Coming to us straight from The Smokehouse at Epcot International Flower & Garden Festival, savor this indulgent, warm Buttermilk Chocolate Cake with whisky-salted caramel sauce and spiced pecans.
Serves 10
BUTTERMILK CHOCOLATE CAKE
1/3 cup canola oil
1 large egg
1 cup sour cream
1/2 cup buttermilk
1 cup, 2 tablespoons sugar
1/3 cup cocoa powder
1 1/4 cup cake flour
3/4 teaspoon baking soda
WHISKEY CARAMEL SAUCE
2 cups sugar
1 tablespoon corn syrup
1/4 cup water
1 tablespoon lemon juice
1 1/2 cups sweetened condensed milk
1/2 cup Jack Daniels Whiskey
SPICED PECANS
1/2 cup butter, melted
1/2 cup brown sugar
3/4 teaspoon ground cayenne pepper
2 cups pecans, broken into small pieces
FOR CAKE:
- Preheat oven to 350°F.
- Place oil, egg, sour cream and buttermilk in bowl of standing mixer equipped with whip attachment. Add remaining ingredients on top of wet in mixing bowl.
- Start mixing on first (lowest) speed for about 30 seconds, then to second speed for another 30 seconds, and finally to third speed, mixing for about 3 minutes.
- Place 1/4 cup of batter in greased half-cup ramekins. Place ramekins on baking sheet.
- Bake 13–15 minutes until tops of cakes crack. Remove from oven and cool on wire rack.
FOR WHISKEY CARAMEL SAUCE:
- Combine sugar, corn syrup, water, and lemon juice in stainless-steel saucepan. Cover and cook over medium heat until mixture turns amber color, stirring occasionally.
- Reduce heat to low and stir in condensed milk.
- Add whiskey and mix until smooth. Keep warm until ready to serve, being careful not to burn sauce. Can also be prepared 1–2 days in advance and refrigerated. To serve, warm over low heat, adding splash of water to return to sauce consistency.
FOR PECANS:
- Preheat oven to 350°F. Place a sheet of parchment paper on baking sheet.
- Melt butter in small saucepan over low heat. Stir in brown sugar and cayenne pepper. Once brown sugar thickens, stir in pecans.
- Remove from heat and spread mixture on baking sheet. Bake for 8 minutes.
- Remove from oven and cool on wire rack. Set aside until ready to serve. Spiced pecans can be stored in airtight container for 3–4 days before serving.
TO SERVE:
- Unmold warm cakes from ramekins and place on dessert plates.
- Drizzle caramel sauce over and around each cake. Top with spiced nuts.
What to drink: Sip a sparkling sweet Italian red wine with the flavors of fresh raspberries and strawberries.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.
