Dominos Chocolate Lava Crunch Cakes

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सामग्री

1 box chocolate fudge cake mix 3 (cups)

2/3 cup water

4 large eggs divided

3 tablespoons vegetable oil

3/4 cup plus 3 tablespoons unsalted butter softened and divided

3/4 cup plus 2 tablespoons granulated sugar

1 large egg yolk

1 1/4 teaspoons vanilla extract

2 tablespoons all purpose flour

1 tablespoon plus 1 teaspoon dutch process cocoa

oil cooking spray

1 bottle hot fudge ice cream topping

powdered sugar

निर्देश

1. Preheat your oven to 350 degrees F.

2. Split the cake mix into 1 large bowl and 1 medium bowl: measure 2 cups of mix into the large bowl, and 1 cup into the medium bowl.

3. Add the water, 2 eggs, and the oil to the large bowl and mix with an electric mixer on low speed until the cake mix is moistened, then mix on high speed for 2 minutes. Pour the cake batter into a 9-inch parchment-lined cake pan and bake for 30 minutes. Cool.

4. While the cake is baking make a small batch of cookies by adding 3 tablespoons of butter and 1 egg to the remaining 1 cup of cake mix in the medium bowl. Mix with the mixer on high speed for 1 minute then put the bowl of dough into your freezer to firm up until the cake is done.

5. When the cake is done, reduce the oven temperature to 325 degrees F.

6. Form the cookie dough into 6 (1¼-ounce) balls and arrange them on a baking sheet lined with parchment paper or a baking mat.

Bake for 28 minutes and cool.

7. When the cake and cookies are cool, crumble them into fine crumbs. You can pound on the cookie crumbs with a kitchen mallet or rolling pin, but you'll have to use your hands for the cake because it's so moist. Your best bet is to use a food processor, if you've got one, to turn the crumbs into sand by pulsing the cake and cookie crumbs separately. Combine the crumbs into 1 large bowl.

8. Combine the sugar with the remaining ¾ cup of butter in a medium bowl with an electric mixer on high speed for 1 minute. Mix in the remaining egg, egg yolk, and vanilla until combined, then mix in the flour and cocoa until smooth.

9. Stir the butter mixture into the crumbs until all the crumbs are moistened-use your hands if you want. The dough should have a consistent color throughout when it's ready.

10. Preheat your oven to 450 degrees F.

11. Lightly spray the cups of a Texas-size or jumbo muffin pan with oil cooking spray.

Measure ¼ cup of cake dough into a cup and form a well in the center of the dough.

Spoon a heaping tablespoon of fudge topping into the well in the dough.

Repeat with the remaining dough and fudge topping. Bake for 12 minutes. If your muffin pan has just 6 cups, allow the pan to cool completely between batches.

12. When the cakes have cooled for 5 minutes, run a knife around the edge of each and remove it from the pan.

13. Serve the cakes immediately by inverting 1 or more cakes onto a serving plate, and dusting them with a little powdered sugar.

Refrigerate any leftover cakes. To serve the dessert later, bake the chilled cakes with the top down on a metal baking sheet for 12 minutes in a 375-degrees F oven. The cakes will become crispy on the outside after cooling for a couple of minutes