Description
A decadent Chocolate Caramel Fudge Cake featuring a moist chocolate sponge, a gooey caramel center, and a glossy dark chocolate ganache glaze.
Ingredients
Scale
- 1 ¾ cups All-Purpose Flour (220 g)
- ¾ cup Unsweetened Cocoa Powder (75 g)
- 1 ½ cups Granulated Sugar (300 g)
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 2 Eggs
- 1 cup Whole Milk (240 ml)
- ½ cup Vegetable Oil (120 ml)
- 2 teaspoons Vanilla Extract
- 1 cup Hot Water or Hot Coffee
- 1 cup Thick Caramel Sauce (240 ml)
- 2 tablespoons Unsalted Butter
- 180 g Dark Chocolate
- ¾ cup Heavy Cream (180 ml)
Instructions
- Preheat your oven to 340°F (170°C). Line the bottom of a 22–24 cm (9-inch) round cake pan with parchment paper and lightly grease the sides.
- Whisk together the dry ingredients in a large bowl.
- Add room-temperature eggs, milk, oil, and vanilla extract and whisk until smooth.
- Pour in hot water or coffee and gently whisk to combine.
- Pour the batter into the prepared pan and bake for 45 to 50 minutes.
- Cool the cake completely in the pan on a wire rack.
- In a saucepan, combine caramel sauce and butter over low heat until smooth.
- For the ganache, heat cream and pour over chopped chocolate, then whisk until glossy.
- Slice the cake in half horizontally and assemble with caramel filling and chocolate ganache.
- Chill for at least 1 hour to set before serving.
Notes
For an elevated taste, add a pinch of flaky sea salt over the ganache before chilling. Store leftovers in the fridge for 4-5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg
Keywords: chocolate cake, fudge cake, dessert, caramel, birthday cake