Decadent Chocolate Fudge Layer Cake with Caramel Drizzle
A showstopping dessert featuring moist chocolate layers, smooth ganache, and sweet caramel that is perfect for any celebration.
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.
Notes
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.