A little Jack Daniels™ makes everything taste better! This recipe comes from the Disney Parks Blog. The cake is available, through May 30, at The Smokehouse: Barbecue & Brews in the World Showcase during the Epcot International Flower & Garden Festival. I couldn’t wait until I get there in a few weeks so try the cake so made the recipe at home and was thrilled with how easy the recipe was to follow. I made the recipe as cupcakes instead of small cakes.
Buttermilk Chocolate Cake with 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 plus 2 tablespoons sugar
- 1/3 cup cocoa powder
- 1 1/4 cup cake flour
- 3/4 teaspoon baking soda
- Preheat oven to 350°F.
- Place oil, egg, sour cream and buttermilk in bowl of standing mixer equipped with whip attachment.
- Add sugar, cocoa powder, flour and baking soda.
- Start mixing on 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 ramekin. Place ramekin on baking sheet. Repeat with remaining ramekins.
- Bake for 13-15 minutes until tops of cakes have cracked. Remove from oven and cool on wire rack.
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
- 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.
- 1/2 cup butter, melted
- 1/2 cup brown sugar
- 3/4 teaspoon cayenne pepper
- 2 cups pecans, broken into small pieces
- Preheat oven to 350°F.
- Melt butter in small saucepan over low heat.
- Add brown sugar and cayenne pepper, stirring well.
- Once brown sugar thickens, add pecans and stir.
- Remove from heat and spread pecans on prepared baking sheet. Bake for 8 minutes.
- Remove from oven and cool on wire rack. Set aside until ready to serve. Spiced pecans can also be stored in airtight container for 3-4 days before serving.
- Unmold cakes from ramekins and place on dessert plates.
- Drizzle caramel sauce over and around each cake. Top with spiced nuts.