Ingredients -For the Cake- 6 tablespoons unsalted butter (2 tablespoons melted، 4 tablespoons at room temperature) 12 cup natural (not Dutch-process) cocoa powder، plus more for dusting 1 13 cups all-purpose flour 1 teaspoon baking soda 12 teaspoon baking powder 12 teaspoon salt 3 tablespoons milk 14 cup vegetable oil 1 13 cups sugar 1 12 teaspoons vanilla extract 2 large eggs، at room temperature
-For the Fillings and Toppings- 8 ounces bittersweet chocolate، finely chopped 12 cup heavy cream 4 tablespoons unsalted butter 1 tablespoon light corn syrup Caramel sauce، for drizzling 1 pint vanilla ice cream
Directions Preheat the oven to 350 degrees F. Make the cakes: Brush four 1 14-cup brioche molds (or use 10-ounce ramekins or jumbo muffin cups) with the 2 tablespoons melted butter. Dust the molds with cocoa powder and tap out the excess. Whisk the flour، baking soda، baking powder and salt in a small bowl. Bring the milk and 34 cup water to a simmer in a saucepan over medium heat; set aside.
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. Add 12 cup cocoa powder and the vanilla; beat 1 minute on medium speed. Scrape down the bowl. Add 1 egg and beat 1 minute on medium-low speed، then add the remaining egg and beat 1 more minute.
With the mixer on low speed، gradually beat in the flour mixture، then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined. Divide the batter evenly among the molds، filling each slightly more than three-quarters of the way.
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. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds، about 30 minutes.
-How To Assemble the Cake- 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. Let sit 3 minutes، then whisk until smooth. Reheat before using، if necessary.
Use the tip of a paring knife to gently loosen the cakes from the molds، then invert the cakes onto a cutting board.
Use the knife to cut a 1 12-inch circle on the top of each cake، cutting almost to the bottom.
Hollow out the cake with a spoon; save the scraps. Wrap the cakes with plastic wrap and microwave until steaming، 1 minute.
Drizzle plates with caramel، then unwrap the cakes and place on top. Pour about 3 tablespoons filling into each cake.
Plug the hole with a cake scrap. Save or discard any remaining scraps.
Top each cake with a scoop of ice cream. Spoon more chocolate sauce on top، spreading it thin so it hardens into a shell.