Decadent Chocolate Fudge Cake with Salted Caramel Recipe

If you’re a chocolate lover like me, you are going to adore this Decadent Chocolate Fudge Cake with Salted Caramel Recipe. It’s the kind of recipe that makes you want to put everything else aside just to enjoy every rich, gooey bite. The layers of luscious chocolate fudge cake, velvety salted caramel buttercream, and silky dark chocolate ganache come together in perfect harmony—trust me, it’s fan-freaking-tastic. Stick around because I’m going to walk you through every detail so you can nail it on your very first try!

this …

Ingredients & Why They Work

Every ingredient in this Decadent Chocolate Fudge Cake with Salted Caramel Recipe plays a starring role. I love that it uses simple pantry staples, but when combined thoughtfully, they make a dessert worthy of any special occasion. When shopping, opt for real butter and quality chocolate because they truly elevate the final cake.

• Butter: Using room temperature butter ensures it creams nicely with sugar for a fluffy cake and silky buttercream.
• Caster sugar: It dissolves quickly to give a smooth texture, especially in caramel and cake batter.
• Vanilla extract: Adds warmth and rounds out the chocolate notes.
• Eggs: They provide richness and keep the texture tender.
• Dutch processed cocoa powder: Gives a deeper chocolate flavor and plays nicely with the acidic vinegar in the recipe.
• Hot water: Enhances cocoa flavor and helps dissolve cocoa for a smooth batter.
• Milk and vinegar: Sour milk mimics buttermilk to tenderize the crumb and balance sweetness.
• Plain cake flour: For a delicate, light cake crumb the heavier flours just can’t match.
• Baking powder & bicarbonate soda: These leaveners work together for a perfect rise and crumb.
• Caster and brown sugar: For that caramel color and rich flavor in the salted caramel sauce.
• Heavy cream: Key for luscious ganache and rich salted caramel.
• Salt flakes: To elevate and balance the sweetness with that perfect hit of salt.
• Dark chocolate: For the ganache; choose something with 60-70% cocoa for best flavor and texture.
• Icing sugar: Sifted to avoid lumps in the buttercream.

Tweak to Your Taste

I like to experiment with this Decadent Chocolate Fudge Cake with Salted Caramel Recipe depending on the occasion. Sometimes I’ll add a pinch of chili powder in the caramel for an exciting twist, or swap dark chocolate with milk chocolate for a sweeter ganache. Feel free to play with it—it’s all about making this dreamy cake your own.

• Variation: Adding a teaspoon of espresso powder to the cake batter gives an even richer chocolate flavor—I love this for evening get-togethers.
• Dietary substitution: I’ve successfully used dairy-free butter and coconut cream for the caramel to make this vegan-friendly, just be mindful the texture changes slightly.
• Seasonal touch: Peppermint extract in the buttercream makes this perfect for holiday celebrations.

Step-by-Step: How I Make Decadent Chocolate Fudge Cake with Salted Caramel Recipe

Step 1: Prep the Cake Pans Like a Pro

Start by preheating your oven to 180°C (350°F). This gets the environment just right so your cake bakes evenly. Grease two 20cm (8-inch) cake pans, then dust them lightly with flour to prevent sticking. Line the bottom with baking paper—that extra step means your cakes will turn out without a hitch, and clean-up’s a breeze.

Step 2: Cream Butter, Sugar & Vanilla to Fluffy Perfection

Using a stand mixer or hand mixer, beat the butter, caster sugar, and vanilla until the mixture becomes light and fluffy—this usually takes about 3-5 minutes. This step is crucial because it incorporates air which makes the cake soft and tender. Don’t rush it!

Step 3: Add Eggs One at a Time

Next, crack in your eggs one by one, mixing well after each addition. This ensures they fully incorporate, preventing a curdled batter. If the batter starts looking grainy, just keep mixing—it’ll come together beautifully.

Step 4: Mix Cocoa Into Hot Water for Deep Chocolate Flavor

In a separate bowl, add the Dutch processed cocoa powder and slowly stir in hot water to form a thick, rich paste. Adding the cocoa to hot water unlocks its full flavor and helps it blend smoothly into the batter later.

Step 5: Combine All Wet & Dry Ingredients Alternately

Stir the vinegar into milk to make your own buttermilk substitute—it might look a little lumpy but don’t worry, it works wonders in the cake.

Sift together the flour, baking powder, and bicarbonate soda. Then, add the flour mixture to the butter mixture in thirds, alternating with the soured milk—start and end with the flour. Fold gently to combine. Overmixing can make the cake dense, so fold until you just don’t see dry flour anymore.

Step 6: Bake & Cool Your Cake Layers

Pour about a quarter of your batter into each prepared cake pan—this will make two layers. Bake for about 23 minutes or until a skewer inserted comes out with a few moist crumbs (not wet). Don’t overbake—the cake should be soft and fudgy.

Let them cool for 10-15 minutes in the pans before turning out onto wire racks. While these layers cool, get the remaining batter ready for the next two layers. This batter makes four layers total, so prep your pans again for the second batch.

Step 7: Craft the Perfect Salted Caramel Sauce

This salted caramel is the real star, so pay close attention here. In a heavy-bottomed saucepan, gently stir caster and brown sugars over medium heat until they melt into a smooth amber syrup. Then whisk in the butter until melted through. Remove from heat and slowly add heavy cream—be careful as it will bubble up vigorously. Return to the heat for a minute to get everything glossy and combined. Stir in salt flakes to your taste. Let the caramel cool before using to avoid melting your buttercream.

Step 8: Make Decadent Dark Chocolate Ganache

Break the dark chocolate into pieces and melt in short bursts in the microwave, stirring each time to avoid burning. Once smooth, stir in warm heavy cream until glossy and fluid but not hot. This ganache is perfect for drizzling over your assembled cake later.

Step 9: Whip Up Salted Caramel Buttercream

Beat room temperature butter until it’s pale and fluffy. Gradually add sifted icing sugar, then mix in 1½ cups of your cooled salted caramel sauce. Beat well and pop in the fridge for 10-15 minutes to firm up—ideal for piping but still soft enough to spread.

Step 10: Assemble Your Decadent Chocolate Fudge Cake with Salted Caramel Recipe

Place your first cake layer on a cake board or plate. Using a large piping bag fitted with an open tip, pipe a border of big buttercream kisses around the edge. Fill the center with more buttercream, then spoon a generous amount of the salted caramel sauce inside the ring. Repeat layering with remaining cake, alternating salted caramel and dark chocolate ganache inside each layer. Once stacked, pipe more buttercream kisses on top, then pour the ganache over and use a spatula to encourage beautiful drips down the sides. Let it set just a bit before slicing—your kitchen’s going to smell amazing!

How to Serve Decadent Chocolate Fudge Cake with Salted Caramel Recipe

Garnishes

I adore topping this cake with a sprinkling of extra flaked salt on the ganache as the final touch—it amps up the salted caramel flavor even more. Sometimes I’ll add chopped toasted pecans or a few chocolate shards I made from leftover ganache for texture and a bakery-style look.

Side Dishes

This cake is rich enough to stand alone, but I love pairing it with a simple berry compote or fresh whipped cream to cut through the sweetness. A scoop of vanilla bean ice cream is also heavenly if you’re serving it as a dessert finale.

Creative Ways to Present

For birthdays or celebrations, I’ve piped salted caramel buttercream rosettes all over the cake’s sides for an elegant look. Another fun idea is to drizzle extra ganache while it’s still warm for glossy, dramatic drips. Wrapping a ribbon around the cake board adds a pretty, gift-like finish if you’re bringing it to a party.

Make Ahead and Storage

Storing Leftovers

Once assembled, I usually store this cake in an airtight container or cake dome in the fridge. It stays moist and the buttercream firms up nicely. Slice it cold or bring to room temperature before serving to get the fullest flavors.

Freezing

This Decadent Chocolate Fudge Cake with Salted Caramel Recipe freezes well if you seal it tightly with plastic wrap and foil. I recommend freezing it without ganache or caramel drizzled on top, then adding those fresh before serving to keep textures fresh and glossy.

Reheating

If you have leftover cake slices, I like to take them out of the fridge 30 minutes before serving. For a more indulgent treat, warming a slice for 10-15 seconds in the microwave softens the caramel and buttercream beautifully—just be careful not to overheat or melt it completely.

FAQs

Final Thoughts

This Decadent Chocolate Fudge Cake with Salted Caramel Recipe holds a special place in my kitchen—it’s the ultimate crowd-pleaser and a true labor of love. The joy of cutting into those rich layers and seeing the glossy ganache drip down never gets old. I can’t wait for you to try this recipe because I know you’ll enjoy every bite as much as I do. Give yourself the treat of baking this at home and savor the magic that homemade decadence brings.

Print