3 eggs
1 cup Dutch processed cocoa
1 cup hot water
1 ½ cups milk
3 teaspoons vinegar
1 ½ cups plain cake flour
2 teaspoons baking powder
2 teaspoons bicarbonate of soda
For the Salted Caramel:
1 cup caster sugar
1 cup brown sugar
180g butter
1 cup heavy cream
½ to 1 teaspoon salt flakes
For the Dark Chocolate Ganache:
300g dark chocolate, chopped
350ml heavy cream
For the Salted Caramel Buttercream:
375g butter, room temperature
3 cups sifted icing sugar
1 ½ cups salted caramel (from the above recipe)
Instructions
1. Prepare the Chocolate Fudge Cake:
Preheat oven to 180°C (350°F).
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