Yellow Cakes in a Jar with Chocolate Ganache
- Difficulty: Easy
- Servings: 4 servings
- Nutritional Information per Serving (1 of 4): Calories 627, Total Fat 35 g, Saturated Fat 21 g, Carbohydrates 70 g, Dietary Fiber 2 g, Sugars 44 g, Protein 8 g, Cholesterol 156 mg, Sodium 387 mg
- Total Time: 45 minutes
- Preparation Time: 10 minutes
- Resting Time: 10 minutes
- Baking Time: 25 minutes
Ingredients
Yellow Cake:
- 1 stick of softened butter
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup half-and-half
- Vegetable nonstick spray
Chocolate Ganache:
- 1/4 cup half-and-half
- 1/2 cup chocolate chips
Special Equipment:
Four 8-ounce jam jars, cleaned and dried
Instructions
- Preheat your oven to 350F. In a medium bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract until fully combined.
- In a small bowl, sift together the flour, baking powder, and salt. Add half of this dry mixture to the butter mixture and blend well. Stir in the half-and-half, then fold in the remaining flour mixture until just combined.
- Lightly spray the inside of the jars with vegetable nonstick spray. Spoon the batter into each jar, filling approximately halfway. Arrange the jars on a baking sheet and bake for about 25 minutes, or until the cakes rebound slightly when gently pressed.
- While the cakes bake, prepare the chocolate ganache. Bring the half-and-half to a boil in a saucepan, remove from heat, and add the chocolate chips. Let sit for 5 minutes, then whisk until smooth and glossy.
- Once baked, allow the cakes to cool for 1 to 2 minutes. Spoon a generous portion of chocolate ganache over each cake and seal the jars with vacuum lids. As the cakes cool, the heat will help create a tight seal.
