Jar Layer Cake

Servings: 1 Cake


  • Cake:
  • 4 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar or Chips
  • 1/4 cup Ghirardelli Unsweetened Cocoa
  • 1/2 cup unsalted butter
  • 1/2 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


  • Preheat the oven to 325°F.
  • Butter the bottoms and sides of a sheet pan, and line with parchment paper.
  • 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.
  • Remove from the heat and set aside.
  • In a medium bowl, sift together the flour, cocoa, and baking soda.
  • Gently mix in the melted chocolate mixture.
  • Add in the eggs, vanilla, and milk and beat with a spoon until well blended.
  • Divide the mixture evenly between the two prepared pans.
  • Bake for 20- 25 minutes, until firm to the touch.
  • Remove from the oven and cool on wire racks.
  • When cool, cut rounds the size of mason jars.
  • Scoop into mason jar and layer with whipped cream and Ghirardelli Caramel Sauce. Repeat.

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