Kentucky Derby Mini Chocolate-Pecan Cakes with Vanilla Bourbon Smash Ice Cream.
Make Kentucky Derby Mini Chocolate-Pecan Cakes with Vanilla Bourbon Smash Ice Cream for warm jar cakes topped with boozy vanilla ice cream.
Ingredients
- 6 large egg yolks
- 2 tablespoons sugar
- 1 cup milk (2% or whole)
- 1 cup heavy whipping cream
- 1/2 cup honey
- 1 vanilla bean (seed scraped + pods reserved)
- 3/4 teaspoon sea salt
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter (1/2 stick)
- 1/2 cup packed dark brown sugar
- 1 teaspoon sea salt
- 1/2 cup heavy cream
- 1 tablespoon Bourbon
- 3/4 cup unsalted butter (divided, 1 1/2 sticks)
- 1 cup brown sugar (divided)
- 1 cup light corn syrup (divided)
- 3/4 teaspoon salt (divided)
- 3 teaspoons vanilla extract (divided)
- 3 cup toasted whole pecans (divided)
- 1 tablespoon Bourbon
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup buttermilk
- 2 tablespoons bourbon
- 3/4 cup butter (softened to room temperature, 1 1/2 sticks)
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup semi-sweet chocolate chips
Instructions
Step 1: Make the vanilla-bourbon custard base
Warm the milk, heavy cream, honey and scraped vanilla bean seeds and pod in a medium pot until it just comes to a boil, watching closely. While that heats, briskly whisk the egg yolks with the granulated sugar until pale and slightly thickened. Temper the yolks by slowly whisking a few tablespoons of the hot milk into the yolks, then return the yolk mixture to the pot and cook gently over low heat, stirring constantly, until the custard thickly coats the back of a wooden spoon. Immediately strain the hot custard through a fine-mesh sieve into a heatproof bowl, discard the pods, stir in the bourbon and vanilla extract, cool 10 minutes, then cover and chill in the refrigerator for several hours or overnight, stirring occasionally to keep it smooth.
Step 2: Churn and freeze the ice cream
Once the custard is thoroughly chilled, freeze it in your ice cream maker following the manufacturer’s instructions until it reaches a soft-serve, scoopable texture. Transfer the churned ice cream to an airtight container or a loaf pan, press a piece of parchment on the surface to limit ice crystals, and hard-freeze for 4–6 hours so it firms into a dense, boozy vanilla-bourbon smash ice cream.
Step 3: Prepare the butterscotch drizzle
Melt butter in a small saucepan, whisk in dark brown sugar, heavy cream and a pinch of sea salt, bring the mixture briefly to a boil, then reduce heat and simmer 3–4 minutes until glossy and slightly thickened. Remove from heat and stir in a splash of bourbon and a little vanilla; set aside to cool until ready to drizzle.
Step 4: Toast and portion the pecans
Toast the pecans until fragrant and warm, then divide the toasted nuts evenly among six 16-ounce glass jars (reserve the remaining pecans for the final topping). Having the pecans pre-toasted gives an immediate crunchy texture and deep nutty aroma that will hold up under the hot praline pour and the final broil.
Step 5: Build the praline bottom layer
In a small saucepan melt butter and whisk in brown sugar, corn syrup, salt and vanilla until fully combined; bring briefly to a boil and then immediately pour the hot praline mixture evenly over the pecans nestled in the bottom of each jar so the nuts are glued together by a shiny amber praline layer. Allow this set briefly so the sugar seizes around the pecans and forms a sticky, glassy base.
Step 6: Make the chocolate cake batter
Whisk the unsweetened cocoa powder with flour, baking soda and salt in one bowl. In another small bowl whisk together the buttermilk and the bourbon. Beat the softened butter and granulated sugar until pale and fluffy, then add the eggs one at a time on low speed until fully incorporated. With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk mixture, beginning and ending with flour; fold in the semi-sweet chocolate chips so the batter is glossy, thick and studded with chips.
Step 7: Portion the batter into jars and prepare to bake
Divide the chocolate batter evenly into the six jars so each jar sits on top of the praline pecan base, the batter level smooth and the chocolate chips visible on the surface — these layered jars, filled and ready, are the key visual milestone for the project.
Step 8: Bake and finish the praline crown
Bake the jars until the cake centers are set and a toothpick comes out clean; let them cool slightly on the counter so the cakes settle but remain warm. To make the final pecan-praline topping, melt butter with brown sugar, corn syrup, salt and a splash of bourbon, pour over the reserved toasted pecans placed on top of each warm jar cake, then briefly flash under a broiler or salamander just long enough to caramelize the topping into a crisp, glossy praline crown (watch very closely). Serve each warm jar immediately with a generous scoop of the frozen vanilla bourbon smash ice cream and a drizzle of the cooled butterscotch sauce.
Step 9: Plate and garnish for serving
Arrange the warm jar cakes on a rustic wooden platter atop the painted white pine surface, crown each with a melting scoop of pale, speckled bourbon vanilla ice cream, drizzle the butterscotch so it glistens as it hits warm cake, and tuck a small fresh mint leaf beside each scoop for a pop of green and a refreshing lift.
Notes
- Chill the custard thoroughly before churning to get the creamiest ice cream.
- Press parchment or plastic on the ice cream surface to limit ice crystals.
- Use jars rated for oven use or bake in ramekins to avoid breakage.
- Toast pecans until fragrant but not burnt to deepen flavor.
- Watch praline and broiler steps closely; sugar caramelizes quickly.