Chocolate Fudge Cake with Salted Caramel Buttercream Filling and Dark Chocolate Fudge Frosting
INGREDIENTS
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CHOCOLATE FUDGE CAKE
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Three 6? round pans, greased and set aside
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1.5 c. all-purpose flour
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1.5 c. white granulated sugar
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3/4 c. dark unsweetened cocoa powder (I used Hershey’s)
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1.5 tsp baking soda
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1 tsp baking powder
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1 tsp table salt
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1/4 c. vegetable oil
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3/4 c. buttermilk
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3/4 c. hot coffee (I used Starbucks Italian Roast)
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2 eggs at room temp
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2 tsp vanilla extract
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SALTED CARAMEL BUTTERCREAM
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1 c. white granulated sugar
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1/4 c. water
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1/4 c. heavy cream
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generous pinch of sea salt
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1.25 c. unsalted butter at room temp
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1 tsp. vanilla extract
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DARK CHOCOLATE FUDGE FROSTING
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1/4 c. + 2 tbsp cocoa powder
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1/4 c. + 2 tbsp boiling water
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1.5 c. (3 sticks) of unsalted room temp butter
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1/2 c. confectioner’s sugar
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pinch of table salt
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1 lb. (16 oz) semi-sweet chocolate, melted and cooled
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