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    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


      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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