Ingredients:
For the chocolate fudge cake:
2 and 1/2 cups all-purpose flour
2 cups granulated sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 cup strong black coffee, cooled
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
For the salted caramel swiss meringue buttercream:
1 cup granulated sugar
4 large egg whites
1 cup unsalted butter, at room temperature
1/2 teaspoon salt
1/2 cup caramel sauce
For the whipped chocolate ganache:
1 cup heavy cream
1 and 1/2 cups semisweet chocolate chips
For the salted caramel sauce:
1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1 teaspoon salt
Instructions:
Preheat the oven to 350°F. Grease and flour four 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, whisk together the buttermilk, coffee, oil, eggs, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients and stir until just combined.
Divide the batter evenly between the four cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool completely in the pans before removing them.
For the salted caramel swiss meringue buttercream, heat the sugar and egg whites in a heatproof bowl over a pot of simmering water, whisking continuously, until the mixture reaches 160°F.
Transfer the mixture to the bowl of a stand mixer and beat on high speed until stiff peaks form and the mixture has cooled to room temperature.
Gradually add the butter, a few tablespoons at a time, until fully incorporated. Beat in the salt and caramel sauce.
For the whipped chocolate ganache, heat the heavy cream in a saucepan until it comes to a simmer. Remove from heat and pour over the chocolate chips. Stir until smooth. Let the ganache cool to room temperature, then beat with an electric mixer until it forms soft peaks.
For the salted caramel sauce, heat the sugar in a heavy-bottomed saucepan over medium heat. Stir continuously until the sugar has melted and turned a deep amber color. Remove from heat and carefully whisk in the butter, cream, and salt.
To assemble the cake, place one cake layer on a serving platter. Spread a generous amount of salted caramel swiss meringue buttercream over the cake layer. Repeat with the remaining cake layers, making sure to end with a layer of buttercream on top.
Spoon the whipped chocolate ganache over the top of the cake and spread it evenly with an offset spatula.
Drizzle the salted caramel sauce over the top of the cake and down the sides.
Serve the salted caramel chocolate fudge cake and enjoy!
This cake is best stored in the refrigerator and should be eaten within 2-3 days.
