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Caramel Fudge Layer Cake

Caramel Fudge Layer Cake with Salted Caramel Frosting

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  • Author: Laura Kasavan
  • Prep Time: 75 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 1 8-inch cake, 12 servings
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Caramel fudge layer cake with layers of rich chocolate cake, salted caramel frosting, and chocolate ganache topping makes the most decadent dessert! Recipe makes one 8-inch layer cake.


Ingredients

Salted Caramel Sauce

Cake

  • 1 1/2 cups flour
  • 3/4 cup unsweetened cocoa
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 1/2 cup milk, at room temperature
  • 1/2 cup plain fat-free Greek yogurt, at room temperature
  • 1/2 cup vegetable or canola oil
  • 2 tsp vanilla extract
  • 1/2 cup boiling water
  • 4 oz semisweet chocolate, finely chopped

Salted Caramel Frosting

  • 1 cup unsalted butter, at room temperature
  • 3/4 tsp salt
  • 3/4 tsp vanilla extract
  • 3 cups powdered sugar, divided
  • 1/4 cup salted caramel sauce (from above)

Ganache

  • 4 oz semisweet chocolate, finely chopped
  • 1/2 cup heavy cream

Assembly

  • 3 Tbsp salted caramel sauce (from above)
  • Chocolate shavings

Instructions

  1. Caramel sauce: Make one batch of homemade salted caramel sauce. Set aside to cool to room temperature (or make in advance and refrigerate overnight).
  2. Preheat oven to 350°F and spray two 8-inch round cake pans with nonstick spray.
  3. Make cake: Whisk together flour, cocoa, baking powder, baking soda, and salt in a large bowl; make a well in the center of the mixture. Add sugars, eggs, egg yolk, milk, yogurt, oil, and vanilla to flour mixture; whisk in just until incorporated. Add boiling water to batter and whisk in just until smooth. Fold in chopped chocolate.
  4. Divide batter evenly between cake pans and smooth with an offset spatula. Tap pans sharply to reduce air bubbles.
  5. Bake cake layers for 28 to 30 minutes, until tops spring back to the touch, a toothpick inserted in the center comes out with a few crumbs, and the edges are pulling slightly away from the pan. Cool cakes completely in pans on a wire rack.
  6. Caramel frosting: Beat butter and salt in a large mixer bowl on medium speed until smooth. Beat in vanilla. Mix in 2 cups of powdered sugar on low speed until incorporated. Mix in salted caramel sauce until incorporated. With mixer on low speed, add remaining 1 cup powdered sugar. Increase speed to medium and beat frosting for 1 minute, until light and airy.
  7. Ganache topping: Place semisweet chocolate in a medium bowl. Pour heavy cream into a small saucepan and bring just to a boil over medium-high heat. Pour warm heavy cream over chocolate and let stand for 2 minutes before stirring until smooth. Let ganache stand for 10 minutes to thicken slightly.
  8. Assemble cake: Use a serrated knife to trim off the tops. Place one layer on a rotating stand and use an offset spatula to swirl frosting over the cake layer. Spoon salted caramel sauce in the center of the frosting, and spread out from the middle, leaving a 1 inch border.
  9. Top with the second cake layer and spread with remaining frosting. Chill the cake for 20 minutes before using a small spoon to drizzle ganache around the top edge of the cake, letting the excess drip down the sides. Sprinkle chocolate shavings over the top of the cake. Chill the assembled cake for 20 minutes before serving.
  10. Store leftover cake covered in the refrigerator for up to 2 days; bring to room temperature before serving.

Notes

Unsweetened cocoa: Use Dutch processed baking cocoa for the richest chocolate flavor. I use and recommend Rodelle Gourmet Baking Cocoa.

Semisweet chocolate: I use and recommend Ghirardelli semi-sweet baking bars or Guittard semisweet chocolate wafers.

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