Salted Caramel Chocolate Fudge Cake
A rich, velvety chocolate fudge cake drizzled with luscious salted caramel, offering a perfect balance of sweet and salty flavors.
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
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. Adjust baking times depending on your oven. Always do the toothpick test! Experiment with flavored creams for a fun twist. Leftovers can be stored in an airtight container in the fridge for 4-5 days or frozen for up to 3 months.