Millionaires Chocolate Cake
Indulge in the ultimate dessert decadence with Millionaire's Chocolate Cake, a luxurious treat that combines rich, moist chocolate layers with velvety caramel and luscious dark chocolate ganache. Perfect for special occasions or when you're craving something extravagant, this show-stopping cake features a hint of sea salt for a tantalizing salty-sweet contrast. With its layered construction and glossy ganache finish, this recipe is all about sophisticated presentation and indulgent flavors. Ready in just over an hour and serving up to 12, it's a dessert worthy of royalty and sure to impress anyone who takes a bite.
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Ingredients
- 250 g All-purpose flour
- 75 g Unsweetened cocoa powder
- 2 tsp Baking powder
- 1.5 tsp Baking soda
- 0.5 tsp Salt
- 300 g Granulated sugar
- 3 large Eggs
- 240 ml Whole milk
- 120 ml Vegetable oil
- 2 tsp Vanilla extract
- 240 ml Boiling water
- 200 g Caramel sauce (store-bought or homemade)
- 240 ml Heavy cream
- 200 g Dark chocolate (finely chopped)
- 50 g Butter (unsalted)
- 1 tsp Sea salt flakes (optional, for decoration)
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease and line three 8-inch (20 cm) round cake pans with parchment paper.
Step 2
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Stir in the granulated sugar.
Step 3
In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
Step 4
Slowly pour the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix.
Step 5
Gradually add the boiling water to the batter, mixing on low speed. The batter will be thin—this is normal.
Step 6
Divide the batter evenly between the prepared cake pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Step 7
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 8
While the cake layers cool, prepare the chocolate ganache. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate in a heatproof bowl.
Step 9
Let the mixture sit for 5 minutes, then stir until smooth and glossy. Stir in the butter until fully melted and incorporated. Allow the ganache to cool and thicken slightly before using.
Step 10
To assemble the cake, place one cake layer on a serving plate or cake stand. Spread 1/3 of the caramel sauce evenly over the top.
Step 11
Place the second cake layer on top and repeat the process with another 1/3 of the caramel sauce.
Step 12
Top with the final cake layer and spread the remaining caramel sauce evenly over the top.
Step 13
Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides for a rustic look.
Step 14
Optional: Sprinkle sea salt flakes over the ganache for a touch of salty-sweet contrast.
Step 15
Refrigerate the cake for at least 1 hour to allow the layers to set before slicing and serving.
Nutrition Facts
| Serving size | (2099.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6479.8 |
| Total Fat 340.4g | 0% |
| Saturated Fat 152.5g | 0% |
| Polyunsaturated Fat 68.4g | |
| Cholesterol 970.2mg | 0% |
| Sodium 6680.9mg | 0% |
| Total Carbohydrate 797.1g | 0% |
| Dietary Fiber 47.8g | 0% |
| Total Sugars 524.9g | |
| Protein 81.3g | 0% |
| Vitamin D 256.6IU | 0% |
| Calcium 702.9mg | 0% |
| Iron 50.7mg | 0% |
| Potassium 3266.2mg | 0% |
Source of Calories