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Salted Caramel Chocolate Fudge Cake

Decadent Salted Caramel Chocolate Fudge Cake for Sweet Cravings

This Salted Caramel Chocolate Fudge Cake is a show-stopping dessert that combines rich chocolate with salted caramel, sure to satisfy your sweet cravings.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Provide structure; substitute with cake flour for lighter texture.
  • 3/4 cup Cocoa Powder (Dutch Processed) Adds rich chocolate flavor.
  • 1 tbsp Baking Powder Essential leavening agent; ensure freshness.
  • 1 tsp Baking Soda Essential leavening agent; ensure freshness.
  • 1/2 tsp Salt Balances sweetness; vital component.
  • 1 cup Unsalted Butter Provides moisture and flavor.
  • 1 cup Brown Sugar Adds depth of flavor and moisture.
  • 3 large Eggs Binds ingredients.
  • 1 cup Sour Cream Enhances moisture and tang.
  • 1 cup Buttermilk Contributes acidity.
  • 1 tbsp Instant Coffee Deepens chocolate flavor without a coffee taste.
For the Frosting
  • 1 cup Heavy Cream Provides richness in frosting.
  • 8 oz Cream Cheese Key ingredient for creaminess; unsalted.
For the Assembly
  • 1 cup Salted Caramel Sauce Sweet and salty component; can be made in advance.

Equipment

  • mixing bowls
  • Cake pans
  • Whisk
  • saucepan
  • Mixer
  • spatula

Method
 

Preparation Instructions
  1. In a large mixing bowl, whisk together the wet ingredients: unsalted butter, brown sugar, eggs, sour cream, and buttermilk until smooth and creamy.
  2. In a separate bowl, sift the all-purpose flour, baking powder, baking soda, cocoa powder, and salt.
  3. Gradually combine the dry ingredients with the wet mixture.
  4. Mix hot water with instant coffee, fold it into the batter until well incorporated.
  5. Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing them and lining with parchment paper.
  6. Evenly divide the cake batter among the pans and bake for 25-30 minutes.
  7. Cool the cakes in the pans for 10 minutes before transferring them to a wire rack.
  8. Prepare the salted caramel sauce in a saucepan over medium heat, melt sugar until deep amber.
  9. Remove from heat and mix in heavy cream and sea salt; let cool.
  10. Beat together softened cream cheese, cocoa powder, and powdered sugar until smooth.
  11. Add salted caramel sauce and heavy cream, mixing until silky.
  12. Level the tops of the chocolate cakes, assemble with frosting and salted caramel, then chill.
  13. Drizzle more salted caramel on top, decorate and serve.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 300mgPotassium: 300mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

For best results, measure ingredients carefully, don’t overmix, and allow cooling times as specified.

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