Ingredients
The Cake:
1 Box brownie mix
1 C Chocolate cake mix
1/3 C Sour cream
1/3 C Water
1/2 C Oil
3 Eggs
1 TBL Vanilla
The Filling:
6 TBL Butter
6oz Evaporated milk
3/4 C Brown sugar
3 Egg yolks
1 C Shredded coconut
1 C Pecans
Other:
Melting chocolate (I used milk but dark would be good too!)
Directions
1. Toast Pecans and shredded coconut on the stove with a little bit of butter, set aside.
2. Mix together Cake ingredients and bake in a 9x13 pan at 350 degrees. Crumble once cooled and set aside.
3. In a skillet on medium heat, mix your 6 T butter, 6oz evaporated milk, and 3/4 C brown sugar.
4. When butter is melted and combined with the milk and brown sugar take a spoon of the warm (NOT HOT) mixture and add it to a separate bowl with the egg yolks. Continue to spoon 2 or 3 more spoon fulls to the egg yolks, then add the egg mixture to the skillet.
5. Stir on medium heat until it thickens, then add 1 C of toasted coconut and pecans. Let the filling cool completely.
6. Mix a heaping cup of the filling into the crumbled cake from earlier, so that it sticks together and holds it's shape.
7. Use a medium cookie scoop to transfer the mix to the small cake puck mold. Use hands or the bottom of a measuring cup to gently pat the top of the cake puck centers down so they are level with the mold. Scrape off any excess mix.
8. Using an apple corer or something similar, cut out the center of the cores, and spoon your filling in. Scrape flat again, then place mold in the fridge or freezer until completely chilled (if freezing, make sure to let the cores defrost a bit if fully frozen, you don't want condensation to form on the core after you dip them in the chocolate).
Dipping Instructions
1. Melt your chocolate for 1 minute. Add a tsp of Crisco or coconut oil to thin if needed. Continue to microwave in increments of 20 seconds (mixing each time) until chocolate silkily slides off your spoon (110 F-120 F).
2. Place larger mold (with the Benty Cakes logo on the bottom) on the plastic tray and fill one cavity with 2 tablespoons (less if you’re using the mini cake puck mold set) with melted chocolate.
3. Place chilled center on melted chocolate. Gently apply even pressure as you slowly press the center down until chocolate comes up from the sides and covers the top of the center.
4. Scrape off any excess chocolate. If there is not enough chocolate to cover the center, add chocolate and then scrape away excess.
5. Tap the mold tray on the counter to allow air bubbles to rise to the top, removing them from the sides of your cake pucks.
6. Repeat these steps until all cavities are filled. Start out pouring chocolate for one at a time, once you are comfortable begin pouring 2-3 at a time. Take care not to pour too many at the same time as chocolate will set.
7. Because the centers are cold your pucks will set up quickly. Usually, it takes about 15 minutes on the counter depending on how warm your house is, but you can stick them in the fridge if you're in a hurry!
8. You can tell your pucks are ready to pop out if the mold pulls away cleanly. If you see any chocolate stick as you gently pull, they are not set yet.
The most satisfying part is popping out your shiny, professional looking Pucks! Check out my other posted videos for decorating ideas / tricks!!
Tips + Tricks
SPACES ON THE SIDE: If there are spaces on the sides there wasn't enough chocolate or not all the air bubbles were eliminated. To avoid this take care to tap out air bubbles each time a puck center is covered with melted chocolate. More chocolate may be needed to ensure the melted chocolate comes up over all the edges when centers are being pressed down. Scrape off excess chocolate.
CRACKED TOPS: If tops are cracked, centers were pressed too far down. That's ok! You will get the feel for it, or the "eye" for it, as you press your centers in you will start to see how much of a chocolate layer you want on the bottom.
DIFFICULTY PRESSING CENTERS IN: If there's difficulty pressing centers in, then chocolate is too thick. It should come up over the sides. Ensure if using candy melts they are thinned with a little shortening or coconut oil.