Yellow Cakes in a Jar with Chocolate Ganache (Melissa d'Arabian) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
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 |
1/4 cup half-and-half |
1/2 cup chocolate chips |
special equipment: four 8-ounce jam jars, cleaned and dried |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
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