Chocolate Fudge Cake with Salted Caramel Buttercream & Ganache (Decadent Recipe)
Make chocolate fudge cake with salted caramel buttercream and dark chocolate ganache. A rich, indulgent dessert perfect for celebrations and special occasions!
Equipment
- Mixing bowls
- Electric mixer
- Saucepan
- Whisk
- Cake pans (two or three 8-inch)
- Cooling rack
- Offset spatula
- Cake stand
Ingredients
For Cake:
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 cup butter, melted
- 1 ½ cups sugar
- 4 eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
For Salted Caramel Buttercream:
- 1 cup butter, softened
- 3 cups powdered sugar
- ½ cup salted caramel sauce (homemade or store-bought)
For Caramel Sauce:
- 1 cup sugar
- 6 tbsp butter
- ½ cup heavy cream
- 1 tsp sea salt
For Ganache:
- 8 oz dark chocolate (60–70% cocoa), chopped
- 1 cup heavy cream
Instructions
- Bake Cake Layers: Mix dry ingredients. Beat butter, sugar, and eggs until fluffy. Add buttermilk and vanilla, then fold in dry mix. Divide into pans and bake at 350°F (175°C) for 30–35 minutes. Cool completely.
- Make Caramel Sauce: Melt sugar until golden. Add butter, then cream. Stir in sea salt. Cool.
- Prepare Buttercream: Beat butter until fluffy. Add powdered sugar gradually, then mix in cooled caramel sauce until smooth.
- Create Ganache: Heat cream until simmering. Pour over chocolate. Stir until glossy. Cool slightly.
- Assemble Cake: Layer cake with buttercream between tiers. Frost outside with buttercream. Drizzle caramel over top.
- Finish with Ganache: Pour ganache over cake, letting it drip down sides. Garnish with chocolate shavings or caramel swirls.
Notes
- Use high-quality chocolate for both cake and ganache—it makes a big difference.
- Cool caramel completely before adding to buttercream to prevent splitting.
- Chill cake layers before assembly for neat, professional results.
- Store in fridge for up to 4 days; freeze slices for up to 2 months.
- Garnish with sea salt flakes for a striking finish.