot water
1 1/2 cups milk
3 teaspoons vinegar
1 1/2 cups plain cake flour
2 teaspoons baking powder
2 teaspoons bicarbonate of soda
For the Salted Caramel:
1 cup caster sugar
1 cup brown sugar
180g butter
1 cup heavy cream
1/2 to 1 teaspoon salt flakes
For the Dark Chocolate Ganache:
300g dark chocolate, chopped
350ml heavy cream
For the Salted Caramel Buttercream:
375g butter, room temperature
3 cups sifted icing sugar
1 1/2 cups salted caramel
PREPARATION STEPS
Prepare the Chocolate Fudge Cake:
Preheat your oven to 180°C (350°F). Grease, flour, and line two 20cm (8-inch) cake pans with baking paper.
In a large mixing bowl or stand mixer, cream the butter, caster sugar, and vanilla extract until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, mix the cocoa powder with hot water to create a thick paste. Gradually add this cocoa paste to the butter mixture.
Mix the vinegar into the milk to sour it.
Sift together the plain flour, baking powder, and bicarbonate of soda.
Add the dry ingredients to the butter mixture in three parts, alternating with the soured milk, beginning and ending with the flour mixture. Gently fold until fully incorporated.
Divide the batter evenly between the prepared pans. Bake for 23 minutes, or until a skewer inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10-15 minutes before turning them out onto a cooling rack to cool completely.
Make the Salted Caramel:
In a heavy-bottomed saucepan, heat the caster and brown sugars over medium heat, stirring occasionally until melted and smooth.
Add the butter and whisk until fully melted and combined.
Remove from heat and slowly pour in the heavy cream while stirring continuously.
Return the pan to the heat and allow the mixture to boil for 1 minute.
Remove from heat and stir in the salt. Let the salted caramel cool before using.
Prepare the Dark Chocolate Ganache:
Melt the chopped dark chocolate in a large microwave-safe bowl in 30-second intervals, stirring in between until fully melted.
Once melted, add the heavy cream and stir until the ganache is smooth and glossy.
Allow the ganache to cool slightly until it is pourable but not too hot.
Make the Salted Caramel Buttercream:
In a large mixing bowl, beat the butter until light, fluffy, and pale in color.
Sift in the icing sugar and beat until fully combined and smooth.
Add 1 1/2 cups of the prepared salted caramel to the buttercream and beat until well incorporated.
Refrigerate the buttercream for 10-15 minutes until it is slightly firmer and ready for piping.
Assemble the Cake:
Place one layer of the chocolate fudge cake on a serving plate or cake board.
Fill a piping bag fitted with a large open tip with the salted caramel buttercream. Pipe large ‘kisses’ around the edge of the cake layer.
Use an offset spatula to fill the interior with more buttercream, then spoon on a generous amount of salted caramel sauce.
Place the second cake layer on top and repeat the layering process, alternating between the salted caramel sauce and dark chocolate ganache.
Finish the top with more piped buttercream kisses and pour the dark chocolate ganache over the cake, letting it drip down the sides.
Serve and Enjoy:
Slice and serve this decadent cake. Enjoy every bite of rich, fudgy chocolate, smooth caramel, and luxurious ganache!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
