Caramel Choc Fudge Cake

3 layers of chocolate fudge cake, surrounded by rich, sweet caramel spread buttercream with Caramello Chocolate swirled through. Topped with a coating of chocolate sauce and drizzled with caramel sauce. A dense sweet sugar hit with each mouthful.

This is a wildly sweet cake, so you really don’t need a large slice when you are ready for dessert. For caramel lovers, the buttercream is a rich beautiful flavour from the caramel spread. The caramel and chocolate fudge mix are just a perfect match.

You don’t have to make this cake all at once. I usually spread it over a couple of days. I make the cakes one afternoon then do the rest the next day.

Print Recipe

Caramel Choc Fudge Cake

Cook Time

105 minutes

Servings

slices

Ingredients

Cake (ingredients to make 3 cakes)

• 450 g Butter
• 300 g dark chocolate roughly chopped
• 1 1/2 cups Caster Sugar
• 6 Eggs
• 3 3/4 cups Plain Flour
• 6 tbsp Self-Raising Flour about 1/2 cup
• 3 tbsp Cocoa about 1/4 cup
• 3/4 cup Buttermilk

Caramel Buttercream

• 375 g Butter softened
• 4 cups Icing Sugar
• 360 g Caramel Spread 1 jar - our local supermarket had only one option which was Bonne Maman brand.
• 180 g Caramello Chocolate 1 x 180g Cadbury packets - broken into squares then sliced in half

Chocolate Sauce

• 100 g dark chocolate chopped
• 25 g Butter

Caramel Sauce

• 40 g Butter
• 40 g Brown Sugar
• 1/4 cup Pouring Cream or light (reduced fat) thickened cream

Cook Time 105 minutes Servings slices Ingredients Cake (ingredients to make 3 cakes) 450 g Butter 300 g dark chocolate roughly chopped 1 1/2 cups Caster Sugar 6 Eggs 3 3/4 cups Plain Flour 6 tbsp Self-Raising Flour about 1/2 cup 3 tbsp Cocoa about 1/4 cup 3/4 cup Buttermilk Caramel Buttercream 375 g Butter softened 4 cups Icing Sugar 360 g Caramel Spread 1 jar - our local supermarket had only one option which was Bonne Maman brand. 180 g Caramello Chocolate 1 x 180g Cadbury packets - broken into squares then sliced in half Chocolate Sauce 100 g dark chocolate chopped 25 g Butter Caramel Sauce 40 g Butter 40 g Brown Sugar 1/4 cup Pouring Cream or light (reduced fat) thickened cream

Instructions

Choc Fudge Cake

1. The cake ingredients listed are sufficient to make 3 cakes. Depending on the size of your oven and the number of baking pans you have you may need to make the cakes separately. The following instructions are to make one cake. Multiply quantities by 2 or 3 if you will make 2 or all 3 cakes at one time.
2. Pre-heat a fan forced oven to 140°C (285°F).
3. Grease & line with baking paper a 20cm (8 inch) round springform baking pan.
4. In alarge saucepan over medium heat add 150g butter and 100g dark chocolate.
5. Cook for a few minutes, while stirring regularly, until well combined and the mixture is smooth.
6. Remove from heat and set aside for 10-15 minutes to cool.
7. Add 1/2 cup sugar and 2 eggs to the chocolate mixture in the saucepan. Mix until well combined.
8. Add 1 1/4 cups plain flour, 2 tbsp self-raising flour, 1 tbsp cocoa & 1/4 cup buttermilk to the saucepan. Mix until well combined.
9. Pour cake mixture into the prepared baking pan and using a spoon, smooth the surface.
10. Place in oven and bake 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean.
11. Remove from oven and cool in the baking pan for about 10 minutes before turning out onto a wire rack to cool completely.
12. Repeat instructions until all 3 cakes have been made.

Caramel Buttercream

1. In a large mixing bowl, add butter and beat until pale and creamy.
2. Add icing sugar in batches and beat well after each addition.
3. Add caramel spread and continue beating until well combined.
4. Spoon 2/3 of the buttercream into a separate bowl, add caramello chocolate pieces and stir until combined.
5. The remaining 1/3 of the buttercream (without the included chocolate pieces will be used to pipe onto the top of the cake)

Chocolate Sauce

1. Add dark chocolate and butter to a heat proof bowl and place in microwave.
2. Set microwave to 50% power and heat chocolate in 30 second increments until fully melted and smooth. Stir after each 30 second interval.
3. Set aside for 5 minutes to cool and thicken a little.

Caramel Sauce

1. Stir butter and sugar in a small saucepan over low heat until sugar dissolves.
2. Stir in cream and bring to boil.
3. Reduce heat to low and simmer for 3-4 minutes or until sauce thickens slightly.
4. Cool to room temperature and place in refrigerator for 30 minutes to chill.

Cake Assembly

1. Place 1 cake on plate and using the 2/3 portion of caramel buttercream (with the caramello chocolate included), spread about half evenly over the top of the cake. Note: you will need to keep a little in reserve to finish the sides of the cake for the rustic look.
2. Place the second cake on top and spread with the caramel buttercream.
3. Place the 3rd cake on top.
4. Use the reserved buttercream to fill the gaps in the side of the cream layers and create the rustic look.
5. Place cake in the refrigerator for about 1 hour to chill.
6. When ready to top cake with chocolate sauce, prepare per instructions above.
7. Remove cake from the refrigerator, then spread chocolate sauce over the top of the cake. Return cake to refrigerator to allow chocolate sauce to set.
8. Add the 1/3 portion of the buttercream (without the caramello chocolate) into a piping bag.
9. Using a 1cm nozzle (or other nozzle of choice), pipe buttercream on top of the cake to decorate.
10. Drizzle with caramel sauce (see instructions above).
11. Place in refrigerator and allow to set before serving.