Description
Salted Caramel Chocolate Fudge Cake is a rich and indulgent dessert that combines chocolate cake with salted caramel and fudge frosting.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup granulated sugar (for caramel)
- 6 tablespoons unsalted butter (for caramel)
- 1/2 cup heavy cream (for caramel)
- 1 teaspoon sea salt (for caramel)
- 1/2 cup unsalted butter (for frosting)
- 2/3 cup unsweetened cocoa powder (for frosting)
- 3 cups powdered sugar (for frosting)
- 1/3 cup whole milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for about 2 minutes until smooth. Carefully stir in the boiling water until the batter is well combined; it will be thin.
- Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.
- In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Once melted, carefully add the butter and stir until melted and combined.
- Slowly pour in the heavy cream while stirring continuously. Be cautious as the mixture may bubble. Stir in the sea salt and remove from heat. Allow to cool slightly.
- In a mixing bowl, beat the softened butter until creamy. Gradually add the cocoa powder and powdered sugar, mixing until combined. Pour in the milk and vanilla extract, then beat until smooth and fluffy.
- Place one cake layer on a serving plate. Spread a layer of fudge frosting on top and drizzle with salted caramel sauce. Place the second cake layer on top.
- Use the remaining fudge frosting to frost the top and sides of the cake. Drizzle more salted caramel sauce over the top and sprinkle with a pinch of sea salt.
Notes
- Store leftovers in an airtight container.
- For a richer flavor, let the cake sit overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg