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Learn How To Make A Buttermilk Chocolate Cake With Whiskey Salted Caramel Sauce At Home!

3 min read

Buttermilk chocolate cake

It’s national chocolate cake day!! So of course we have to share with you this Buttermilk Chocolate Cake recipe you can make at home.

This extremely tasty treat is covered in a whiskey salted caramel sauce and spiced pecans, our mouths are watering already!

You can find it at The Smokehouse during Epcot International Flower & Garden Festival that is starting on March 3rd, but until then, have fun baking this delicious chocolate cake with your family! They will love it.

BUTTERMILK CHOCOLATE CAKE

INGREDIENTS:

Chocolate Cake

  • 1/3 cup of canola oil
  • 1 large egg
  • 1 cup of sour cream
  • 1/2 cup of buttermilk
  • 1 cup plus 2 tbsp of sugar
  • 1/3 cup of cocoa powder
  • 1 1/4 cup of cake flour
  • 3/4 tsp of baking soda

Whiskey Caramel Sauce

  • 2 cups of sugar
  • 1 tbsp of corn syrup
  • 1/4 cup of water
  • 1 tbsp of lemon juice
  • 1 1/2 cup of sweetened condensed milk
  • 1/2 cup of Jack Daniels Whiskey

Spiced Pecans

  • 1/2 cup of butter, melted
  • 1/2 cup of brown sugar
  • 3/4 tsp of ground cayenne pepper
  • 2 cups of pecans, broken into small pieces

Buttermilk chocolate cake

INSTRUCTIONS:

For Chocolate Cake

  • Preheat oven to 350F.
  • 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 on 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 Spiced Pecans

  • Preheat oven to 350F. 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.

Credit: D23


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Ana Leal
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