Salted Caramel Cake

 

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:

1. Melt the butter and the chocolate together in the microwave.
2. Add the vegetable oil, caster sugar, soft light brown sugar, and vanilla extract. Mix together using a spatula until all the ingredients are combined.
3. Add the eggs, mixing until just combined.
4. In a separate bowl, add the flour, cocoa, salt, and baking powder. Sift the wet ingredients into the dry mixture.
5. 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.)
6. Pour the cake batter into two lined 6″ or 7″ cake tins. Bake for 30-35 minutes at 170°C.

Salted Caramel Buttercream Icing:

1. Cream the room temperature butter together with the dulce de leche or thick caramel.
2. Add the sifted icing sugar in stages, loosening the icing with the milk or cream.
3. Add the salt, mix until smooth and creamy.
4. 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):

1. Once the cakes have cooled, cut them in half to create 4 layers.
2. 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.
3. Warm 4 tablespoons of dulce de leche or thick caramel in the microwave for 10 seconds or until it becomes runny.
4. Pour it over the top of the cake and swirl it into the icing on top.

6-Layer Cake (Harder/Professional Option):

1. Wrap the 2 cakes in cling film and place them in the freezer for 2 hours.
2. Remove the cakes from the freezer (which makes it easier to cut them into 3 layers).
3. 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.
4. Warm 4 tablespoons of dulce de leche or thick caramel in the microwave for 10 seconds or until it becomes runny.
5. 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! 😋