Indulge in Decadence
Picture this: a rich, velvety chocolate fudge cake drenched in luscious salted caramel, enticing your senses with every slice. Are you drooling yet? This Salted Caramel Chocolate Fudge Cake is not just another dessert; it’s an experience. The perfect balance of sweet and salty, this cake offers layers of flavor that make it a standout at any gathering—plus, it’s surprisingly easy to whip up!
Why Make This Recipe
Who doesn’t love a treat that’s a showstopper without the kitchen chaos? Here’s why you’ll want to dive into this recipe:
- One-pan wonder: Less mess means more time to enjoy that sweet tooth satisfaction.
- Family-approved: Even the pickiest eaters will be begging for seconds (or thirds).
- Impressive dessert: Serve this beauty at your next dinner party, and watch your guests swoon!
Ingredients
You don’t need fancy stuff — just these basics! Here’s what you’ll need:
- 2 cups all-purpose flour (260g), sifted
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1 cup granulated sugar (200g)
- ⅔ cup light brown sugar (135g)
- 1 tsp salt
- 3 large eggs, ideally room temp
- ⅔ cup vegetable oil (133g)
- ⅓ cup buttermilk
- 1 cup sour cream (240g), ideally room temp
- ¾ cup cocoa powder, Dutch processed preferred (75g)
- 2 tsp instant coffee
- ¾ cup boiling water (180g)
- 5 tbsp unsalted butter (70g)
- 1/2 cup heavy cream, warmed up (120g)
- 3/4 tsp salt
- 1.5 tsp vanilla
- 200g dark chocolate (70%)
- 8 oz cream cheese, room temp (226g)
- 1/3 cup cocoa powder (33g)
- 1 cup powdered sugar (100g)
- 1/2 cup salted caramel sauce
- 1 cup heavy cream, cold (240g)
Directions
Here’s how to whip up this dreamy dessert effortlessly.
Chocolate Cake:
- Preheat your oven to 350°F (175°C) and grease your cake pans.
- In a bowl, mix flour, baking powder, baking soda, sugars, and salt.
- Add eggs, vegetable oil, buttermilk, and sour cream.
- Stir in cocoa powder and instant coffee until smooth.
- Pour in the boiling water slowly—this makes it extra moist!
- Bake for about 30–35 minutes.
Salted Caramel Sauce:
- In a saucepan, melt sugar over medium heat until golden.
- Remove from heat and whisk in butter, then cream, and finish with salt.
Chocolate Caramel Fudge Frosting:
- Melt dark chocolate and mix with cream cheese and powdered sugar until silky.
- Blend in leftover salted caramel sauce and remaining cocoa powder.
Assembly:
- Layer your cooled chocolate cakes with frosting and drizzle salted caramel in between.
- Apply a generous layer of frosting on top and smooth it out.
How to Make Salted Caramel Chocolate Fudge Cake (Overview)
Let’s break it down! First, whip up that chocolate cake batter, focusing on getting a smooth consistency. Resist the urge to lick the bowl—okay, just a little taste won’t hurt! Once baked and cooled, work on that salted caramel sauce; it’s the magic touch! Assembling it is just as fun as eating it. Stack, drizzle, and frost your way to dessert glory!
Pro Tip: Don’t skip the boiling water step—this creates the ultimate moistness that your taste buds will thank you for later! 😉
How to Serve Salted Caramel Chocolate Fudge Cake
Serving this cake is a delight! Think rich, dark brown layers of chocolate juxtaposed with the golden hues of caramel. Cut slices and drizzle extra salted caramel on top for that Instagram-worthy flair. Pair it with a scoop of vanilla ice cream for a temperature contrast—your guests will be in dessert heaven. 🍦
How to Store Salted Caramel Chocolate Fudge Cake
Got leftovers? No problem! Seal it in an airtight container and pop it in the fridge; it’ll stay fresh for about 4-5 days. Want to keep it longer? Freeze slices for up to 3 months. When you’re ready to indulge again, just thaw in the fridge overnight, and you’re good to go!
Tips to Make Salted Caramel Chocolate Fudge Cake
- Timing is everything: Make the caramel first so it can cool while the cake bakes.
- If you need to save time, use a store-bought salted caramel sauce—we won’t tell!
- Adjust baking times depending on your oven. Always do the toothpick test!
- Experiment with flavored creams for a fun twist.
Variation
Feeling adventurous? Swap out the chocolate cake for a vanilla base to highlight the salted caramel. Or, try adding a hint of peppermint extract to your frosting during the holidays for a festive spin. Who said you can’t mix it up every now and then?
FAQs
Can I use different types of chocolate?
Absolutely! Milk chocolate will give it a sweeter flavor, while dark chocolate enhances richness.
How long can I keep the salted caramel sauce?
It’s good in the fridge for about 2 weeks, but we doubt it’ll last that long!
Can I make it ahead of time?
Yes! Assemble the cake a day before serving. Just keep it covered, and it’ll taste even better the next day!
📌 Pin this recipe for your next cozy dinner night!
Salted Caramel Chocolate Fudge Cake
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour sifted
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1 cup granulated sugar
- ⅔ cup light brown sugar
- 1 tsp salt
- 3 large eggs ideally room temp
- ⅔ cup vegetable oil
- ⅓ cup buttermilk
- 1 cup sour cream ideally room temp
- ¾ cup cocoa powder Dutch processed preferred
- 2 tsp instant coffee
- ¾ cup boiling water
For the Salted Caramel Sauce
- 5 tbsp unsalted butter
- ½ cup heavy cream warmed up
- ¾ tsp salt
For the Chocolate Caramel Fudge Frosting
- 200 g dark chocolate 70%
- 8 oz cream cheese room temp
- ⅓ cup cocoa powder
- 1 cup powdered sugar
- ½ cup salted caramel sauce
- 1 cup heavy cream cold
Instructions
Chocolate Cake
- Preheat your oven to 350°F (175°C) and grease your cake pans.
- In a bowl, mix flour, baking powder, baking soda, sugars, and salt.
- Add eggs, vegetable oil, buttermilk, and sour cream.
- Stir in cocoa powder and instant coffee until smooth.
- Pour in the boiling water slowly—this makes it extra moist!
- Bake for about 30–35 minutes.
Salted Caramel Sauce
- In a saucepan, melt sugar over medium heat until golden.
- Remove from heat and whisk in butter, then cream, and finish with salt.
Chocolate Caramel Fudge Frosting
- Melt dark chocolate and mix with cream cheese and powdered sugar until silky.
- Blend in leftover salted caramel sauce and remaining cocoa powder.
Assembly
- Layer your cooled chocolate cakes with frosting and drizzle salted caramel in between.
- Apply a generous layer of frosting on top and smooth it out.
Notes
Printable Recipe Card
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