Chocolate Cake Baked in a Jar
Indulge in pure decadence with this charming Chocolate Cake Baked in a Jar recipe, a delightful twist on classic chocolate cake that’s as fun to make as it is to eat! Perfectly portioned in individual mason jars, these rich, moist cakes are infused with the deep flavors of cocoa and vanilla, offering a warm, homemade touch. With a quick 15-minute prep time and minimal cleanup, this recipe is perfect for casual weekday treats or as a show-stopping dessert for parties and gift-giving. The jars not only make for a stunning presentation but also double as convenient storage, keeping the cakes fresh and ready to enjoy for up to three days. Whether served warm with a dollop of whipped cream or enjoyed straight from the jar, this recipe combines simplicity and elegance for an unforgettable dessert experience. Keywords: chocolate cake in a jar, mason jar dessert, individual chocolate cakes, easy chocolate cake recipe, jar cake recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.0 cup Granulated sugar
- 0.5 cup Unsweetened cocoa powder
- 1.25 teaspoons Baking powder
- 1.0 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 Egg
- 0.5 cup Whole milk
- 0.25 cup Vegetable oil
- 1.0 teaspoon Vanilla extract
- 0.5 cup Boiling water
- 1 optional Cooking spray
Instructions
Preheat your oven to 350°F (175°C).
Lightly grease 6 clean, 8-ounce mason jars with cooking spray or a thin layer of oil.
In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Slowly stir in the boiling water to the batter. The batter will be thin; this is normal.
Divide the batter evenly between the prepared mason jars, filling each jar about halfway to allow room for the cake to rise.
Place the jars on a baking sheet to stabilize them and prevent tipping.
Bake the jars in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Carefully remove the jars from the oven and allow them to cool completely on a wire rack.
Serve the cakes directly from the jars, or seal the cooled jars with their lids and store them at room temperature for up to 3 days.
Nutrition Facts
Calories |
2333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 35.5 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 3147 mg | 137% | |
| Total Carbohydrate | 420.5 g | 153% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 209.3 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 341 mg | 26% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 2258 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
