Clandestine Cake Club – Chocolate Fudge Cake

Chocolate Fudge Cake filled with Chocolate Meringue Buttercream, iced with Salted Caramel Buttercream

Chocolate Fudge Cake filled with Chocolate Meringue Buttercream, iced with Salted Caramel Buttercream

Wow, long time, no see. What can I say? I have been busy? I haven’t baked very much? All of the above basically… I’ve been tired and haven’t felt very inspired to bake things the last few months. But, then there was a meeting of Clandestine Cake Club a few days ago in Bracknell. I had only been once before as somehow it tends to fall whenever I have to work in the evening. But I could make it this time and the theme was Celebration Cakes as it was the first birthday of the Bracknell club.

So, I made a special cake. And it was scrumptious. The result was a rich cake with a light filling and although it could’ve been really sweet, it wasn’t. I made the chocolate fudge cake that was part of our wedding cake last year. But I decided to learn how to make a new kind (well, new to me anyway) buttercream and use that to fill the cake. I used my trusty Leith’s Baking Bible and made a cooked buttercream, which basically makes it like a soft meringue. I then iced it with salted caramel buttercream. A few people asked for the recipe, so here goes.

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