What does this salted caramel chocolate fudge cake taste like?
First of all, the cake is amazing. It was super moist and fudgy, chocolatey but not too sweet and smothered in creamy salted caramel buttercream icing. It’s like the cake in the movie Matilda, but with a caramel buttercream instead of a chocolate ganache. (Which I have also made, you can check it out here)
The combination of the salted caramel buttercream icing and the chocolate fudge cake is the best cake combo (in my opinion). The buttercream is thick, glossy, and buttery, with a perfect balance of sweet and salty. The salted caramel buttercream complements the chocolate cake beautifully.
So, what does salted caramel chocolate fudge cake taste like? Put it this way, if I was single I would marry this cake!
If you ever get the chance to try it, do yourself a favour and go for it. You won’t regret it.
When should I make this salted caramel ‘Matilda’ cake?
When you have a birthday coming up and you want to treat yourself (or someone else) to the best cake ever.
When you have a good day and you want to celebrate with something sweet.
When you have guests over and you want to impress them with your baking skills.
When you have some spare time and you want to challenge yourself with a fun project.
When you have no reason at all and you just feel like making a cake.
Basically, there’s never a wrong time to make this cake. It’s always a good idea. Trust me, you won’t regret it. Just be prepared to share, because this cake is too good to keep to yourself.
Tips to make this salted caramel ‘Matilda’ cake?
Here are some tips for making this amazing cake:
Don’t overbake the cake. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs. You don’t want to dry out the cake, as it will lose its fudgy texture and flavour.
The messier the better! This cake is not meant to be perfect, use a spatula to spread the buttercream around the sides and the top creating swirls.
Enjoy every bite! This cake is rich and decadent, so you don’t need a big slice to satisfy your sweet tooth. Cut yourself a small piece, grab a fork, and savour every bite of this heavenly dessert. You deserve it!
Melt the butter and the chocolate together in the microwave.
Add the vegetable oil, caster sugar, soft light brown sugar and vanilla extract. mix together using a spatula until all the ingredients are combined.
Add the eggs, mix until just combined.
In a separate bowl add the flour, cocoa, salt and baking powder. Sift the in the wet ingredients.
Pour half the boiling water into the cake batter, stir using a whisk until just combined. Add the rest and repeat. (do not over mix)
Pour the cake batter into two lined 6" or 7" cake tins. Bake for 30-35 mins at 170c.
Salted caramel buttercream icing
Cream the room temp butter together with the dulce de Leche/thick caramel.
Add the sifted icing sugar in stages, loosen the icing with the milk/cream.
Add the salt, mix until smooth and creamy.
If the icing is too soft add some more icing sugar, if it's too thick, loosen it with a little milk/cream.
Assemble
4 layer cake (beginner/easy option)
Once the cakes have cooled, cut them in half to creat 4 layers.
Stack the 4 layers of cake with salted caramel buttercream, then spread all over the side of the cake. Create a messy design using a spatula around the side of the cake.
Warm 4tbsp of the dulce de leche/thick caramel in the microwave for 10secs or until it becomes a runny.
Pour over the top of the cake and swirl into the icing on the top.
6 layer cake (harder/professional option)
Wrap the 2 cakes in cling film and pop them in the freezer for 2 hours.
Remove the cakes from the freezer (which will make it easier to cut into 3 layers).
Stack the 6 layers of cake with salted caramel buttercream, then spread all over the side of the cake. Create a messy design using a spatula around the side of the cake.
Warm 4tbsp of the dulce de leche/thick caramel in the microwave for 10secs or until it becomes a runny.
Pour over the top of the cake and swirl into the icing on the top.
