Millionaires Chocolate Cake
A community recipe by mawmawNot tested or verified by Nigella.com
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Preheat oven to 180%c Beat the egg yolks ( yellow) and sugar until light and fluffy Add the cooled cocoa mixture beat well Add the oil and vanilla essence beat well Sift in the flour and baking powder and beat only until blended, Do not over beat. Fold in the stiffly beaten egg whites with a metal spoon Grease and flour a 28cm long and 20cm wide oven prove container, Pour the mixture into the container and bake for +- 30 minutes
Boil together until sugar has dissolved When the cake is done remove from oven prick the top of the cake all over with a fork and pour the syrup over the cake. When the cake is cold ice with icing of your choice.
Break up the chocolate squares place in a basin over a ½ pot of water and simmer until the chocolate has melted ( do not put any liquid near this while the chocolate is melting otherwise the chocolate will split and go dry) Let the chocolate cool slighty Whisk the cream until soft peaks are formed,add the rum essence beat well then gradually fold in the cooled chocolate. Ice the top and sides of the cake with this. You will never eat another chocolate cake once you have eaten this one!!!!
Preheat oven to 180%c Beat the egg yolks ( yellow) and sugar until light and fluffy Add the cooled unsweetened cocoa mixture beat well Add the oil and vanilla essence beat well Sift in the flour and baking powder and beat only until blended, Do not over beat. Fold in the stiffly beaten egg whites with a metal spoon Grease and flour a 28cm long and 20cm wide oven prove container, Pour the mixture into the container and bake for +- 30 minutes
Boil together until sugar has dissolved When the cake is done remove from oven prick the top of the cake all over with a fork and pour the syrup over the cake. When the cake is cold ice with icing of your choice.
Break up the chocolate squares place in a basin over a ½ pot of water and simmer until the chocolate has melted ( do not put any liquid near this while the chocolate is melting otherwise the chocolate will split and go dry) Let the chocolate cool slighty Whisk the cream until soft peaks are formed,add the rum essence beat well then gradually fold in the cooled chocolate. Ice the top and sides of the cake with this. You will never eat another chocolate cake once you have eaten this one!!!!
Introduction
This chocolate cake is my version of what a chocolate cake should be. Wickedly decadent and oh so heavenly
This chocolate cake is my version of what a chocolate cake should be. Wickedly decadent and oh so heavenly
Ingredients
Serves: 6-8
Metric
Cups
For the Cake
- 125 millilitres cocoa
- 250 millilitres boiling water
- 4 medium eggs (separated)
- 375 millilitres sugar
- 125 millilitres oil
- 5 millilitres vanilla essence
- 20 millilitres baking powder
- 450 millilitres flour
For the Syrup
- 375 millilitres evaporated milk
- 250 millilitres sugar
- 30 millilitres brandy
- 10 millilitres vanilla essence
For the Icing
- 280 grams milk chocolate
- 375 millilitres double cream
- 60 millilitres rum essence
For the Cake
- 4⅖ fluid ounces unsweetened cocoa
- 8⅘ fluid ounces boiling water
- 4 medium eggs (separated)
- 13⅙ fluid ounces sugar
- 4⅖ fluid ounces oil
- ⅙ fluid ounce vanilla essence
- ⅔ fluid ounce baking powder
- 15⅘ fluid ounces flour
For the Syrup
- 13⅙ fluid ounces evaporated milk
- 8⅘ fluid ounces sugar
- 1 fluid ounces brandy
- ⅓ fluid ounce vanilla essence
For the Icing
- 10 ounces milk chocolate
- 13⅙ fluid ounces heavy cream
- 2⅛ fluid ounces rum essence
Method
Millionaires Chocolate Cake is a community recipe submitted by mawmaw and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Syrup
My icing
Syrup
My icing
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What 2 Others have said
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Posted by Heidi100 on 16th June 2018
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Posted by Missterrigirl on 6th July 2013
Show more commentsThe cocoa powder should be dissolved with the boiling water and then set aside to cool. Plain flour is preferred as the recipe requires baking powder.
Does this use self raising flour or plain? And is it cocoa powder or made into liquid? Thanks