Zutaten für Millionaires Chocolate Cake
- 100g cocoa powder
- 250ml boiling water
- 4 large eggs
- 300g granulated sugar
- 150ml vegetable oil
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 200g all-purpose flour
- 300ml evaporated milk
- 75ml brandy (optional)
- 200g dark chocolate
- 200ml heavy cream
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Zubereitung von Millionaires Chocolate Cake
- Preheat oven to 180°C (350°F).
- Dissolve 100g cocoa powder in 250ml boiling water. Set aside to cool completely.
- Grease and flour a 11-inch long x 8-inch wide ovenproof baking pan.
- Separate 4 large eggs, placing yolks in one bowl and whites in another.
- Beat the egg yolks with 200g granulated sugar until light and fluffy (about 5 minutes).
- Add the cooled cocoa mixture and beat well until combined.
- Add 150ml vegetable oil and 1 teaspoon vanilla extract. Beat well.
- In a separate bowl, sift together 200g all-purpose flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, beating only until just combined. Do not overmix.
- Gently fold in the stiffly beaten egg whites using a metal spoon until just incorporated.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the syrup. Combine 300ml evaporated milk, 100g granulated sugar, 50ml brandy (optional), and 1 teaspoon vanilla extract in a saucepan. Bring to a boil, then reduce heat and simmer until the sugar dissolves completely.
- Once the cake is baked, remove it from the oven. Immediately prick the top all over with a fork and pour the hot syrup evenly over the cake.
- Let the cake cool completely in the pan.
- While the cake is cooling, prepare the frosting. Melt 200g dark chocolate squares in a double boiler (or microwave in 30-second intervals, stirring until smooth).
- Let the melted chocolate cool slightly.
- In a separate bowl, whip 200ml heavy cream until soft peaks form. Add 25ml brandy (optional) and beat well. Gradually fold in the cooled melted chocolate until smooth and combined.
- Once the cake is completely cool, frost the top and sides generously with the chocolate buttercream frosting.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
324g
Fat
333g
Carbs
41g
