Caramel Fudge Chocolate Cake
Indulge in the ultimate dessert experience with this luscious Caramel Fudge Chocolate Cake—a decadent treat that combines rich chocolate layers with a silky-smooth caramel fudge sauce. Made with pantry staples like cocoa powder, all-purpose flour, and vanilla extract, this moist chocolate cake achieves its irresistible flavor and texture with the addition of boiling water for a perfectly tender crumb. The homemade caramel fudge sauce, crafted from dark chocolate chips, heavy cream, and buttery caramel, is slathered between the layers and over the entire cake, delivering a glossy finish that's pure indulgence. Perfect for celebrations or as a special treat, this showstopping cake is easy to prepare in under an hour and can be customized with toppings like caramel drizzle or chocolate shavings. Gather your sweet tooth and wow your guests with this heavenly caramel chocolate creation!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 200 grams granulated sugar
- 50 grams unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 large eggs
- 240 ml whole milk
- 120 ml vegetable oil
- 2 teaspoons vanilla extract
- 240 ml boiling water
- 300 grams caramel sauce
- 150 grams dark chocolate chips
- 120 ml heavy cream
- 50 grams unsalted butter
Instructions
Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
Gradually stir in the boiling water. The batter will be thin, but this is normal.
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To prepare the caramel fudge sauce, heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
Remove the pan from heat and stir in the dark chocolate chips until melted and smooth.
Stir in the caramel sauce and butter until well combined and glossy. Let it cool slightly before assembling the cake.
Place one of the cake layers on a serving plate. Spread a generous layer of the caramel fudge sauce over the top.
Place the second cake layer on top and spread more caramel fudge sauce over the top and sides of the cake.
Decorate with additional caramel drizzle, chocolate shavings, or any desired toppings.
Chill the cake for 30 minutes to set the caramel fudge sauce before serving. Store leftovers in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 347 mg | 15% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 35.0 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 161 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
