Classic Chocolate Cake with Caramel and Fudge (Chocolate Millionaire’s Cake)

I started to make this cake just as chocolate with chocolate, but then the recipe mentioned caramel and chocolate drizzle. It was 8 am and I had already been up for hours but decided to go for it. I’m glad I did! It ended up a lot like this cake I had made for my birthday awhile ago. But, it was basically the easier and better version. I had no issues with the caramel’s consistency for using it inside the cake. I didn’t quite follow the full recipe, but it was still good as is.

Are you worried that I left behind my favorite cake book for this? Well, this is actually a new book from the same author. I had been waiting for it since she first announced a second book. I was very excited to pick it up and started baking from it right away.

Now the new book is all about decorating, which isn’t my specialty. But, I decided it was still worth having because maybe I could try some new things, and it had lots of new recipes. I’m so glad I did because all of the ones I’ve made so far have been delicious.

You might notice my chocolate decorations aren’t perfect. Well, I was impatient and decided to decorate before chilling the cake again. The decorations started to slide off and I did my best to save it, but I also didn’t worry too much since it still tasted good.

Directions for Classic Chocolate Cake with Caramel and Fudge Frosting

Slightly adapted from Icing on the Cake

Cake

  • 315 g flour
  • 95 g Dutch-processed cocoa powder, plus extra for dusting
  • 2.5 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup milk, room temperature
  • 1/2 cup sour cream, room temperature
  • 3/4 cup neutral-tasting oil, such as canola
  • 400 g granulated sugar
  • 2 teaspoons vanilla extract
  • 3 eggs, room temperature
  • 1 cup strong-brewed coffee, hot

Preheat the oven to 350 degrees. Grease and dust 2 8-inch cake pans with cocoa powder (I did not use parchment circles because I forgot and it was fine).

Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Stir together the milk and sour cream in a small bowl.

Using a stand mixer with the paddle attachment, beat the oil and sugar on medium-speed for 2 minutes, scraping down the bowl halfway.

On low speed, add the vanilla, then the eggs one at a time. Scrape down the bowl before continuing.

On low speed, alternate adding the flour mixture in 3 parts and the milk mixture in 2 parts, starting and ending with the flour.

Scrape down the bowl, then on low speed stream in the coffee. Mix on medium-low speed just until combined (about 30 seconds).

Divide the batter between the two pans. Bake for 35-45 minutes, until a cake tester comes out clean. Let the cakes cool for about 10 minutes on a wire rack in their pans, then remove them from the pans and allow to cool completely on the wire rack before wrapping them in plastic wrap and chilling them in the refrigerator for at least 1 hour.

Level the cakes and split each into 2 if desired (I stuck with just a two layer cake instead of four).

Caramel Sauce

  • 150 g granulated sugar
  • 2 Tablespoons corn syrup
  • 2 Tablespoons water
  • 1/2 cup heavy cream, room temperature
  • 2 Tablespoons butter, diced
  • 1 teaspoon vanilla extract
  • Pinch of salt

In a medium saucepan, stir together the sugar, corn syrup, and water. Over high heat, cook the mixture until it turns an amber color. Do not stir. It will take about 5-9 minutes. Remove from the heat once the color is medium but not too dark. Carefully whisk in the cream (it will bubble up a bunch). Add the butter and stir until melted, then add the vanilla and a pinch of salt. Pour into a heatproof container and let it cool until it thickens a bit (the time it takes to make the following recipes).

Chocolate Drizzle

  • 2 ounces dark chocolate, chopped
  • 1/4 cup heavy cream
  • 2 Tablespoons corn syrup
  • 1/2 teaspoon vanilla extract

In a small saucepan, heat the chocolate, cream, and corn syrup over medium heat until the chocolate is melting and the cream starts to steam. Remove from the heat and stir in the vanilla. Let it cool for about 10 minutes (or until you are done with the frosting below).

Fudge Frosting

  • 3 sticks (1.5 cups) butter, room temperature
  • 5-6 cups confectioners’ sugar
  • 75 g Dutch-processed cocoa powder
  • Pinch of salt
  • 4-8 Tablespoons milk
  • 7 ounces dark chocolate, melted and cooled

In a stand mixer with the paddle attachment, beat the butter for a couple minutes until it is creamy. On low speed, add 5 cups (625 grams) of the confectioners’ sugar, the cocoa powder, and salt.

Add 4 Tablespoons of the milk and mix until combined, then turn up the speed to medium-high. Beat until creamy and smooth, then scrape down the bowl. If the frosting is too thick, add more milk. If it is too runny, add more sugar. If the frosting gets too hard as it sits, once you are done mixing, you can put the bowl on a saucepan of simmering water like a double boiler to warm it and soften it (no further mixing should be required).

Assemble the cake by using 1 cup of the frosting between the cake layers (or a bit more if you are only doing 2 layers instead of splitting them). After the frosting, spread some caramel sauce between the layers as well.

Stack the layers and frost the sides and top. Place the cake in the refrigerator to chill for 15 minutes.

Take the chocolate drizzle and, well, drizzle it over the top of the cake to have it pour down around the edges.

Take the caramel sauce and drizzle some on top.

Put the cake back in the refrigerator to chill, and then once the caramel is firm, use any remaining fudge frosting to decorate the cake.

Directions for Classic Chocolate Cake with Caramel and Fudge Frosting (without pictures)

Slightly adapted from Icing on the Cake

Cake

  • 315 g flour
  • 95 g Dutch-processed cocoa powder, plus extra for dusting
  • 2.5 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup milk, room temperature
  • 1/2 cup sour cream, room temperature
  • 3/4 cup neutral-tasting oil, such as canola
  • 400 g granulated sugar
  • 2 teaspoons vanilla extract
  • 3 eggs, room temperature
  • 1 cup strong-brewed coffee, hot

Preheat the oven to 350 degrees. Grease and dust 2 8-inch cake pans with cocoa powder (I did not use parchment circles because I forgot and it was fine). Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Stir together the milk and sour cream in a small bowl.

Using a stand mixer with the paddle attachment, beat the oil and sugar on medium-speed for 2 minutes, scraping down the bowl halfway. On low speed, add the vanilla, then the eggs one at a time. Scrape down the bowl before continuing.

On low speed, alternate adding the flour mixture in 3 parts and the milk mixture in 2 parts, starting and ending with the flour. Scrape down the bowl, then on low speed stream in the coffee. Mix on medium-low speed just until combined (about 30 seconds).

Divide the batter between the two pans. Bake for 35-45 minutes, until a cake tester comes out clean. Let the cakes cool for about 10 minutes on a wire rack in their pans, then remove them from the pans and allow to cool completely on the wire rack before wrapping them in plastic wrap and chilling them in the refrigerator for at least 1 hour.

Level the cakes and split each into 2 if desired (I stuck with just a two layer cake instead of four).

Caramel Sauce

  • 150 g granulated sugar
  • 2 Tablespoons corn syrup
  • 2 Tablespoons water
  • 1/2 cup heavy cream, room temperature
  • 2 Tablespoons butter, diced
  • 1 teaspoon vanilla extract
  • Pinch of salt

In a medium saucepan, stir together the sugar, corn syrup, and water. Over high heat, cook the mixture until it turns an amber color. Do not stir. It will take about 5-9 minutes. Remove from the heat once the color is medium but not too dark. Carefully whisk in the cream (it will bubble up a bunch). Add the butter and stir until melted, then add the vanilla and a pinch of salt. Pour into a heatproof container and let it cool until it thickens a bit (the time it takes to make the following recipes).

Chocolate Drizzle

  • 2 ounces dark chocolate, chopped
  • 1/4 cup heavy cream
  • 2 Tablespoons corn syrup
  • 1/2 teaspoon vanilla extract

In a small saucepan, heat the chocolate, cream, and corn syrup over medium heat until the chocolate is melting and the cream starts to steam. Remove from the heat and stir in the vanilla. Let it cool for about 10 minutes (or until you are done with the frosting below).

Fudge Frosting

  • 3 sticks (1.5 cups) butter, room temperature
  • 5-6 cups confectioners’ sugar
  • 75 g Dutch-processed cocoa powder
  • Pinch of salt
  • 4-8 Tablespoons milk
  • 7 ounces dark chocolate, melted and cooled

In a stand mixer with the paddle attachment, beat the butter for a couple minutes until it is creamy. On low speed, add 5 cups (625 grams) of the confectioners’ sugar, the cocoa powder, and salt. Add 4 Tablespoons of the milk and mix until combined, then turn up the speed to medium-high. Beat until creamy and smooth, then scrape down the bowl. If the frosting is too thick, add more milk. If it is too runny, add more sugar. If the frosting gets too hard as it sits, once you are done mixing, you can put the bowl on a saucepan of simmering water like a double boiler to warm it and soften it (no further mixing should be required).

Assemble the cake by using 1 cup of the frosting between the cake layers (or a bit more if you are only doing 2 layers instead of splitting them). After the frosting, spread some caramel sauce between the layers as well. Stack the layers and frost the sides and top. Place the cake in the refrigerator to chill for 15 minutes.

Take the chocolate drizzle and, well, drizzle it over the top of the cake to have it pour down around the edges. Take the caramel sauce and drizzle some on top. Put the cake back in the refrigerator to chill, and then once the caramel is firm, use any remaining fudge frosting to decorate the cake.

Advertisements

One thought on “Classic Chocolate Cake with Caramel and Fudge (Chocolate Millionaire’s Cake)

  1. Pingback: Vanilla Butter Cake with Vegan Vanilla/Cream Cheese Frosting and Salted Caramel Filling | fudgingahead

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.