why make this recipe
Decadent Chocolate Fudge Layer Cake with Caramel Drizzle is a dessert that captures hearts with every bite. The moist chocolate layers, smooth ganache, and sweet caramel create a combination that no one can resist. This cake is perfect for celebrations, special occasions, or simply when you want to treat yourself. It is a showstopper that impresses both family and friends and is sure to become a favorite in your recipe collection.
how to make Decadent Chocolate Fudge Layer Cake with Caramel Drizzle
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 3/4 cup (90 g) unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup (240 ml) buttermilk, room temperature
- 1/2 cup (120 ml) vegetable oil
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup (240 ml) hot coffee (or hot water)
- 1 cup (200 g) granulated sugar (for caramel)
- 6 tbsp (85 g) unsalted butter, cubed (for caramel)
- 1/2 cup (120 ml) heavy cream, warm (for caramel)
- Pinch of salt (for caramel)
- 1 cup (240 ml) evaporated milk (for coconut-pecan filling)
- 1 cup (200 g) sugar (for coconut-pecan filling)
- 3 egg yolks (for coconut-pecan filling)
- 1/2 cup (115 g) butter (for coconut-pecan filling)
- 1 tsp vanilla extract (for coconut-pecan filling)
- 1 1/2 cups shredded coconut (for coconut-pecan filling)
- 1 cup chopped pecans (for coconut-pecan filling)
- 8 oz (225 g) semi-sweet chocolate, chopped (for ganache)
- 1 cup (240 ml) heavy cream (for ganache)
- 2 tbsp butter (for ganache)
- Extra caramel drizzle (for garnish)
- Chopped nuts or sea salt flakes (for garnish)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add the buttermilk, vegetable oil, eggs, and vanilla to the dry ingredients. Mix until smooth.
- Stir in the hot coffee until the batter becomes thin but combined.
- Divide the batter equally into the prepared pans and bake for 28–32 minutes. A toothpick should come out clean when inserted in the center.
- Once baked, let the cakes cool completely on wire racks.
- For the caramel, heat the sugar in a saucepan over medium heat. Stir constantly until it melts into a deep amber liquid.
- Add the cubed butter and stir until melted.
- Slowly whisk in the warm heavy cream, being careful as it will bubble. Remove from heat, add a pinch of salt, and let cool.
- For the coconut-pecan filling, whisk the evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat until thickened.
- Stir in vanilla, shredded coconut, and chopped pecans. Allow it to cool completely.
- For the ganache, heat the heavy cream until just simmering. Pour it over the chopped chocolate and let it sit for 2 minutes. Stir until smooth, then add butter for shine. Cool slightly before spreading.
- Assemble the cake by placing the first cake layer on a serving plate. Spread with caramel and/or coconut-pecan filling.
- Top with the second cake layer and repeat the filling. Add the final layer of cake.
- Pour the ganache over the cake, letting it drip down the sides.
- Drizzle extra caramel over the top in a zig-zag pattern and garnish with chopped nuts or a sprinkle of sea salt.
how to serve Decadent Chocolate Fudge Layer Cake with Caramel Drizzle
Serve this cake at room temperature, and it pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, add fresh fruits like berries on the side for a pop of color and flavor.
how to store Decadent Chocolate Fudge Layer Cake with Caramel Drizzle
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it if you prefer, which will keep it fresh for up to a week. Just make sure to let it come to room temperature before serving for the best texture.
tips to make Decadent Chocolate Fudge Layer Cake with Caramel Drizzle
- Measure your ingredients accurately for the best results.
- Use room temperature eggs and buttermilk to help create a smooth batter.
- Allow the cakes to cool completely before frosting to prevent the ganache from melting.
- Feel free to adjust the level of chocolate or caramel to suit your taste preferences.
variation
You can add different nuts, like walnuts or almonds, to the coconut-pecan filling for a unique flavor. Additionally, consider using a different type of cake like vanilla or red velvet if you want to mix things up.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cake layers and freeze them. Just wrap them well in plastic wrap and foil. When ready to use, let them thaw at room temperature and frost as needed.
2. How do I know when the cake is done baking?
You can check the doneness by inserting a toothpick in the center of the cake. If it comes out clean or with just a few crumbs, the cake is done.
3. What can I use if I don’t have buttermilk?
You can make a buttermilk substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for 5-10 minutes before using it in your recipe.
Decadent Chocolate Fudge Layer Cake with Caramel Drizzle
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup hot coffee (or hot water)
Caramel
- 1 cup granulated sugar for caramel
- 6 tbsp unsalted butter, cubed for caramel
- 1/2 cup heavy cream, warm for caramel
- 1 pinch salt for caramel
Coconut-Pecan Filling
- 1 cup evaporated milk
- 1 cup granulated sugar for coconut-pecan filling
- 1/2 cup butter for coconut-pecan filling
- 1 tsp vanilla extract for coconut-pecan filling
- 1 1/2 cups shredded coconut for coconut-pecan filling
- 1 cup chopped pecans for coconut-pecan filling
Ganache
- 8 oz semi-sweet chocolate, chopped for ganache
- 1 cup heavy cream for ganache
- 2 tbsp butter for ganache
For Garnish
- Extra none caramel drizzle for garnish
- Chopped none nuts or sea salt flakes for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add the buttermilk, vegetable oil, eggs, and vanilla to the dry ingredients. Mix until smooth.
- Stir in the hot coffee until the batter becomes thin but combined.
- Divide the batter equally into the prepared pans and bake for 28–32 minutes. A toothpick should come out clean when inserted in the center.
- Once baked, let the cakes cool completely on wire racks.
Make the Caramel
- Heat the sugar in a saucepan over medium heat. Stir constantly until it melts into a deep amber liquid.
- Add the cubed butter and stir until melted.
- Slowly whisk in the warm heavy cream, being careful as it will bubble. Remove from heat, add a pinch of salt, and let cool.
Make the Coconut-Pecan Filling
- Whisk the evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat until thickened.
- Stir in vanilla, shredded coconut, and chopped pecans. Allow it to cool completely.
Make the Ganache
- Heat the heavy cream until just simmering. Pour it over the chopped chocolate and let it sit for 2 minutes.
- Stir until smooth, then add butter for shine. Cool slightly before spreading.
Assemble the Cake
- Assemble the cake by placing the first cake layer on a serving plate. Spread with caramel and/or coconut-pecan filling.
- Top with the second cake layer and repeat the filling. Add the final layer of cake.
- Pour the ganache over the cake, letting it drip down the sides.
- Drizzle extra caramel over the top in a zig-zag pattern and garnish with chopped nuts or a sprinkle of sea salt.
