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Ingredients
- 6 tbsp. unsalted butter (2 tbs. melted, 4 tbsp. room temperature)
- 1/2 cup natural (not Dutch-process) cocoa powder plus more dusting
- 1 1/3 cups all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3 tbsp. milk
- 1/4 cup vegetable oil
- 1 1/3 cups sugar
- 1 1/2 tsp. vanilla extract
- 2 large eggs, at room temperature
- FOR THE FILLING AND TOPPINGS
- 8 oz. bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
- 4 tbsp. unsalted butter
- 1 tbsp. light corn syrup
- caramel sauce, for drizzling
- 1 pint vanilla ice cream
Details
Servings 4
Preparation
Step 1
Preheat the oven to 350 degrees. Make the akes. Brush four 1 1/4 cup brioche molds (or use 10 oz. ramekins or jumbo muffin cups) with the 2 tbsp. melted butter. Dust the molds with cocoa powder and tap out the excess.
Whisk the flour, baking soda, baking powder and salt in a small bowl. Bring the milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.
Combine the vegetable oil, 4 tbsp. room temperature butter and the sugar in a stand mixer and beat with the paddle attachment on medium high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed. Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.
With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined. Divide the batter evenly among the molds, filling each slightly more than three-quarters of the way.
Transfer the molds to a baking sheet and bake until the tops of the cakes are domed and the centers are just barely set, 25-30 minutes. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.
HOW TO ASSEMBLE THE CAKE
MAKE THE FILLING
Microwave the chocolate, cream, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring each time, until the chocolate starts to melt, 1 minute, 30 seconds. Let sit 3 minutes, then whisk until smooth. Reheat before using, if necessary.
Use the tip of a paring knife to gently loosen the cakes from the molds, then invert the cakes onto a cutting board.
Use the knife to cut a 1 1/2 in. circle on the bottom of each cake, cutting almost to the bottom.
Hollow out the cake with a spoon; save the scraps. Wrap the cakes with plastic wrap and microwave until steaming, 1 minute.
Drizzle plates with caramel, then unwrap the cakes and place on top. Pour about 3 tbsp. filling into each cake.
Plug the cake with a cake scrap. Save or discard any remaining scraps.
Top each cake with a scoop of ice cream. Spoon more chocolate sauce on top, spreading it thin so it hardens into a shell.
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