Day 6: Hot Chocolate Cake in a Jar
Recipe Type: 12 Days of Recipes (and Gift Ideas)
Serves: 8 cakes (in 8oz jars)
*Dutch process chocolate has a milder taste than natural cocoa and is used in most modern recipes that call for chocolate. Dutch chocolate makers wanted to remove the fat from cacao beans to create chocolate powder that could expand it’s use beyond beverages (which is how it was mostly consumed in the 18th century). Dutch violate has a lower acidity which allows it to combine easier with other ingredients and has an overall smoother flavour. A must-have pantry item for the baker who loves chocolate! Pick up some Silly Cow Hot Chocolate mix (we have so many flavours in store) for the chocolate lover on your list to make a nice chocolate-themed gift set!
- 1 ¾ c. all-purpose flour
- 2 c. granulated sugar
- ½ c. Dutch-process cocoa*
- ¼ c. Silly Cow Chocolate Truffle hot-chocolate mix*
- ½ tsp ground cinnamon
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 c. buttermilk
- 2 eggs
- 1¼ tsp vanilla extract
- ½ c. vegetable oil
- 1 c. coffee, at room temperature
- 2 c. whipped cream, with a few tbsp of sugar and a dash of cinnamon and tsp vanilla
- shaved chocolate for garnishing
- Preheat the oven to 300°. In a medium bowl, whisk together the flour, sugar, cocoa powder, hot-chocolate mix, cinnamon, baking soda, baking powder and salt.
- In a large bowl, whisk together the buttermilk, eggs, vanilla extract, oil and coffee. Slowly add the dry ingredients to the wet, a third at a time, whisking to incorporate between each addition.
- Arrange eight 8-ounce Mason jars on a sheet tray and carefully pour ½ c. batter into each jar. Place the tray in the oven and bake the cakes until a toothpick inserted in the centre comes out clean, about 40 minutes. (Cakes will overflow a little then collapse) Remove from the oven. Whip the cream with sugar, vanilla and cinnamon until peaks are formed. Top each cake with the whipped cream and dust with chocolate shavings. Serve warm.
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