Chocolate Fudge Cake with Salted Caramel Buttercream
Decadent Chocolate Delight with Salted Caramel and Dark Chocolate Ganache
Recipe
Ingredients:
Chocolate Fudge Cake:
200g butter, room temperature
1 1/2 cups caster sugar
2 teaspoons vanilla extract
3 eggs
1 cup Dutch processed cocoa
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 soda
Salted Caramel:
1 cup caster sugar
1 cup brown sugar
180g butter
1 cup heavy cream
1/2 to 1 teaspoon salt flakes
Dark Chocolate Ganache:
300g dark chocolate
350ml heavy cream
Salted Caramel Buttercream:
375g butter, room temperature
3 cups sifted icing sugar
1 1/2 cups salted caramel
Directions:
Chocolate Fudge Cake:
Preheat oven to 180°C. Grease, flour, and line two 20cm/8 inch cake pans with baking paper.
In a large mixing bowl or stand mixer, beat the butter, sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition.
In a separate bowl, mix cocoa with hot water gradually until it forms a thick paste. Incorporate into the butter mixture.
Add vinegar to milk to sour it.
Sift together flour, baking powder, and bicarbonate soda. Add to the butter mixture in three lots, alternating with milk, starting and ending with flour. Fold until fully incorporated.
Pour 1/4 of the batter into each prepared pan and bake for 23 minutes. Allow to cool in pans for 10-15 minutes, then turn out onto a cooling rack.
Bake the remaining batter in the re-prepared pans.
Salted Caramel:
In a heavy-bottomed saucepan, heat sugars, stirring occasionally, until melted and smooth. Add butter and whisk until combined.
Remove from heat, slowly add heavy cream, then return to heat and boil for 1 minute. Remove from heat, stir in salt, and let cool.
Dark Chocolate Ganache:
In a microwave-safe bowl, melt chocolate in 30-second intervals. Stir in cream until smooth. Let cool to a pourable consistency.
Salted Caramel Buttercream:
Beat butter until light and fluffy. Sift in icing sugar and beat well. Add salted caramel and continue beating until incorporated. Refrigerate for 10-15 minutes.
Assembly:
Place one cake layer on a plate. Pipe a border of buttercream kisses around the edge. Fill the center with buttercream and spoon salted caramel over it.
Layer with the second cake, alternate fillings of caramel and ganache, and top with piped kisses and drizzled ganache.
Prep Time: 30 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 25 minutes | Servings: 12 slices
🚨 Credit By Original Owner
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