The other day I was thinking about chocolate cake (I mean, why wouldn’t I be??) and I realized I’d never made chocolate cake from scratch. I know, CRAZY, right? I didn’t really trust the internet to give me a reputable recipe, so I did what any modern woman would do: I asked my mom for hers.
The thing about my mom and baking is that she doesn’t really do recipes; in her own words she does “lumps of this and sploshes of that,” so when she did send me her recipe I had to do some adjustments and calculations, partly because I needed to halve the recipe to make jar cakes, and partly because I don’t know how much “1/2 package ground almonds (those leetle red and black packages from the supermarket)” actually is. In the end all my calculations must have been correct, because this cake is aaaaaawesome, super chocolatey and moist and fluffy.
Now, while I managed to figure out the cake recipe, unfortunately my frosting turned out total crap. The first batch was gritty and the second was oozy, so I ended up using some canned stuff from the store, which I’m not really thrilled about. If anyone has a foolproof recipe for chocolate buttercream, please send it my way.
Tanie & her Mom’s Chocolate Cake in a Jar
¾ cups flour
1 tsp baking powder
¼ tsp salt
¾ cup semi-sweet chocolate chips
1 cup butter (room temperature)
½ cup sugar
¼ cup ground almonds
1 tbsp milk
½ tsp vanilla
Preheat oven to 350°F. Spray the inside of ten 4-oz jars with nonstick cooking spray.
Combine flour, baking powder and salt in a medium bowl and set aside.
Melt chocolate chips, either in a double boiler or microwave (my mom says to be careful if using a microwave as she once melted a bowl doing this O__O ). Set aside and allow to cool slightly.
In a mixer, beat together butter and sugar. Add ground almonds, then the eggs one at a time.
Add vanilla and milk to melted chocolate and mix with a fork or small whisk.
Add chocolate mixture to butter mixture and mix well (mine went sort of lumpy for a hot minute but in the end it was nice and smooth).
Fold in flour mixture.
Spoon batter into jars, filling to about ⅔. Wipe any batter off the outside of the jars and place in a shallow baking dish with about ¼” of water in the bottom.
Bake for 30-40 minutes (mine took 33 minutes).
Once cakes are fully cooked (the tops should spring back when pressed lightly), remove the jars from the oven & dish and allow to cool completely. Once cooled, if the batter has risen into the mouth of the jar, you can either scoop the top of the cake out, or gently squish it down into the jar before icing (I did the latter).
Now for the taste test:
“Are you done yet?”