Nurse your achy, breaky heart with this chocolate-loaded dessert. For sure, you'll feel better in no time!
Yield 12 individual cakes
Prep Time 30 minutes
Cooking Time 90 minutes
For the cake
2/3 cup corn oil
1 cup buttermilk
(see below on how to make buttermilk)
2 cups all-purpose flour
1 3/4 cups sugar
1/2 cup cocoa powder
1 tablespoon baking soda
1 tablespoon salt
1 cup hot coffee
For the filling
1/2 cup dark brown sugar
2 tablespoons all-purpose flour
2 egg yolks
2 tablespoons butter
1 cup fresh milk
2 tablespoons bourbon
For the chocolate icing
2 1/3 cups semisweet chocolate morsels
3 cups heavy cream
2 tablespoons light corn syrup
2 tablespoons butter
1 cup toasted and sliced pecans,
for filling and garnish
1 cup store-bought caramel sauce, for garnish
1 Grease and flour 12 individual cake pans and set aside.
2 Make chocolate cake: Combine egg, corn oil, and buttermilk in a bowl, and mix well. In a separate bowl, combine flour, sugar, cocoa powder, baking soda, and salt; mix well. Pour liquid mixture into the flour mixture. Mix using a wire whisk. Pour coffee into the batter and mix until just combined. (The batter should be thin and slightly runny.) Pour batter into baking pans and bake for 20 to 25 minutes at 350ºF or until tester comes out clean.
3 Make the custard filling: In a metal bowl, mix dark brown sugar, flour, egg yolks, butter, and milk thoroughly. Place in a double boiler on medium-low heat and stir until thickened, about 20 minutes. Cool. Add bourbon and mix well. Cool completely before using.
4 Make the icing: Place chocolate and cream in a medium saucepan. Cook over low heat, stirring constantly with a wooden spoon until thick, about 30 to 35 minutes. Remove from heat. Stir in corn syrup and butter. Transfer to a metal bowl and refrigerate until frosting is cool enough to spread, about 2 hours (check and stir every 15 minutes).
5 To assemble: Slice the cake horizontally in half. Place the custard on the bottom half. Sprinkle with toasted pecans. Top with another cake slice. Cover cake with chocolate icing. Garnish with toasted pecans on the sides of the cake and decorate with caramel sauce on top.
How to make buttermilk: Combine 1 cup fresh milk and 1 tablespoon vinegar; let it sit for 5 minutes.
Photography by David Hanson | Styling by Elaine Lim and Angelo Comsti | Props from Robinsons Department Store
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