I am obsessed. Seriously obsessed with desserts in jars. They are just so cute.
Oh, and functional too. I mean, you could totally screw a top on a batch of Dark Chocolate Cake in a Jar and take it camping. Or on a picnic. Or to the beach.
See? Totally useful and good.
After my success with my recipe for Blueberry Teacake in a Jar, I knew I would be baking more in jars and that chocolate would come next. Do I even need to go into why? I mean, it’s chocolate. It makes people happy and tastes good and is a favorite of just about everyone in my family.
So, here it is in all its fabulousness. You need to make this. It’s easy (don’t let the length of the ingredients list deter you) — maybe 10 minutes to whip up and another 5 minutes to fill the jars. Then it just has to bake.
But that’s not why you should make this. Make it because it’s really, really good. Imagine a rich, moist, dark chocolate cake that’s springy. One that won’t make your teeth ache, but instead is pleasantly sweet. Just right. And so good that it doesn’t need any frosting.
This Dark Chocolate Cake in a Jar is all that. Sure, you could spoon a little frosting on it, if you wanted (a pecan coconut frosting might be good). Or you could dust it with powdered sugar. Heck, a little scoop of vanilla ice cream could be delicious too. But it doesn’t need any of that, because this chocolate cake stands well on its own.
Oh, and one more thing. It can be a little daunting to fill the jars. But I’ll let you in on my little trick to make it easy and mess free.
It’s simple. First, use a funnel to funnel the batter in. Second, take your time. When you rush it, the funnel will leave a few drips here and there. No big deal if there are drips (I had some!), but if you want it perfect, be deliberate about your jar-filling and they will be.
What’s your favorite cake flavor?
- 1 cup all-purpose flour
- 1/2 cup organic sugar
- 1/2 cup Dutch-process cocoa powder, (I use Penzey's, which I adore)
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 large egg
- 1/2 cup low-fat milk
- 1/4 cup canola oil
- 1 tsp vanilla extract
- 1/2 cup boiling water
- Preheat the oven to 375 degrees. Set six pint-size canning jars on a baking sheet.
- In a medium-size mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt until it's all mixed up evenly.
- Add the egg, milk, canola oil and vanilla to the bowl. Whisk like crazy for two minutes. It won't be easy, but it's worth doing it by hand.
- Pour the boiling water into the mixing bowl and whisk gently to combine. The batter will go from being really super thick to being pourable and loose. Whisk it until everything is of a single consistency.
- Divide the batter evenly among the six canning jars, filling each about 1/3 full.
- Slide the baking sheet into the oven. Bake for 18-20 minutes, until a cake tester inserted into the center comes out clean.
- Let cool slightly before serving. Leftovers can be covered and stored for up to three or four days.