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Salted Caramel Chocolate Fudge Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 39 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Salted Caramel Chocolate Fudge Cake is a rich, moist dessert that combines the deep flavors of chocolate and caramel with a slight hint of sea salt. Perfectly baked and topped with a luscious caramel drizzle, it’s an indulgent treat for chocolate lovers seeking a balance of sweet and salty.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1/2 cup caramel sauce

Toppings

  • Sea salt for sprinkling

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (180°C) and grease a 9-inch round cake pan to prevent sticking.
  2. Cream butter and sugar: In a large mixing bowl, cream together the unsalted butter and granulated sugar using a mixer until the mixture is light and fluffy, ensuring a smooth texture.
  3. Add eggs and vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to fully combine. Stir in the vanilla extract for flavor.
  4. Sift dry ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to evenly distribute and remove lumps.
  5. Combine wet and dry: Gradually add the sifted dry ingredients to the wet mixture in portions, alternating with the milk, mixing gently until the batter is smooth and well combined.
  6. Bake the cake: Pour the batter into the prepared cake pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
  7. Cool the cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely, ensuring proper texture and ease of frosting.
  8. Add caramel and sea salt: Once fully cooled, drizzle the caramel sauce evenly over the top of the cake and sprinkle with sea salt for a balanced sweet and salty finish before serving.

Notes

  • Make sure the eggs are at room temperature for better incorporation.
  • Use high-quality caramel sauce for the best flavor.
  • Allow the cake to cool completely before adding caramel to avoid melting the topping.
  • Can be stored covered at room temperature for up to 3 days.
  • For a deeper chocolate flavor, consider using Dutch-processed cocoa powder.

Find it online: https://slsrecipes.com/salted-caramel-chocolate-fudge-cake-recipe/