Chocolate Caramel Fudge Cake is a decadent and rich dessert that combines several delicious flavors in one. It typically consists of layers of moist chocolate cake, fudgy caramel filling, and a chocolate frosting or ganache on top. Some variations may also include a layer of chocolate fudge or a drizzle of caramel sauce for added sweetness. It is often a popular choice for special occasions and celebrations.
Cook’s tips
Here are some tips for making a delicious Chocolate Caramel Fudge Cake:
Use high-quality chocolate: The quality of the chocolate you use will have a big impact on the flavor of your cake. Use good-quality bittersweet or semisweet chocolate for the best results.
Make sure your ingredients are at room temperature: This will ensure that they mix together evenly and the batter will be smooth.
Use a double boiler to melt the chocolate: This will prevent the chocolate from burning or seizing.
Use a kitchen thermometer: To make sure your caramel is cooked to the perfect temperature for the frosting.
Be patient when making the caramel: Caramel can burn easily, so it’s important to stir it constantly and keep an eye on the temperature.
Use a stand mixer or hand mixer to make the frosting: This will ensure that it becomes light and fluffy.
Let the cake cool completely before frosting: If the cake is still warm, the frosting will melt and the cake will be ruined.
Be creative with decorating: You can use different colors or flavors of frosting, drizzle chocolate over the top or add some nuts or fruit to make it more appealing.
Following these tips will help you make a delicious and beautiful chocolate caramel fudge cake that will impress your friends and family.
Ingredients:
- Cake:
- 1 and 3/4 cups of all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
- Caramel Fudge Frosting:
- 1 cup heavy cream
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cut into small pieces
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup semisweet chocolate chips
Instructions:
Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans.
In a medium-sized bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing coliseum, cream the adulation and sugar together until light and ethereal. After adding the eggs one by one, mix them well. Stir in the vanilla extract.
Gradationally add the dry constituents to the adulation admixture, interspersing with the buttermilk. Mix until just combined.
Divide the batter evenly between the prepared pans. To avoid any air bubbles, press kisses gently on the counter.
Singe for 25- 30 twinkles or until a toothpick fitted into the center of the cutlet comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, make the caramel fudge frosting. In a medium-sized saucepan, combine the cream, sugar, butter, vanilla extract, and salt. Bring the admixture to a pustule over medium heat, stirring constantly.
Reduce the heat and continue to stir for an additional 2-3 minutes or until the mixture thickens. Remove the pan from the heat and stir in the chocolate chips until they are fully melted and the frosting is smooth. Allow the frosting to cool for 10-15 minutes before using.
Once the cakes are cool, place one cake layer on a serving plate. Spread a generous amount of the caramel fudge frosting over the top of the cake. Place the second cake layer on top. Spread frosting over the top and sides of the cutlet.
Serve the cake at room temperature and enjoy!
Note: The cake can be stored in the refrigerator for up to 3 days.