Recipe: Chocolate Caramel Fudge Cake

Fudgy. Sweet. Salty. Layer after layer, after layer (after layer).

 

CHOCOLATE CARAMEL FUDGE CAKE

Another recipe for chocoholics out there-- say hello to the Chocolate Caramel Fudge Cake.

It’s the salt and the caramel--a delicious pairing--that sets this chocolate cake recipe apart from all the rest. And that the cake is unusually tall, with rich, creamy butter caramel filling, sprinkled with a little salt on top. (I've experimented with the toppings quite some-- aside from salt, I've tried putting in chocolate shavings, chewy homemade caramel, and pecan nuts)



My, you're tall - 3 layers of chocolate fudge cake with thick buttercream filling

I can’t say it’s one of those quick-and-easy recipes—it might take up an entire afternoon, from dough to filling to frosting--- but when you’re done with it, you’re guaranteed to feel a sense of accomplishment. Because this one ain't no piece of cake. This Chocolate Caramel Fudge Cake recipe is one of those special ones that one would usually whip up for special occasions (and for special people!)

Fudgy, caramel-creamy with a hint of salty-  CHOCOLATE CARAMEL FUDGE CAKE

But of course, that doesn’t mean you wouldn't want to bake this on ordinary days. If you’re feeling like you’re up for the challenge, or wanting to reward your loved ones (or yourself) with something special, then this is just the cake to bake.

Rich chocolate fudge frosting for CHOCOLATE CARAMEL FUDGE CAKE

There are three things to make for this cake:

1) The Chocolate Fudge Cake

2) The Salted Caramel Buttercream Filling

3) The Dark Chocolate Fudge Frosting

 

Happy Baking!

 

CHOCOLATE CARAMEL FUDGE CAKE

(Makes one 6-inch, 3-layer cake)

 

 

1) Making the Chocolate Fudge Cake

 

Ingredients

• 1 1/2 cups (180 g/6 oz) all-purpose flour
• 1 1/2 cups (300 g/ 10 oz) sugar
• 3/4 cup (90 g/3 oz) dark unsweetened cocoa powder 
• 1 1/2 teaspoons (7.5 mL/6 g) baking soda
• 1 teaspoon (5 mL/4 g) baking powder
• 1 teaspoon (5 mL/5 g) salt
• 1/4 cup (60 mL/2 liquid oz) vegetable oil
• 3/4 cup (190 mL/6 liquid oz) buttermilk (Can't find buttermilk in grocery stores? Make your own buttermilk)
• 3/4 cup (190 mL/6 liquid oz) hot brewed coffee (Concentrated instant coffee will do)
• 2 eggs, room temperature, lightly beaten
• 2 teaspoons (10 mL) vanilla

Instructions

1. Preheat oven to 350° F (180°C). Prepare three 6-inch round cake pans with butter, parchment paper rounds and cocoa powder. Tap out excess.

2. In bowl of electric mixer, sift all dry ingredients and add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed and pour into prepared pans. If possible, use a digital kitchen scale and weigh divided batter in pans for even layers (or do what I did--- visual approximation!)




 

 

 Batter will be liquidy.

Ideally, you divide the batter into three separate identical pans. But in cases where you only have 2 identical pans (or just 1 pan), approximate the even distribution among three pans. I know this is hard-- but for a non-OC like me, visual approximation does the job. 

But if you want your three layers weighing exactly the same: weigh your dough, then divide the weight by three. The quotient should be the weight of the dough in each of your pans.

If you have 2 pans, bake the first 2 cake layers. After they're baked, reuse one of the pans to bake the third layer.

3. Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean–approximately 30 minutes. Try not to over bake. (Tip not to overbake: keep the temperature a little below the prescribed temperature-- if the recipe says it's 180 degrees Celsius, bake at a little over 170 degrees Celsius)

 

4. Cool on wire racks for 20 minutes, then loosen edges with a small palette knife and gently invert onto racks until completely cool.


2) Making the Salted Caramel Buttercream Filling

Yield: ~4 cups

Ingredients

• 1 cup (200 g/7 oz) sugar
• 1/4 cup (60 mL) water
• 1/4 cup (60 mL) heavy cream
• generous pinch of sea salt
• 1 1/2 cups (340 g/12 oz) unsalted butter, at room temperature
• 4 large egg whites (120 g/4 oz)
• 1 teaspoon (5 mL) pure vanilla extract

Instructions

The first step is making the salted caramel (you can also do a non-salted caramel by omitting the sea salt), to set aside to cool while you make the Buttercream.

You then add the cooled caramel sauce it to the buttercream as the very last step.

1. Place 130 grams (5 ounces or 1/2 cup + 2 tablespoons) of the sugar and the water in a medium saucepan to a boil over medium heat. Brush down the sides of the pot with a dampened pastry brush to prevent sugar crystals from forming.

Stop stirring and cook until caramel is dark amber, gently swirling from time to time. Remove from heat, and slowly add cream, whisking by hand until smooth. It will splatter, so be careful. Whisk in sea salt and vanilla. Let cool.

2. Place butter in an electric mixer fitted with the paddle attachment (or if you only have a hand mixer like me, the whisk attachment will do) and beat on medium speed, until pale and fluffy, about 3-5 minutes. Transfer to a large bowl and set aside.

3. Wipe the bowl of an electric mixer clean with lemon juice, and place egg whites and remaining sugar into bowl over a pot of simmering water (not boiling–you don’t want to cook the eggs). Whisk occasionally and gently until sugar dissolves and mixture registers 160° on a candy thermometer (or if you don't have a candy thermometer, whisk on low heat for 5-7 minutes)


4. Remove the bowl from heat, and place back onto the mixer fitted with the whisk attachment. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form (about 5-6 minutes). Once the bottom of the bowl is neutral and no longer warm to the touch, reduce speed to medium-low, and add beaten butter, one cup at a time, whisking well after each addition.



Add butter to beaten egg whites and sugar

 5. With mixer on low speed, add cooled caramel, and beat until smooth (about 3-5 minutes).

6. Prepare to taste the most incredible buttercream you will ever encounter.

3) Making the Dark Chocolate Fudge Frosting

Yield: ~5 cups

Ingredients

• 1/4 cup + 2 tablespoons (45 g/1.5 oz) unsweetened Dutch-process cocoa powder
• 1/4 cup + 2 tablespoons (90 mL/3 oz) boiling water
• 1 1/2 cups (3 sticks/341 g/12 oz) unsalted butter, room temperature
• 1/2 cup (63 g/2 oz) confectioners’ (icing/powdered) sugar
• pinch of salt
• 1 pound (454 g/16 oz) good-quality semi-sweet chocolate, melted and cooled

Instructions

1. Combine cocoa powder and the boiling water in a small bowl or glass measuring cup, and stir until it cocoa has dissolved.

2. In an electric mixer fitted with the paddle attachment (flat beater-- but I use whisk attachment), beat the butter, the icing sugar, and salt on medium-high speed until it is pale and fluffy–about 5 minutes.

 

3. Reduce mixer speed to low, and add melted chocolate (cooled), beating until combined and scraping down the sides of the bowl as needed.

4. Beat in the cocoa mixture until well incorporated.

Notes:

1. Frosting can be refrigerated for up to 5 days, or frozen for up to 1 month in an airtight container.

2. Before using, bring to room temperature (usually overnight on counter does the trick), and beat on low speed until smooth.

Now comes the most fun part-- assembling our Chocolate Caramel Fudge Cake!

 



1. Trim any doming from the tops of your cake layers with a sharp, serrated knife and place first layer, face up, on your cake board, pedestal, or plate.

2. Using a small offset palette knife, spread approximately 3/4 cup of the caramel buttercream evenly on the top.

 

3. Repeat this 1-2 until you come to the final layer, which you will place face down on the top of the cake.

4. Place cake on a turntable (if possible), and using a small offset palette knife for the top of the cake, and medium straight palette knife for the sides, cover the cake in a thin layer of chocolate frosting (or chocolate buttercream, if using) to mask (seal in crumbs).

Refrigerate for 30 minutes (or more). This does not need to be perfect, as that will come with the top “coat” of buttercream.

5. Repeat step 4, and, for best results, use bench scraper held at 90° against the side of the cake, slowly turning the turntable and keeping your hand steady–let the turntable do the work. Clean up edges with your small offset palette knife.

6. Chill cake to set. Bring to room temperature before serving–about 2+ hours.

7. Sprinkle with salt on top (On top of salt, I have tried adding chocolate shavings, homemade caramel, and pecan nuts. Experiment according to your own taste) 

 

8. Place any remaining buttercream/frosting in airtight containers and refrigerate up to a week, or freeze for up to 2 months, bringing back to room temperature before rewhipping to smooth consistency.

9. Serve at room temperature, and slice with a long, thin-bladed, sharp knife. Rinse knife with hot water and dry before each new slice, for best results.

Chocolate Crinkles Recipe

Sometimes, the yummiest treats are actually the easiest to make, and luckily for chocolate-loving baking enthusiasts (like me!), chocolate crinkles is one of those. 

When I found this recipe, I almost couldn’t believe it was really that simple. I mean, really? I grew up loving chocolate crinkles. As in seriously LOVED them as a kid, that I’d spend a little bit more of my student allowance just so I could have those special crinkles for recess every once in a while.  

Had I known about this recipe before, I would never have shelled out money for store-bought crinkles ever again. And I’ll bet you would feel the same way once you discover this unbelievably simple and easy (and did I mention cheap? The most basic ingredients) recipe for chocolate crinkles.

CHOCOLATE CRINKLES

Yield: Makes approximately 50 cookies.

INGREDIENTS

• 1 cup unsweetened cocoa powder
• 1 1/2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon espresso powder (optional) – you may replace espresso powder with instant coffee powder. But since I’m making crinkles for the little kids at home, I chose to omit coffee from the recipe.  
• 1/2 teaspoon salt
• 1 cup confectioners’ sugar

METHOD

1. In the bowl of an electric mixer fitted with the paddle attachment (though you can do this with a wooden spoon, too) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts.

2. Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.

3. In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using. Mix into the chocolate mixture on low speed until just combined. Do not overbeat. 

Cover the dough with plastic wrap and chill the dough for four hours or overnight.

4 Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the confectioner's sugar in a wide bowl. Using a rounded teaspoon get clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands. Roll the balls in the confectioner's sugar and place on the cookie sheets (you should be able to get 12-16 on each sheet). 

Bake for 10-12 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.

As easy as 1,2,3... yummy!

If you like to bake chocolate treats like chocolate crinkles, you might also like to discover this chocolate chip cookie recipe:

or this fudgy cupcake recipe:

Cheers to chocolate!