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Chocolate Fudge Cake:
1. Preheat your oven to 180°C (350°F). Grease, flour, and line two 20 cm (8-inch) cake pans with baking paper.
2. In a large bowl, cream together the butter, caster sugar, and vanilla extract until the mixture is light and fluffy.
3. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
4. In a separate bowl, whisk the cocoa with hot water until smooth. Gradually mix this cocoa paste into the butter mixture.
5. Combine the vinegar and milk to create a buttermilk substitute.
6. Sift together the cake flour, baking powder, and bicarbonate of soda.
7. Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture. Begin and end with the dry ingredients, and mix just until incorporated.
8. Divide the batter evenly between the prepared cake pans and bake for 23 minutes, or until a skewer inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely.
Salted Caramel:
1. In a heavy-bottomed saucepan, melt the sugars over medium heat, stirring occasionally until fully dissolved and smooth.
2. Stir in the butter until completely melted and combined.
3. Remove the pan from the heat and slowly whisk in the heavy cream. Be careful as the mixture will bubble up.
4. Return to the heat and let it boil for about 1 minute. Stir in the flaky sea salt and set aside to cool.
Dark Chocolate Ganache:
1. Place the chopped dark chocolate in a heatproof bowl.
2. Heat the cream until just simmering, then pour it over the chocolate.
3. Let the mixture sit for a minute before stirring until the ganache is smooth and glossy.
4. Allow it to cool slightly; it should be pourable but not too hot.
Salted Caramel Buttercream:
1. In a mixing bowl, beat the softened butter until it’s light and fluffy.
2. Gradually add the sifted icing sugar, beating until smooth.
3. Mix in 1 1/2 cups of the cooled salted caramel until fully combined.
4. Chill the buttercream for 10-15 minutes until it’s firm enough to pipe.
Assembly:
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