Monday, August 24, 2009


Are you salivating yet?

I spent some time living with my sister in law when I was single and my brother was in Afghanistan. As you could imagine, living with a married woman, I didn't exactly have parties every night. We did however, enjoy some delicious food together.

She makes this beautiful cake that is a spin off of molten cake. You know the kind they serve at Chili's.

You start with a chocolate bundt cake, cut holes with a fork to fill it with hot fudge. Then, drizzle on some Carmel, then fill the hole with ice cream now top that with some chocolate shell, caramel and ice cream.

I switched it up a little by using a home made devils food cake recipe that is to die for on its own.

If you want to be really authentic like my sister-in-law put a sparkler or two in the middle and light it while you sing birthday wishes.(I warn you it will likely set off your smoke alarm, but you will be so happy, you just may not care!)

I also made my own fudge and Carmel sauce. The sauces were great on their own. The only complaint I had was that the carmel was ever-so-slightly gritty in texture. The taste was so phenomenal though I still loved it.
Molten Style Birthday Cake:

one recipe devils food, made in a bundt
1/2 recipe carmel
1/2 recipe hot fudge
1/2 bottle chocolate shell
1/2 gallon vanilla bean ice cream
some sparklers if your feeling crazy

Make the cake according to directions. While cake is hot, or rewarmed, poke holes with a fork and pour over half of the hot fudge. Now drizzle a little carmel all over the cake. Fill the hole in the middle with as much ice cream as you can. Now cover that ice cream with fudge shell. Top that off with a little more fudge and carmel and enjoy!

Devils Food Cake

adapted from here

2 sticks unsalted butter, room temperature
1 1/2 cups packed dark brown sugar
2 tsp. vanilla
3 eggs, room temperature
4 oz. (4 squares) unsweetened chocolate
4 Tbsp. cocoa powder 1 C hot water
1/3 cup sour cream
3/4 cup all-purpose flour
3/4 cup cake flour
1 tsp. baking soda
1/2 tsp. salt

Cream butter and sugar until light and fluffy. Add eggs one at a time. Add vanilla and sour cream. In a separate bowl, sift flours, soda and salt. Add hot water to coco and chocolate, mix until very smooth. Add the dry and the wet to the sugar mixture by starting with dry, wet, dry, wet, dry, Bake in pans greased and lined with parchment paper for 20-25 minutes at 350.

Hot Fudge Sauce:

adapted from
1 (12 ounce) can evaporated milk
1 (12 ounce) package semi-sweet chocolate chips
1/2 cup sugar
1 tablespoon butter
1 teaspoon vanilla

Place milk, chocolate chips and sugar in a medium saucepan. Heat to boiling over medium heat, stirring constantly. Remove from heat, and stir in butter and vanilla (sauce will thicken while it is cooling)

Carmel Sauce:
adapted from

1 cup butter
1 (12 ounce) can evaporated milk
1 3/4 cups brown sugar
1 cup sugar
2 teaspoons vanilla

Melt butter in heavy saucepan over low heat. Add milk and sugars. Bring to a rolling boil over medium heat stirring constantly. Boil 1 minute. Cool slightly.
Pour into blender, add vanilla, and cover and blend on medium until smooth.

No comments:

Post a Comment