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    Jar Layer Cake

      Servings:   1 Cake
      Time:  25 Mins

    Ingredients

      Cake:

      4 ounces 60% Cacao Bittersweet Chocolate Baking Bar or Chips
      1/4 cup Unsweetened Cocoa
      1/2 cup unsalted butter1/2 cup firmly packed light or dark brown sugar
      1 tablespoon light corn syrup
      1 cup all-purpose flour
      1/2 teaspoon baking soda
      2 large eggs, beaten
      1/2 teaspoon pure vanilla extract
      1/2 cup whole milk

      Other:

      Whipped cream
      Ghirardelli Caramel Sauce

    Directions
    1. Preheat the oven to 325°F.
    2. Butter the bottoms and sides of a sheet pan, and line with parchment paper. 
    3. To make the cake, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt together 4 ounces (1 bar) of the bittersweet chocolate, butter, sugar, and corn syrup, stirring occasionally until smooth.
    4. Remove from the heat and set aside.
    5. In a medium bowl, sift together the flour, cocoa, and baking soda.
    6. Gently mix in the melted chocolate mixture.
    7. Add in the eggs, vanilla, and milk and beat with a spoon until well blended.
    8. Divide the mixture evenly between the two prepared pans. 
    9. Bake for 20- 25 minutes, until firm to the touch.
    10. Remove from the oven and cool on wire racks.
    11. When cool, cut rounds the size of mason jars.
    12. Scoop into mason jar and layer with whipped cream and Ghirardelli Caramel Sauce. Repeat.