Millionaire Cake

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Rich, dark chocolate cake layers, with vanilla buttercream, homemade caramel, shortbread cookie crumbs, and chocolate ganache frosting.

Preheat oven to 325 degrees. Spray the bottom of the three 8-inch round cake pans with cooking spray and line bottoms with parchment. Set aside.
In a large mixing bowl combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine and set aside.
In a medium bowl or measuring cup, whisk together the eggs, buttermilk, water, oil and vanilla.
With the mixer on low speed, gradually add the wet ingredients to the dry ingredients and mix until smooth, about 30 seconds. Scrape down the sides of the bowl and mix again for another 10 to 20 seconds. Divide batter equally among the three cake pans (about 22 ounces of batter in each pan).
Bake the layers for about 35 to 40 minutes (time may vary depending on your oven) or until a wooden pick inserted into the center of the cake comes out with only a few moist crumbs on it. Let the cakes cool in pans on a wire rack for 10 to 15 minutes, and then turn onto a rack to cool completely.
When completely cooled, wrap the layers in plastic wrap and chill for at least an hour in the freezer. Cakes can be make a week ahead of time and wrapped in plastic wrap. If you'd like to store the cake layers longer than a week, wrap in tin foil, as well, and then place in a zip lock bag.

Place the chocolate chips in a medium-size heat proof bowl. Set aside.
In a medium-size saucepan, combine the heavy whipping cream, corn syrup, and salt. Whisk to combine. Heat the cream over medium heat until it starts to simmer, but not boiling (about 170-175 degrees F). Remove from heat.
Pour the cream mixture over the chocolate and butter. Allow to sit for about 2 to 3 minutes.
Whisk the mixture slowly until the chocolate and butter have melted and the mixture is smooth. No need to mix quickly, that will incorporate too much air. We just want the mixture to be combined and smooth.
Cover the chocolate with plastic wrap (the plastic can go right on the ganache), and let it rest at room temperature for about a few hours.
The ganache should thicken but still be spreadable.
If you place it in the refrigerator, be sure not to leave it in too long, or it will get too hard and won’t be spreadable.

Heat the cream in the microwave for about a minute. Set aside.
Combine the sugar, water, and corn syrup in a saucepan over medium heat. Stir until sugar is dissolved and then stop stirring.
You want the mixture to cook on its own. Stirring creates crystallization. If you notice sugar crystallizing on the sides of the pan, soak a pastry brush in warm water and run the brush along the sides of the pan where the sugar is building up.
Once the mixture turns a medium to dark caramel in color, remove the pan from the heat and slowly add the cream, while stirring the caramel.
Add the vanilla and salt, and stir to combine.
Cool to room temperature before using. The caramel will thicken as it cools.
Caramel can be refrigerated for up to two weeks in an airtight container.

Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
Combine the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Stir in the flour. If the mixture is too crumbly, you can add another tablespoon of butter.
Sprinkle the shortbread cookie dough crumbs evenly over the baking sheet.
Bake for about 20 minutes, until lightly golden brown on top. Cool completely before using.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 to 3 minutes. This will soften the butter without it having to be warm.
With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
With mixer on medium speed, add whipping cream, vanilla and salt.
Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes. The frosting will become lighter in color and texture.
Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.

Place the first chocolate cake layer, top side up, on a cake board or a cake stand.
Pipe a rim of buttercream on the top edge of the cake.
Evenly spread about 1/4-1-3 cup chocolate ganache over the cake layer, using an offset icing spatula.
Using a piping bag, pipe about a cup of the vanilla buttercream over the chocolate ganache in an even layer. Spread it out gently.
Poor about 1/4 cup of the caramel over the buttercream. (Make sure the caramel is not higher than the rim of buttercream or it will spill out).
Sprinkle about a 1/2 cup of the shortbread crumbs onto the caramel. Gently pat them into place with your hand.
Repeat these steps for the second layer of cake.
Place the third cake layer, top side down, on the second layer of fillings.
Apply a thin layer of the chocolate ganache around the entire cake. This is the crumb coat. Freeze the cake for 15-20 minutes to set the crumb coat. This helps stabilize the cake, as well as locks in the crumbs to make it easier to apply the remaining ganache.
Frost the cake with the remaining chocolate ganache. Top the cake with remaining caramel and shortbread crumbs.

Course: Dessert

Cuisine: Cake

Keyword: Chocolate Cake, Millionaire Cake