Salted caramel chocolate fudge cake - four layers of moist chocolate fudge cake filled with salted caramel swiss meringue buttercream, topped with whipped chocolate ganache and a liberal dose of salted caramel.
This salted caramel chocolate fudge cake is one of the most popular recipes on my site - and for very good reason! It is a bit of a labour of love to bake, but the results are so, so worth it.
Four layers of dark, moist, intensely chocolatey cake filled with salted caramel swiss meringue buttercream and salted caramel sauce, topped with whipped chocolate ganache and a luscious drizzle of extra caramel.
The photos here do not do it justice - when I came to photograph it, it was the most grey, miserable, dark day imaginable, so even right next to the window in the early afternoon there was no light.
It is a very impressive cake which would be perfect for any celebration or birthday. I've had loads of comments from readers who have baked this salted caramel chocolate fudge cake and loved it!
This cake is truly indulgent (don't think about the amount of sugar involved...). I used a dark, not too sweet cake recipe to balance the sweetness of the caramel a little but it is still very rich so serve in small slices.
The cake is quite labour intensive, but the work can be split over two days; the cakes can be baked and the salted caramel made one day and both be refrigerated overnight, then the following day make the swiss meringue buttercream and ganache and assemble the cake.
In fact I recommend that you don't attempt to do it all in one day, the cakes are best refrigerated before you attempt to halve them as they have quite a soft crumb, and the salted caramel needs to be cool before you add it to the buttercream.
And it is so worth the effort! My fiance declared it one of the best tasting cakes I have ever baked...and I have baked A LOT of cake...
I used whipped ganache as I wanted the lighter texture and colour compared to standard ganache - I didn't think that the caramel drizzle would stand out enough on un-whipped ganache, but it isn't a necessary step and the cake would taste just as good if you don't want to bother whipping it.
I made my own salted caramel, and have given the recipe below; it isn't difficult, but if you don't fancy messing about with molten hot sugar (and I don't blame you), you can certainly use store-bought salted caramel sauce instead.
Salted Caramel Chocolate Fudge Cake Recipe:
Salted Caramel Chocolate Fudge Cake
Ingredients
Cake
- 225 g (scant 2 cups) plain flour
- 350 g (1 + ¾ cups) caster (superfine) sugar
- 85 g (⅔ cup + 1 tsp) cocoa powder
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon bicarbonate of soda (baking soda)
- 2 eggs
- 250 ml (1 cup + 2tsp) buttermilk
- 125 ml (½ cup + 1tsp) vegetable or sunflower oil
- 2 teaspoon vanilla extract
- 250 ml (1 cup + 2tsp) very hot coffee or boiling water
Salted Caramel
- 300 g (1 ½ cups) caster (superfine) sugar
- 60 ml (¼ cup) water
- 280 ml (1 cup + 3tbsp) double cream
- 30 g (2 tbsp) unsalted butter
- ½ teaspoon - 1 tablespoon sea salt flakes
Swiss Meringue Buttercream
- 200 g (1 cup) caster (superfine) sugar
- 4 large egg whites
- 250 g (1 cup + 1 tbsp) softened unsalted butter
- 1 teaspoon vanilla extract
- 6 tablespoon (or more to taste) salted caramel
Whipped Ganache
- 200 g (7 oz) dark chocolate
- 200 ml (¾ cup + 1tbsp + 1tsp) double cream
Instructions
- Bake the cake the day before you want to ice it. Preheat the oven to 180°C/350°F/Gas mark 4. Grease and line two 20cm/8in round tins.
- Sift the flour, cocoa powder, baking powder and bicarb of soda together into a large bowl, stir in the sugar. In a separate bowl, whisk together the eggs, buttermilk, oil and vanilla extract, pour into the dry ingredients and beat well until smooth and combined. Add the hot coffee, a little at a time, until it is all combined, the mixture will be very liquid, don't panic! Divide the batter between the tins and place in the centre of the oven, check after 35 minutes - a skewer inserted into the centre should come out clean or with a few moist crumbs, but no wet batter. They could take up to an hour to bake though, mine took 55 minutes, just check every 5-10 minutes after the 35 minute mark.
- Once baked, remove to a wire rack, still in their tins, and leave to cool completely. Once cold, wrap the cakes in their tins in clingfilm and place in the fridge overnight, or for at least an hour. It is far easier to slice a cold cake in half neatly.
- Make the salted caramel: Place the sugar and water into a deep, heavy-bottomed saucepan, bring to the boil and cook, swirling the pan, NOT stirring, until the sugar dissolves and the colour changes to amber. Remove from the heat and pour the cream - be careful as the caramel will bubble ferociously and rise up in the pan. When the bubbling stops, add the butter and whisk till combined, it may not be completely smooth at this point.
- Return the pan to a medium heat and cook at a gentle simmer, whisking the whole time, for a couple of minutes until the caramel is smooth and free of lumps. Whisk in the salt, a little at a time, tasting as you go (CAREFULLY - the caramel is very hot!), until it's at the right level of saltiness for you. Make sure that the salt is actually fully combined, and not just sinking to the bottom, before adding more. Leave the caramel to cool completely, it can be made the day beforehand and stored in the fridge for up to a week.
- To make the salted caramel swiss meringue buttercream, put the egg whites and sugar in an extremely clean heatproof bowl (use the bowl of your stand mixer if you have one). Place over a pan of simmering (not boiling) water (do not let the base of the bowl touch the water) and whisk with a hand whisk (not electric) until the sugar has dissolved completely and the mixture is warm to the touch, if you rub some of the mixture between your fingers it should be smooth and you shouldn’t be able to feel any graininess, this will take about five minutes. If you want to get technical about it the mix should reach 60°C/140°F on a thermometer.
- Remove the bowl from the heat and attach it to your stand mixer with the whisk attachment or use an electric hand whisk, whisk the egg whites until it forms a thick, glossy, bright white meringue and is completely cool, the bottom of the bowl should feel cool to the touch, this will take about 10 minutes.
- Once the meringue is cold, switch the mixer to a low speed and begin to add the butter, a tablespoon at a time, make sure that each addition is fully incorporated before adding the next; the meringue will deflate a little and may begin to look curdled, don’t panic! This is normal, just keep adding the butter gradually and whipping away and it will come back together. If, once all the butter has been added, your mixture is runny, the butter may have been too soft or the meringue still warm, just put the bowl in the fridge for 15 minutes or so then carry on whipping.
- If, even after a decent amount of whipping, it still looks curdled, place about 4 tablespoons worth of the mixture in a small bowl and microwave for 10-15 seconds, it should become runny, pour this back into the bowl of buttercream, down the side of the bowl while whisking, continue to whisk for a few minutes and it should come back together. Once the buttercream is completely smooth and silky and all the butter has been incorporated, whisk in the vanilla extract and salted caramel.
- Remove the cakes from the fridge and carefully, using a long, sharp serrated knife (like a bread knife) slice each one in half so you have four layers. Place one layer on a serving plate or cake stand and spread over just over a quarter of the buttercream, then drizzle over a tablespoon or two of the salted caramel (you can thin it with a little more cream or warm it VERY slightly until it becomes pourable if needed - I'm talking no more than 10 seconds in the microwave, do not let it become warm or it will melt the buttercream). Top with another layer of cake and repeat until you have three layers of buttercream; place the final layer of cake on top - use one of the bottom halves, upside-down, so that you have a flat top.
- Spread the remaining scant quarter of buttercream thinly all over the cake, it does not need to be neat and you will be able to see cake through the buttercream but try to get it fairly smooth and cover the cake evenly; this is your crumb coat - it will stop cake crumbs from getting into your ganache. Place the cake in the fridge for at least fifteen minutes while you make the ganache.
- To make the ganache, chop the chocolate and place in a heatproof bowl. Put the cream in a small pan and heat until just simmering, pour it over the chocolate, making sure that it is all covered; leave to stand for 5-10 minutes then stir until smooth. Leave the ganache until it has cooled to room temperature - it should have thickened but still be spoonable, like pudding (you can pop it in the fridge to speed this up). Whisk with an electric whisk until it has lightened in colour and has the texture of thick whipped cream, do not overwhip or you will end up with chocolate butter...which sounds delicious but is not what we want here! Immediately spread the ganache all over the cake - work fairly quickly as it doesn't take long for it to start to set.
- To finish, drizzle over the remaining salted caramel.
I am sharing this with Totally Talented Tuesdays, Create Link Inspire, Showcase Your Talent Thursday, Foodie Fridays and Fiesta Friday
Trang
Mmm this looks decadent and beautiful!
hannahhossack
Thank you 🙂
Sarah James
Wow, what a gorgeous cake, my two favourite things, chocolate & caramel, it sounds delicious. Definitely one for a special treat, thanks for the tip about curdling.
hannahhossack
Thank you 🙂 chocolate and caramel are some of my absolute favourite things too
cakespy
I want to do naughty things to this cake.
hannahhossack
lol! 🙂
lucyparissi
Ahhh the joys of buttercream. I have employed that same trick so many times. This is one amazing cake – my favourite favourite combination for sure. Thanks for linking to #CookBlogShare
hannahhossack
It can be such a fickle thing to work with, but is sooo worth the effort and frustration!
Alison
Oh my this looks awesome, I want some now!
hannahhossack
Thank you 🙂
dishofdailylife
WOW! This is gorgeous! I wish I had a slice right now! I'll be pinning and stumbling and yumming...spreading some foodie love around for you! Thank you so much for sharing this yummy treat with us at Foodie Fridays! I can't wait to see what you share with us this week!
hannahhossack
Thank you 🙂 I love Foodie Fridays!
Honest Mum
I can't handle how DREAMY this cake is! Cake porn at its finest! Thanks for linking up to #tastytuesdays x
kate
Thank you for sharing such s great recipe and I'm so pleased finally someone has made caramel from scratch. Been desperate for a proper recipe. X
hannahhossack
Thank you 🙂 I don't like taking shortcuts! I make everything from scratch where possible 🙂
plasterer bristol
heaven! can't wait to make this, looks amazing.
Simon
Tonya
Would heavy cream work in this recipe? I live in the US where double cream isn't available 🙁
hannahhossack
Yes absolutely, double cream is the British equivalent of heavy cream.
yummy!
thank you for this great cake!! made it for a family dinner and was well loved!!
hannahhossack
Thank you! I'm so glad you liked it 🙂
louise macrae
Just finished making this cake and the family were like a pack of hungry dogs when I brought it out 🙂 I almost ate half the caramel sauce before the cake was even made lol
hannahhossack
I'm so glad you liked it 🙂 the caramel sauce is addictive though...
Tricia Jennings
Thanks for sharing, I am so going to make this!
Tricia Jennings
I did make this and it was amazing! I've never had so much praise for a cake 🙂
hannahhossack
Thank you! I'm so glad you enjoyed it 🙂
Maria Ryan
I followed this recipe and it turned out PERFECTLY. So impressed, best cake I've ever eaten, let alone made myself! X
hannahhossack
Wow! Thank you so much for your fantastic feedback, That's lovely to hear and I'm very happy you liked it 🙂
Rose
Just made this. Excellent recipe with very clear, precise instructions. Cake was an excellent texture for cutting and layering. Made it as written. Used 2 8x8 pans and baked for 38 minutes (would probably do 35 next time). Thank you for an excellent recipe!
hannahhossack
Thank You! I am so glad you liked it 🙂
Rosanne Parker
the cake is moist and delicious. the meringue was an epic fail two times...I will use the cake recipe but will find another frosting option.
hannahhossack
I'm sorry to hear that you had problems with your frosting; Swiss meringue buttercream can be fickle and tricky to get the hang of. However, in the vast majority of cases, smb that looks like it is an epic fail is actually perfectly salvageable either by a: simply continuing to whisk it, you are creating an emulsion and it can take a long time to come together. b: Adding more butter. c: Chilling the buttercream for at least 15 mins or so then continuing to whisk it. Or d: Melting about 1/4 cup of the buttercream in the microwave then gradually drizzling it back in to the rest of the buttercream whilst whisking.
mrswatkinsclass
This was amazing, thanks for sharing!