Beat the butter until light, fluffy and butter has become paler in colour.
Sift in the icing sugar and beat well.
Add in 1 and 1/2 cups of the previously made salted caramel and beat well.
Refrigerate for 10 to 15 minutes, until buttercream is slightly firmer and pipeable.
Assembly
Place one layer of the chocolate fudge cake onto a piece of baking paper or cake plate.
Fill a large piping bag fitted with a large open tip with salted buttercream and pipe a border of large ‘kisses’ around the outside of the cake.
Using an offset spatula, fill in the interior created with buttercream then spoon on a generous amount of the salted caramel sauce.
Repeat with all the layers of cake, alternating the salted caramel sauce and dark chocolate ganache.
Top with more piped kisses and pour over ganache, using a ganche to encourage it to drip over the sides.
Serve and enjoy!
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