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Salted Caramel Chocolate Fudge Cake

Salted Caramel Chocolate Fudge Cake - featured image
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This ultra-moist, decadent chocolate fudge cake is layered with homemade salted caramel and finished with a glossy chocolate ganache. Perfect for celebrations or whenever you crave a show-stopping dessert.

Ingredients

Scale
  • 1 2/3 cups all-purpose flour (210g)
  • 3/4 cup unsweetened cocoa powder (80g), preferably Dutch-processed
  • 1 1/4 cups granulated sugar (250g)
  • 1/2 cup brown sugar (100g)
  • 2 teaspoons baking powder (8g)
  • 1 teaspoon baking soda (5g)
  • 1/2 teaspoon salt (3g)
  • 2 large eggs, room temperature
  • 1/2 cup whole milk (120ml), room temperature
  • 1/2 cup sour cream (120g), room temperature
  • 1/2 cup vegetable oil (120ml)
  • 2 teaspoons pure vanilla extract (10ml)
  • 1/2 cup hot coffee (120ml)
  • 3 oz dark chocolate (85g), melted and cooled slightly
  • For the Salted Caramel Sauce:
  • 1 cup granulated sugar (200g)
  • 6 tablespoons unsalted butter (90g), cut into pieces
  • 1/2 cup heavy cream (120ml)
  • 1 teaspoon sea salt (5g), plus extra for sprinkling
  • For the Chocolate Ganache:
  • 6 oz dark chocolate (170g), chopped
  • 1/2 cup heavy cream (120ml)
  • 1 tablespoon butter (14g)
  • Optional toppings:
  • Flaky sea salt (for garnish)
  • Chopped toasted pecans or hazelnuts
  • Extra caramel drizzle

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment.
  2. Whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt in a large bowl.
  3. In another bowl, whisk eggs, milk, sour cream, oil, and vanilla until smooth. Pour wet ingredients into dry and mix gently.
  4. Stir in melted chocolate. Slowly pour in hot coffee, whisking until just combined.
  5. Divide batter evenly between pans. Tap pans gently to remove air bubbles.
  6. Bake for 28-32 minutes, or until a toothpick comes out with fudgy crumbs. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  7. Make the salted caramel: In a medium saucepan over medium heat, heat sugar, stirring constantly until melted and deep amber. Add butter all at once, stirring until combined.
  8. Slowly pour in heavy cream, stirring until smooth. Remove from heat and stir in sea salt. Cool to room temperature.
  9. Make the ganache: Place chopped chocolate in a heatproof bowl. Heat cream until steaming, then pour over chocolate. Let sit 1 minute, then stir until smooth. Stir in butter. Let cool to spreadable consistency.
  10. Assemble: Place one cake layer on a plate. Spread a thick layer of salted caramel over the top. Top with second cake layer. Pour ganache over the top, letting it drip down the sides. Smooth with an offset spatula.
  11. Drizzle extra caramel and sprinkle with flaky sea salt. Add nuts if desired.
  12. Let cake set at room temperature for 30 minutes, or chill for a firmer texture.

Notes

Use room temperature dairy and eggs for best texture. Don’t overmix the batter. Watch caramel closely to avoid burning. For gluten-free, use a 1:1 flour blend. Cake layers and caramel can be made ahead. Chill cakes before assembly for clean layers. Store leftovers in fridge up to 5 days or freeze up to 2 months.

Nutrition

Keywords: salted caramel, chocolate fudge cake, easy dessert, birthday cake, homemade cake, ganache, ultra moist, crowd pleaser, celebration cake

Find it online: https://jodierecipes.com/salted-caramel-chocolate-fudge-cake-recipe-easy-ultra-moist-dessert/