Decadently Delicious Millionaire Cake Recipe

This Millionaire Cake recipe is the epitome of indulgence. With layers of rich chocolate sponge cake, creamy caramel filling, and velvety chocolate ganache, this cake is a showstopper. Topped with caramelized nuts and a sprinkle of edible gold, it's sure to impress any crowd. Whether you're celebrating a special occasion or simply treating yourself, this cake is worth every bite.

Ingredients

• For the Chocolate Sponge Cake:
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• For the Caramel Filling:
• 1 1/2 cups granulated sugar
• 1/3 cup water
• 1 1/2 cups heavy cream
• 1 teaspoon vanilla extract
• For the Chocolate Ganache:
• 2 cups heavy cream
• 1 pound semisweet chocolate, chopped
• For the Topping:
• 1 cup mixed nuts (such as almonds, hazelnuts, and pecans)
• 1/4 cup granulated sugar
• Edible gold flakes (optional)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
4. Stir in the boiling water. The batter will be thin, but that's okay.
5. Divide the batter evenly between the prepared cake pans.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
8. While the cakes are cooling, make the caramel filling. In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar has dissolved.
9. Continue to cook the sugar syrup until it turns amber in color, about 10-12 minutes.
10. Remove the saucepan from the heat and carefully stir in the heavy cream. Be cautious as the mixture will bubble and steam.
11. Stir in the vanilla extract and let the caramel sauce cool completely.
12. Once the cakes and caramel filling are cooled, make the chocolate ganache. In a small saucepan, heat the heavy cream until it starts to simmer.
13. Place the chopped semisweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute to melt. Then, whisk until smooth and glossy.
14. Assemble the cake by placing one layer of chocolate sponge cake on a serving plate. Spread a generous amount of caramel filling on top.
15. Place the second layer of cake on top and cover the entire cake with a thin layer of chocolate ganache. This will create a crumb coat.
16. Refrigerate the cake for 15-20 minutes to set the ganache.
17. Remove the cake from the refrigerator and pour the remaining chocolate ganache over the top, allowing it to drip down the sides.
18. In a small saucepan, heat the granulated sugar over medium heat until it caramelizes and turns golden. Add the mixed nuts and coat them in the caramel.
19. Spread the caramelized nuts on a parchment-lined baking sheet and let them cool completely.
20. Once the cake is decorated with the chocolate ganache, sprinkle the caramelized nuts on top and finish with a sprinkle of edible gold flakes, if desired.
21. Serve and enjoy this decadent Millionaire Cake!

Interesting Facts