Ingredients:
For the Chocolate Fudge Cake:
2 1/2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk
1 cup strong coffee
1 cup vegetable oil
2 large eggs
2 tsp vanilla extract
simmer. Remove from heat and add in the chocolate chips and vanilla extract. Stir until smooth.
To assemble the cake, place one cake layer on a serving plate and spread with a generous amount of the salted caramel buttercream. Repeat with the remaining cake layers.
Pour the dark chocolate ganache over the top of the cake, spreading it evenly to the edges.
In a small saucepan, heat the salted caramel sauce and heavy cream until just combined. Drizzle over the top of the cake.
Serve the cake at room temperature or chilled. Enjoy!
