youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Millionaires Chocolate Cake

A community recipe by

Not tested or verified by Nigella.com

Print me

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 ounce unsweetened cocoa
  • 8⅘ fluid ounce boiling water
  • 4 medium eggs (separated)
  • 13⅙ fluid ounce sugar
  • 4⅖ fluid ounce oil
  • ⅙ fluid ounce vanilla essence
  • ⅔ fluid ounce baking powder
  • 15⅘ fluid ounce flour

For the Syrup

  • 13⅙ fluid ounce evaporated milk
  • 8⅘ fluid ounce sugar
  • 1 fluid ounce brandy
  • ⅓ fluid ounce vanilla essence

For the Icing

  • 10 ounces milk chocolate
  • 13⅙ fluid ounce heavy cream
  • 2⅛ fluid ounce 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.

  • 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
  • Syrup

  • 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.
  • My icing

  • 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
  • Syrup

  • 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.
  • My icing

  • 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!!!!
  • Tell us what you think

    What 1 Other has said

    • Does this use self raising flour or plain? And is it cocoa powder or made into liquid? Thanks

      Posted by Missterrigirl on 6th July 2013
    Show more comments