I’ve got to tell you, the combination of salted caramel buttercream icing and rich chocolate fudge cake is, in my humble opinion, the ultimate cake duo. That buttercream? It’s like a creamy, glossy, and buttery dream, perfectly balancing sweet and salty. Trust me, it complements the chocolate cake like a match made in dessert heaven.
So, what’s the taste of this salted caramel chocolate fudge cake like, you ask? Well, let me put it this way – if I were single, I’d consider marrying this cake!
If you ever find yourself with the chance to try it, do yourself a favor and go for it. You won’t regret it.
Ingredients:
Chocolate Fudge Cake:
- 6.35 ounces (180g) dark chocolate (50-60% cocoa)
- 3.38 ounces (100ml) vegetable oil
- 4.94 ounces (140g) salted butter
- 7.05 ounces (200g) caster sugar
- 3.53 ounces (100g) light brown sugar
- 3 large eggs
- 1.23 ounces (35g) cocoa
- 7.76 ounces (220g) plain flour
- 0.02 ounces (1/2 tsp) salt
- 0.15 ounces (1.5 tsp) baking powder
- 0.51 ounces (1 tbsp) vanilla extract
- 11.83 ounces (350ml) boiling water
Salted Caramel Buttercream Icing:
- 1 cup + 2 tablespoons (250g) butter
- 1/2 can (200g) dulce de leche or thick caramel
- 0.14 ounces (3/4 tsp) salt
- 3 cups (360g) icing sugar
- 5 tablespoons cream or milk
Instructions:
Chocolate Fudge Cake:
- Melt the butter and the chocolate together in the microwave.
- Add the vegetable oil, caster sugar, soft light brown sugar, and vanilla extract. Mix together using a spatula until all the ingredients are combined.
- Add the eggs, mixing until just combined.
- In a separate bowl, add the flour, cocoa, salt, and baking powder. Sift the wet ingredients into the dry mixture.
- Pour half the boiling water into the cake batter, stir using a whisk until just combined. Add the rest and repeat. (Be careful not to overmix.)
- Pour the cake batter into two lined 6″ or 7″ cake tins. Bake for 30-35 minutes at 170°C.
Salted Caramel Buttercream Icing:
- Cream the room temperature butter together with the dulce de leche or thick caramel.
- Add the sifted icing sugar in stages, loosening the icing with the milk or cream.
- Add the salt, mix until smooth and creamy.
- If the icing is too soft, add some more icing sugar. If it’s too thick, thin it out with a little milk or cream.
Assembly:
4-Layer Cake (Beginner/Easy Option):
- Once the cakes have cooled, cut them in half to create 4 layers.
- Stack the 4 layers of cake with salted caramel buttercream, then spread it all over the sides of the cake. Create a charmingly messy design using a spatula around the cake’s sides.
- Warm 4 tablespoons of dulce de leche or thick caramel in the microwave for 10 seconds or until it becomes runny.
- Pour it over the top of the cake and swirl it into the icing on top.
6-Layer Cake (Harder/Professional Option):
- Wrap the 2 cakes in cling film and place them in the freezer for 2 hours.
- Remove the cakes from the freezer (which makes it easier to cut them into 3 layers).
- Stack the 6 layers of cake with salted caramel buttercream, then spread it all over the sides of the cake. Create that charmingly messy design around the cake’s sides with a spatula.
- Warm 4 tablespoons of dulce de leche or thick caramel in the microwave for 10 seconds or until it becomes runny.
- Pour it over the top of the cake and swirl it into the icing on top.
There you have it, a mouthwatering salted caramel chocolate fudge cake ready to enjoy! 😋
![](http://www.mariasskitchen.com/wp-content/uploads/2023/07/2b73410788155b0196bee3f0dc35d785.jpg)
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