Chocolate and Salted Caramel Fudge Cake

Chocolate and Salted Caramel Fudge Cake 1 // www.scarletscorchdroppers.com

Chocolate and Salted Caramel Fudge Cake – Two thick layers of deliciously tempting chocolate fudge cake, filled with chocolate buttercream and salted caramel.

It’s not that long since I brought you a fudge cake, in the form of this Creme Egg Chocolate Fudge Cake, but Easter is long since gone, and I thought it was time for another simple but impressive chocolate fudge cake you can use for birthdays, picnics, barbecues and celebrations this summer! So here we are, my Chocolate and Salted Caramel Fudge Cake!

Chocolate and Salted Caramel Fudge Cake 1 // www.scarletscorchdroppers.comChocolate and Salted Caramel Fudge Cake 1 // www.scarletscorchdroppers.com

With the arrival of June, summer has well and truly hit Hong Kong. It’s baking hot this week, with temperatures soaring to 35 degrees, and humidity up over 90%. It caused a bit of a challenge for me making this cake, firstly it felt like my caramel had never taken so long to colour as I stood melting in the steaming kitchen. Then my buttercream started to melt minutes after being taken out of the fridge, so I have possibly never pipped faster in my life! Tucking into a big slice of the finished cake was a very worthy reward for the hot work though, but I could do with the temperature dropping a degree or two next time I want to decorate with buttercream!

Chocolate and Salted Caramel Fudge Cake 1 // www.scarletscorchdroppers.comChocolate and Salted Caramel Fudge Cake 1 // www.scarletscorchdroppers.com

I probably say this every time I bring you a recipe with caramel, but is well worth making your own caramel for this cake. If you’ve not tried it before don’t be afraid of it, as long as you keep a close eye on the sugar its actually really easy to do. You don’t need any sugar thermometers or fancy equipment. In fact, homemade salted caramel is so incredibly addictive you might find you need to make a double batch – just to make sure enough ends up on the cake!

Chocolate and Salted Caramel Fudge Cake 1 // www.scarletscorchdroppers.comChocolate and Salted Caramel Fudge Cake 1 // www.scarletscorchdroppers.com

notes//

Chocolate and Salted Caramel Fudge Cake
 
Chocolate and Salted Caramel Fudge Cake - Two thick layers of deliciously tempting chocolate fudge cake, filled with chocolate buttercream and salted caramel.
Author:
Recipe type: Cake
Ingredients
  • ------ for the cake
  • 340g plain flour
  • 525g caster sugar (or granulated sugar works equally well)
  • 128g cocoa powder
  • 2¼ teaspoons baking powder
  • 2¼ teaspoons bicarbonate of soda
  • 3 large eggs
  • 375ml full fat milk
  • 188ml light oil (such as vegetable oil, sunflower oil, or ground nut oil)
  • 375ml boiling water
  • ----- for the buttercream
  • 250g unsalted butter, softened
  • 450g icing sugar
  • 50g cocoa powder
  • 1 teaspoon vanilla extract
  • 100ml double cream
  • ----- for the salted caramel
  • 200g caster sugar or granulated sugar
  • 50ml water
  • 50g butter, cubed
  • 75ml double cream
Method
  1. Start by preheating your oven to 180C / 350F / 160C fan, and line two 8 inch baking tins with greaseproof paper.
  2. Put your sugar into a large bowl, then sift in the plain flour, cocoa powder, baking powder and bicarbonate of soda.
  3. In a separate jug or large bowl, whisk together your eggs, milk and oil until combined.
  4. Add the wet ingredients to the dry and whisk together until well combined. Pour in your boiling water and whisk in. It will take a while to combine but keep going. The batter will be very loose and runny.
  5. Evenly divide between your two tins and bake for about an hour, checking regularly, until an inserted tooth pick comes out clean. Cool for a while in their tins, then turn out onto a wire rack to cool completely.
  6. Next, make your butter cream.
  7. Beat the softened butter until light and pale. I use an electric hand beater for this, but you can do it by hand, or use a stand mixer. Add in half the icing sugar and beat to combine, then add in the remaining icing sugar and cocoa powder and combine. Finally, add in the double cream and vanilla extract and give it another good beat until you have a smooth, creamy buttercream. If you find your buttercream is a little stiff at this point you can loosen it with a couple of teaspoons of milk or boiling water. If you find it is a little sweet then add in a pinch of salt. Cover the boil with cling film, and set aside.
  8. Next, make your salted caramel. Put the sugar and water into a heavy based pan over a low heat and leave to melt. You can swirl the pan during this time, but don't stir it. Once it is all melted, let it bubble away until the sugar turns a golden brown colour. This will take about 15 minutes, but it can turn very quickly so keep a close eye on it. Remove it from the heat.
  9. Add in the butter and cream, and whisk in to the sugar. It will splatter and bubble up but this is normal. Keep whisking until smooth. If you find any lumps of sugar form, put it back on a gentle heat until they have melted. Leave to cool slightly and thicken to a pourable consistency.
  10. Now its time to assemble the cakes. Use a serrated knife or cake leveller to level your cakes if they have domed. Place the first layer on a cake board or plate and carefully spread on half your salted caramel. Pipe or spread on a generous layer of buttercream. Add on the top layer and decorate with the remaining buttercream. Drizzle over the remaining caramel and decorate with chocolates and sprinkles.

 

You may also like...

Leave a Comment:

*

Rate this recipe: