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Salted Caramel Chocolate Fudge Cake

What a cake! Very rich, but my god, totally amazing! Worth all the effort! A few notes on the process: I did it in a day, which if you have the time, is very doable. Cake took 40 minutes in the oven. Amazingly moist fudge cake – I was extremely impressed with the cake on its own. SALTED CARAMEL – as someone who’s never made caramel before, I got scared and took the sugar off the hob way too soon – be brave, leave it on (I didn’t wait for the amber colour) – however, it made a delicious sauce either way (I’m saving the trial batches for pancakes!). I attempted it 3 times, third time was much better, but I still probably should have left it a bit longer to get a more caramel-y colour. Doesn’t matter though, tastes incredible. SWISS MERINGUE BUTTERCREAM – I started with an electric hand whisk, then soon changed to an electric stand mixer – which I hugely recommend, if possible. 

Following Hannah’s instructions, mine turned out perfectly, and I didn’t even need to save it at all! Very surprised, as I’ve never made this before. Cutting the cakes and putting it all together – much easier than expected (however, I very briefly microwaved the caramel to help it pour better – which I would advise against, because mine mostly collected at the bottom of the plate instead of on the cake!). Overall, totally excellent recipe – very detailed, and if followed properly, will work perfectly! A bit of work obviously, but the results are truly indulgent, choc-tastic, and divine!

Recipe >> Salted Caramel Chocolate Fudge Cake @