Grease, flour, and line the bases of two 20cm (8 inch) cake pans with baking paper.
In a large mixing bowl or stand mixer, beat the butter, caster sugar, and vanilla until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, mix the cocoa with hot water until it forms a thick paste, then gradually add this to the butter mixture.
Add vinegar to the milk to sour it.
Sift together flour, baking powder, and bicarbonate of soda in another bowl.
Alternately add the flour mixture and the milk to the butter mixture, starting and ending with the flour. Fold until fully combined.
Divide the batter evenly between the prepared pans and bake for 23 minutes, or until a skewer inserted into the center comes out clean.
Cool the cakes in the pans for 10-15 minutes before turning out onto a cooling rack to cool completely.
Bake the remaining batter in the re-prepared pans if needed.
2. Make the Salted Caramel:
In a heavy-bottomed saucepan, add the caster sugar and brown sugar. Stir occasionally until the sugars melt and become smooth.
Add the butter and whisk until melted and combined.
Remove from heat and slowly pour in the heavy cream, stirring continuously.
Return to heat and allow the mixture to boil for 1 minute.
Remove from heat and stir in the salt. Allow to cool before using.
3. Make the Dark Chocolate Ganache:
In a large microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring after each interval until smooth.
Add the heavy cream and stir until the mixture is smooth. Allow to cool slightly; the ganache should be pourable but not hot.
4. Make the Salted Caramel Buttercream:
Beat the butter until light and fluffy.
Sift in the icing sugar and beat well.
Add 1 ½ cups of the cooled salted caramel and mix until well combined.
Refrigerate for 10 to 15 minutes until the buttercream is slightly firmer and pipeable.
5. Assemble the Cake:
Place one layer of the chocolate fudge cake on a serving plate or cake board.
Fill a large piping bag fitted with a large open tip with salted caramel buttercream. Pipe a border of large ‘kisses’ around the edge of the cake.
Using an offset spatula, fill in the interior created with the buttercream, then spoon a generous amount of salted caramel sauce over the top.
Repeat with remaining cake layers, alternating salted caramel sauce and dark chocolate ganache.
Top with more piped kisses and pour over the ganache, using an offset spatula to encourage it to drip over the sides.
6. Serve and Enjoy:
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