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2

... If I had to guess? Jello chocolate pudding made with less milk for the dark layer, and then a whippy chocolate buttercream or mousse for the lighter layer. It could really be anything, but I felt the need to answer because I 1000% think that is Jello instant pudding. My only evidence is a profound feeling of nostalgia.


2

Caramel wouldn't be solid enough to become such a thick layer in a cake. If you try to make it thick, you will get it to the consistency of chewy caramel candy - both too sticky and too sweet to use as part of a cake. My best guess is that you are looking at a layer of gianduja, thinned with something else - or maybe even pure Nutella. The second guess is ...


2

Looking at the way it is cut, teared and smeared by the spoon in the video my best guess would be that it is some kind of custard or pudding that gets its consistency most probably from yolk and/or starch. Please be aware that a definitive identification only from a picture will remain an impossible task as no one will be able to see if this mass contains ...


0

At first glance, the ratios appear off from my experience. For my brownie recipe (ratio for 9x9 dish), I use 1/4 cup of cocoa powder with 3/4 cup of flour, 1 cup of sugar, 2 eggs, 1/2 cup of butter, 1 teaspoon vanilla extract, and 1-1.5 cups of chocolate chips. You can do this with or without the cocoa chips, and it should be less or mildly chocolatey ...


4

So the sugar is most likely dissolved in equal parts in the water and ethanol, while that fat is dissolved completely in the alcohol. The most likely reason why your drink solidified would be in my opinion that it was a bit warmer while blending because of the friction so the fats partially melted, which also helped the dissolving into the alcohol process ...


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