Best 6 Millionaires Chocolate Cake Recipes

CHOCOLATE BILLIONAIRES

Steps:

• Line 2 baking sheets with waxed paper; grease the paper and set aside. In a large heavy saucepan, combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until firm., Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip candy into chocolate, coating all sides; allow excess to drip off. Place on prepared pans. Refrigerate until set. Store in an airtight container.

MILLIONAIRE'S CHEESECAKE

Steps:

• Butter and line the base of a 20cm springform cake tin. Blitz the biscuits in a food processor into fine crumbs, then add the butter and blitz again. Tip the mixture into the tin and press down firmly with the back of a spoon. Chill while you make the filling.
• Gently mix the mascarpone, soft cheese, icing sugar and cocoa until smooth. In a separate bowl, whip the cream until it is stiff, then fold into the mascarpone mixture. Spoon the mixture over the biscuit base and level the top. Chill for 1 hr.
• Warm the caramel in a pan a little so it is easily spreadable, if you overdo it, wait until it cools again. Pour it onto the cheesecake, spread gently and chill. Meanwhile, melt the chocolate carefully in a bowl set over a pan of simmering water or in a microwave. Drizzle it back and forth over the caramel, then add the sprinkles or stars in whatever pattern you like. Chill until ready to serve, then carefully remove the tin and lining and slide the cheesecake onto a serving plate.

MILLIONAIRE'S CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
• Drain pineapple. Put pineapple in a clean layered cheesecloth and wring out remaining juice. If pineapple is not well drained, it will make the filling runny.
• Mix and bake cake according to package instructions. Pour 1/2 of the batter into the prepared pan. Discard or find another use for the remaining half of the batter.
• Bake at 350 degrees F (175 degrees C) for 20 minutes or until done. Let cake cool in pan on a wire rack.
• Beat softened cream cheese until fluffy. Slowly add milk, combining thoroughly. Add instant pudding and beat until thick. Pudding mixture will thicken when refrigerated. When cake is cool and pudding mixture is thickened you can assemble the cake. Spread pudding mixture on top of the cooled cake. Sprinkle drained pineapple over pudding. Carefully spread thawed frozen whipped topping over all. Sprinkle chopped walnuts over all. Refrigerate. Enjoy!

$$$ MILLIONAIRE POUND CAKE $$$

Steps:

• Freheat the oven to 300 degrees; grease a 10-inch tube pan with butter, dust the bottom and sides with flour, and set aside.
• In a large mixing bowl, cream the butter and sugar with an electric mixer and add the eggs one at a time, beating after each addition.
• Alternately add the flour and milk, stirring till the batter is smooth.
• Add the two extracts and stir till well blended.
• Scrape the batter into the prepared pan and bake till a cake tester or knife blade inserted in the center comes out clean, about 1 1/2 hours. (Do not bake till the cake is dry.).
• Cool the cake in the pan on a rack for 5 minutes, then turn it out on the rack to cool completely.

MILLIONAIRES CHOCOLATE CAKE

Steps:

• Preheat oven to 180°C (350°F).
• Dissolve cocoa powder in boiling water, set aside to cool.
• Grease & flour a 11inch (28cm) long & 8inch (20cm) wide oven proof container.
• Separate the eggs ( beat the egg whites until stiff peaks form and set aside).
• Beat the egg yolks and sugar until light and fluffy.
• Add the cooled cocoa mixture and beat well.
• Add the oil and vanilla essence beat well.
• Sift in the flour and baking powder and beat only until blended.
• Fold in the stiffly beaten egg white with a metal spoon.
• Pour mixture into oven proof container and bake for 25 to 30 minutes.
• While the cake is baking make the syrup.
• Put the evaporated milk, sugar, brandy, vanilla essence into a pot on the stove bring to the boil, boil together until sugar has dissolved.
• When the cake is baked removed from oven prick the top of the cake all over with a fork and pour the syrup over the cake.
• Leave the cake to get completely cold.
• While the cake is getting cold make the frosting.
• Break up the chocolate squares place in a basi over a 1/2 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 slightly.
• Whisk the cream until soft peaks are formed, add the brandy beat well then gradually fold in the cooled chocolate.
• Frost the top and sides of the cake with this mixture.

MILLIONAIRE'S CHOCOLATE CAKE

Steps:

• Preheat oven to 180 degrees celcius.Spray a 22cm round cake tin with cooking spray.Cut a circle of baking paper and place to cover the base. (You can also use a silicon cake pan placed on a baking tray).Pour 1c (250ml) of the sugar and all the water into a saucepan and heat until sugar has dissolved.Remove from heat, cool, add half the brandy and set aside.Sift flour, baking powder and salt together into a large bowl.Break 200g chocolate into a heat-proof bowl, and add butter and the remaining sugar.Place bowl over a pot of simmering water, making sure water does not touch the bottom of the bowl.Allow ingredients to melt completely.Remove bowl from heat before stirring (should look like a thick, smooth chocolate sauce).Stir in remaining brandy and gently fold in sifted dry ingredients (flour, baking powder, salt) to combine.Pour into cake pan and place in oven for 30-40 minutes (till almost set, with a slight wobble).Remove from oven and pour sugar syrup over the cake.Set aside to cool completely.Topping: Break remaining chocolate into a bowl, add milk and place over a pot of gently simmering water.Allow chocolate to melt completely without stirring.Remove cooled cake from pan.Place on a serving dish and pour over melted chocolate.Allow to set before serving.This cake may be refrigerated and removed 1 hour before serving.