Chocolate Caramel Fudge Cake

Chocolate Caramel Fudge Cake

Ingredients :

• ​The Chocolate Base

• ​1¾ cups (220g) All-purpose flour
• ​¾ cup (75g) Cocoa powder
• ​1½ cups (300g) Granulated sugar
• ​2 tsp Baking powder
• ​1 tsp Baking soda
• ​½ tsp Salt
• ​2 Eggs, room temperature
• ​1 cup (240ml) Milk
• ​½ cup (120ml) Vegetable oil
• ​2 tsp Vanilla extract
• ​1 cup Hot coffee or boiling water

• ​The Gooey Center

• ​1 cup (240ml) Thick caramel sauce
• ​2 tbsp Butter

• ​The Silky Finish

• ​180g Dark chocolate, chopped
• ​¾ cup (180ml) Heavy cream

​Preparation

​1. The Sponge

Preheat your oven to 170°C (340°F). In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, whisking until the batter is smooth. Slowly stir in the hot coffee; the batter will be very liquid, which ensures a moist crumb. Pour into a lined 22–24 cm pan and bake for 45–50 minutes. Cool completely on a wire rack.

​2. The Layers

Melt the caramel and butter together in a small saucepan over low heat until unified. Set aside to cool to room temperature. For the ganache, heat the cream until it just begins to simmer, then pour it over the dark chocolate. Let it sit for a minute before stirring into a glossy glaze.

​3. The Build

Carefully slice the cooled cake in half horizontally. Spread the thickened caramel over the bottom layer, then place the top half back on. Pour the ganache over the top, letting it drip down the sides. Chill for 1 hour to set before serving.

​Quick Stats

• Yield: 8 Decadent Slices
• Time: 55 Minutes Active
• Energy: ~500 kcal per slice

​Pro Tip

Don't skip the coffee—it doesn't make the cake taste like mocha; it simply intensifies the natural richness of the cocoa.