Chocolate Fudge Torte Recipe

Preheat Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Combine Dry Ingredients

In a large bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Wet Ingredients

In another bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract until well combined.

Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Stir in the boiling water until the batter is smooth.

Bake the Torte

Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Beat the Butter

In a large bowl, using an electric mixer, beat the unsalted butter until creamy and light in color.

Add Sugar and Cream

Gradually add the powdered sugar and heavy cream, beating until smooth and fluffy. Mix in the vanilla extract and caramel sauce until well combined.

Frost the Torte

Once the torte is completely cooled, spread the caramel buttercream evenly over the top and sides of the torte.

Heat the Cream

In a small saucepan over medium heat, heat the heavy cream until it begins to simmer.

Make the Ganache

Remove from heat and add the semi-sweet chocolate chips. Stir until the chocolate is completely melted and the mixture is smooth. Stir in the sea salt.

Glaze the Torte

Pour the ganache over the frosted torte, allowing it to drip down the sides. Let it set for about 30 minutes before serving.