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1
Preheat the oven to 350 degrees F. Make the cakes: Brush four 1 1/4-cup brioche molds (or use 10-ounce ramekins or jumbo muffin cups) with the 2 tablespoons melted butter.
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2
Dust the molds with cocoa powder and tap out the excess.
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3
Whisk the flour, baking soda, baking powder and salt in a small bowl.
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4
Bring the milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.
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5
Combine the vegetable oil, 4 tablespoons room-temperature butter and the sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed.
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6
Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium speed.
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7
Scrape down the bowl.
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8
Add 1 egg and beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.
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9
With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture.
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10
Finish mixing the batter with a rubber spatula until combined.
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11
Divide the batter evenly among the molds, filling each slightly more than three-quarters of the way.
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12
Transfer the molds to a baking sheet and bake until the tops of the cakes are domed and the centers are just barely set, 25 to 30 minutes.
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13
Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.
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14
How To Assemble the Cake:
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15
Make the Filling: Microwave the chocolate, cream, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring each time, until the chocolate starts to melt, 1 minute, 30 seconds.
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16
Let sit 3 minutes, then whisk until smooth.
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17
Reheat before using, if necessary.
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18
Use the tip of a paring knife to gently loosen the cakes from the molds, then invert the cakes onto a cutting board.
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19
Use the knife to cut a 1 1/2-inch circle on the top of each cake, cutting almost to the bottom.
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20
Hollow out the cake with a spoon; save the scraps.
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21
Wrap the cakes with plastic wrap and microwave until steaming, 1 minute.
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22
Drizzle plates with caramel, then unwrap the cakes and place on top.
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23
Pour about 3 tablespoons filling into each cake.
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24
Plug the hole with a cake scrap.
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25
Save or discard any remaining scraps.
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26
Top each cake with a scoop of ice cream.
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27
Spoon more chocolate sauce on top, spreading it thin so it hardens into a shell.
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28
Photograph by Jacob Snavely
