Description
This Salted Caramel Chocolate Fudge Cake blends rich chocolate flavors with a luscious salted caramel drizzle, creating a decadent dessert perfect for any special occasion or chocolate lover’s craving. Moist and flavorful, this cake offers a delightful balance of sweet and salty in every bite.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup milk
- 1 tsp vanilla extract
Toppings
- 1/2 cup caramel sauce
- Sea salt for sprinkling
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C) and grease a 9-inch round cake pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition for proper emulsion, then stir in the vanilla extract for flavor.
- Sift Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt to ensure even distribution and prevent lumps.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix gently until just combined to keep the batter light.
- Bake the Cake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, preventing sogginess.
- Decorate with Caramel and Sea Salt: Once fully cooled, drizzle the cake evenly with caramel sauce and sprinkle with sea salt to add a perfect salty contrast to the sweetness.
Notes
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Do not overmix when combining dry and wet ingredients to maintain a tender crumb.
- You can warm the caramel sauce slightly for easier drizzling.
- Use high-quality cocoa powder for the best chocolate flavor.
- This cake stores well in an airtight container at room temperature for up to 3 days.
