Chocolate Caramel Fudge Cake
Yields: 8–10 Servings
🧁 The Cake Base
Dry: 1¾ cups (220g) Flour, ¾ cup (75g) Cocoa Powder, 1½ cups (300g) Sugar, 2 tsp Baking Powder, 1 tsp Baking Soda, ½ tsp Salt.
Wet: 2 Large Eggs (room temp), 1 cup (240ml) Milk or Buttermilk, ½ cup (120ml) Vegetable Oil, 2 tsp Vanilla.
The Secret: 1 cup (240ml) Hot Water.
🍯 Silk Caramel Sauce
1 cup (200g) Granulated Sugar
100g Unsalted Butter
½ cup (120ml) Heavy Cream
A pinch of Salt
👩🍳 Step-by-Step Method
1. Bake the Sponge
Prep: Heat your oven to 180°C and grease a standard baking pan.
Combine: Whisk all dry ingredients in a large bowl. Add the eggs, milk, oil, and vanilla, whisking until smooth.
The Finish: Gently stir in the hot water. Don't worry—the batter will be very thin!
Bake: Pour into your pan and bake for 30–35 minutes. It’s ready when a toothpick comes out clean. Let it cool slightly.
2. Prepare the Caramel
Melt: Heat sugar in a saucepan over low heat until it liquefies into a deep amber color.
Emulsify: Stir in the butter until melted, then slowly pour in the heavy cream while stirring constantly.
Smooth: Add salt, stir until velvety, and remove from heat.
3. Soak and Set
Poke: While the cake is still warm, use a toothpick or skewer to poke holes across the entire surface.
Infuse: Pour half of the warm caramel over the cake, letting it sink into the holes for 20 minutes.
Glaze: Drizzle the remaining sauce over the top for a glossy finish.
✨ Pro Tips for Serving
Texture: Top with crushed walnuts or toasted hazelnuts for a necessary crunch.
Temperature: Serve warm with a scoop of cold vanilla ice cream.
Patience: If you can wait, letting this rest in the fridge for 24 hours makes the fudge texture even more intense.
 Flour, ¾ cup (75g) Cocoa Powder, 1½ cups (300g) …){kind=link}
Comments
Post a Comment