Yellow Cakes in a Jar with Chocolate Ganache
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 627
- Total Fat
- 35
- Saturated Fat
- 21
- Carbohydrates
- 70
- Dietary Fiber
- 2
- Sugar
- 44
- Protein
- 8
- Cholesterol
- 156
- Sodium
- 387
- Total: 45 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 25 min
Ingredients
Yellow Cake:
1 stick butter, softened
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
Directions
Special equipment:
four 8-ounce jam jars, cleaned and dried- For the yellow cake: Preheat the oven to 350 degrees F. Beat the butter and sugar until light and fluffy in a medium bowl. Add the eggs one at a time, beating in between additions. Add the vanilla and beat until well mixed.
- Whisk the flour, baking powder and salt in a small bowl. Add half the flour mixture to the butter mixture and mix until incorporated. Mix in the half-and-half. Mix in the remaining half of the flour mixture.
- Spray the jars with vegetable nonstick spray. Fill each jar about halfway full with batter. Place the jars on a baking sheet and bake until the cake springs back from a gentle touch, about 25 minutes.
- Meanwhile, for the chocolate ganache: Boil the half-and-half in a saucepan. Add the chocolate. Let the ganache sit for 5 minutes, and then whisk until smooth.
- Once the cakes are cooked, remove from the oven and cool, 1 to 2 minutes. Spoon the chocolate ganache on top. Top jars with vacuum-seal lids. The heat of the cakes will create the seal as the cakes cool.