Praline Chocolate Jar Cakes Recipe

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Ingredients:

Serving

you'll need
ten to twelve 1/2-pint canning jars
rimmed baking sheet or roasting pan
for the cake
8 tbsp (1 stick) unsalted butter, softened
1 1/2 cups packed light brown sugar
2 large eggs
1 tsp pure vanilla extract
6 tbsp unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups sifted cake flour
2/3 cup sour cream
2/3 cup brewed coffee
for the praline topping
2 tbsp unsalted butter
3/4 cup firmly packed light brown sugar
1/2 cup water
1 cup powdered sugar
1/2 cup pecan halves or pieces

Directions:

Preheat the oven to 350°F. Place 10 to 12 1/2-pint glass canning jars on a rimmed baking sheet, evenly arranged with space between them. (If you have a Silpat liner, place it under the jars to prevent them from sliding around.)
To make the cakes, in a mixer fitted with a whisk attachment, beat the butter until smooth. Add the brown sugar and eggs and mix until fluffy, about 2 minutes. Add the vanilla, cocoa, baking soda, and salt and mix until combined. Add half of the flour, then half of the sour cream, and mix until combined. Repeat with the remaining flour and sour cream. Drizzle in the coffee and mix until smooth. The batter will be thin, like heavy cream.
Pour the batter into the jars, filling them halfway. Bake until the tops of the cakes are firm to the touch, about 25 minutes.*
To make the topping, melt the butter in a medium saucepan over medium heat, then add the brown sugar and 1/2 cup water and stir with a wooden spoon until the sugar is dissolved, 2 to 3 minutes. Remove the pan from the heat and stir in the powdered sugar until combined, then return to the heat and bring to a boil. Stir in the nuts.
Pour the praline topping over the cakes to cover, working quickly, because the praline hardens quickly as it cools. Let the cakes cool completely if they aren't already, before screwing on jar lids.**
Do-Aheads
* The cakes can be made ahead, cooled, covered, and kept at room temperature for 2 days or in the refrigerator for up to 4 days.
** The finished cakes will keep for up to 4 days at room temperature.
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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1160.35 Kcal (4858 kJ)
Calories from fat	915.99 Kcal
		% Daily Value*
Total Fat	101.78g	157%
Cholesterol	243.06mg	81%
Sodium	635.8mg	26%
Potassium	937.61mg	20%
Total Carbs	62.08g	21%
Sugars	42.77g	171%
Dietary Fiber	2.13g	9%
Protein	7.8g	16%
Vitamin C	0.3mg	0%
Vitamin A	0.9mg	31%
Iron	1.2mg	7%
Calcium	100.1mg	10%

Amount Per 100 g
Calories	480.14 Kcal (2010 kJ)
Calories from fat	379.02 Kcal
		% Daily Value*
Total Fat	42.11g	157%
Cholesterol	100.57mg	81%
Sodium	263.08mg	26%
Potassium	387.97mg	20%
Total Carbs	25.69g	21%
Sugars	17.7g	171%
Dietary Fiber	0.88g	9%
Protein	3.23g	16%
Vitamin C	0.1mg	0%
Vitamin A	0.4mg	31%
Iron	0.5mg	7%
Calcium	41.4mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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